The parts of the beast that have had the least exercise are usually best in flavor and texture, such as the loin and rump, which are taken from the area around the backbone. Even though these cuts tend to be more expensive, they take less time to cook, so you save on energy costs.

Cuts takes from the limbs and neck tend to be tougher and require a longer cooking period. For this reason, these cuts are usually cooked in liquid, as stews or casseroles. They are usually less expensive to buy and can be very tasty if properly prepared.

Boiling

There are several classic meat dishes which are boiled, for instance corned beef and bollito misto (Italian mixed boiled meats). Corned meats tend to contain a lot of salt, so you need to watch your consumption of these. Meats boiled with water and vegetables will give you stock which has many uses in cooking and can even be drunk by itself as a hot beverage.

Grilling or Barbecuing

Quick cooking with dry (radiant) heat. Use an electric or gas grill, hot barbecue coals or a charcoal grill. You would usually reserve grilling for small cuts of tender; best-quality meat. Meat is often marinated before grilling and then basted with marinade to keep it moist while cooking.

Choose

Beef - Good cuts would include fillet, rump, porterhouse, entrecote, sirloin and T-bone steaks.

Lamb - For grilling, try lean chops or fillets.

Pork - Today, many cuts of pork are trimmed of fat and make an ideal choice for grilling and baking. Try butterfly steaks of fillets of pork. You can also use cuts from the rib and loin.

Grilling times

Steak (2.5cm / 1in thick)

Rare - Sear (seal) the meat and grill 3-4 minutes on each side.

Well-done - Sear (seal) the meat and grill 5 minutes each side.

Chop (approximately 2.5cm / 1in thick)

Rare - Sear (seal) the meat and grill 3-4 minutes on each side.

Well-done - Sear (seal) the meat and grill 4-5 minutes each side.