Braising is a cooking method that combines both moist and dry heat. The meat is first seared at a high temperature and then finished in a covered pot with a cooking liquid often including something acidic such as tomatoes or wine, as well as stock. It breaks down tough connective tissue and collagens in meat; making it an ideal way to cook tougher cuts. The leftover cooking liquid is perfect for making a sauce or gravy.

Grilling –also called broiling in the US is the use of intense heat for cooking. It is used to retain the juices of meat while developing flavour but note it does not soften the fibres of tough meat. The heat will draw the juices to the top and cause them to escape if left too long on one side so make sure you turn the meat every ten seconds to keep the juices intact. Once the outside is browned, the heat may need to be reduced to ensure that the centre will cook before the outside burns. Using an electric oven is better as you use only the upper heating element. Gas ovens often provide a lower drawer for grilling which is much less effective.

BBQ - barbecuing is a lot like broiling/ grilling. Both use direct heat, but when barbecuing the heat source comes from below and when grilling the heat comes from above. Both methods are great when cooking tender cuts of beef. Firstly, make sure your barbecue is sparkling clean. There is nothing worse than a beautiful barbecued piece of meat ending up tasting like fish! The BBQ should be scrubbed with a wire brush right after you finish cooking while the grate is still hot. Scrapings that haven’t been removed can fall into the flames and cause a flare-up. Brush or spray the BBQ with a bit of vegetable oil before you heat it to prevent sticking. The BBQ needs to be pre heated 15 to 30 minutes before putting any food on it.

Stewing means to cook ingredients slowly in water based liquid over a gentle fire, without boiling. Stewing is perfect for the least tender cuts of meat such as the chuck, blade and flank that become tender and juicy with the slow moist heat method. Cuts with a good amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat should be avoided as they can easily become dry.

Pan frying - make sure you choose a pan that comfortably fits the meat to ensure browning but avoid a pan that is too large as it can result in overcooking. A thick solid base is vital to conduct the heat properly. Place the pan over direct heat and let it become very hot –but not smoking-before you add just a small amount of oil or fat.

Roasting beef is done in an oven at 475°F (240°C) for twenty minutes to seal the juices. The temperature is then reduced to 375F (190C) for the remaining cooking time. The best cuts for roasting are from the Sirloin and Rib areas and should be rubbed with oil, salt and pepper before being out in the oven. A layer of fat on the beef keeps the beef moist and succulent and can -should you wish- easily be trimmed off afterwards.