Not every cut cooks the same — and that’s where our How to Guides come in. Whether you’ve got a rolled silverside, a whole brisket, or a thick pork chop, we’ll show you exactly how to bring out the best in it.
These guides are written to be practical and straight-talking, helping you master each cut with confidence. From timings and temperatures to prep techniques and finishing tips, this is where you’ll find everything you need to get it right first time.
Outside skirt is one of the most flavoursome cuts of beef, with a loose, open grain and a deep, rich beefiness that makes it perfect for cooking over fire. It needs very little intervention: fierce heat, a good crust, a short rest and, most importantly, thin slicing across the grain.
