Want your meat to pack a punch?
We don’t mean in the Rocky sense of the word - that’s just plain unsanitary, and can you imagine the faff you’d have transporting that big rack of ribs from the warehouse and into your oven ready for that Tinder date? Doesn’t bear thinking about really.
We mean the simpler stuff of course: the sort of easily servable cold slabs of meat you find in a near empty fridge, leftovers from a big roast, those basic cuts of meat you want to take to the next level.
To find out how, we spoke to Denise Spencer-Walker, food advisor at Quality Standard Beef & Lamb.
Remember a few of these choice tips and your next meal will be a knockout.