Techniques

Marinades, rubs and pastes add enticing flavour layers to your beef. If you're new to marinating, getting started is a cinch as the basics are likely waiting patiently in your pantry.

Expert carving ensures you always end up with the most tender, juiciest beef on your plate. Our simple guide will have you carving with confidence in no time!

Tying roast beef give some cuts a uniform shape for more even cooking – plus it's handy for holding in delicious stuffing! Ask your butcher to tie your beef, or watch our no-fail video guide.

Hot corned beef lightly coated in a creamy sauce, accompanied by fresh, crunchy veggies – sounds great, doesn't it? The secret to this warming classic lies in slow-cooking to achieve a velvety soft texture that literally melts off the fork.

A rich, nourishing homemade beef stock is the key to adding a wonderful flavour depth to many recipe favourites. Make a big batch, freeze in ice-cube trays and you're always ready to enrich soups, casseroles and stews. It couldn’t be easier!

Rich, flavoursome pan gravy starts with the beautiful juices that trickle from beef while cooking.

The end of the pan-frying process is the beginning of your mouth-watering sauce. Here's how to turn those delicious, beefy caramelised brown 'bits' into the perfect pan sauce every time.

Tender, crunchy, crispy, decadent – golden crumbed beef schnitzels are irresistible crowd-pleasers they'll request time and time again!