Cheaper cuts of beef tend to be tougher and are only suitable for stewing. Tender cuts can be grilled, roasted or pan-fried.
Buy your beef from the butcher and seek his advise on the best cut for what you wish to do with it.
Refrigerate immediately and use within 2 days of buying.
Tips & Tricks:
To keep beef moist during refrigeration, place it on a rack with a damp cloth over the top. Remove in advance of cooking to bring the beef down to room temperature.
To grill beef, trim the steak of most of the heavy fat and snip the rest down the edge and through to the meat. Heat the grill and paint the beef with a very light coating of olive oil. Place the meat on the grill to seal then turn it to cook the other side.
( a 5 cm steak will take approx 10 minutes to cook rare) Rest in foil for approx 5 minutes before serving.