Try the following hints and tips to get the most from your meat:

• Buy whole primal joints such as fillets, striploins (sirloins) and ribeye rolls and then cut your own steaks. From these you can create savings of up to 30% per kg compared to pre-cut steaks. Plus any trimmings can be used up in stroganoff, pies or even stock

• Refrigerate all meat immediately at 4°C and cook by the ‘use by date’, which is marked on the pack

• Ahead of cooking, red meat benefits from exposure to air at room temperature for 20-30 minutes. This is particularly true of lamb and beef. The removal of the packaging allows the meat to “bloom” through exposure to oxygen, regaining its bright, natural colour

• Immediately prior to cooking your meat, ensure that any surface moisture is removed with absorbent paper

• Roasting joints at lower temperatures ensures succulence and flavour. This can also save you money as it provides a significant improvement in yield

• Resting the meat after cooking is vital in dramatically improving both the flavour and tenderness – rest for up to 10 minutes for steaks and at least 15 minutes for roasts