WE LOVE A bit of beef here, so we do.

A cooked-to-perfection medium rare steak, a beef stirfry or a beef bourguignon, or good old hearty stew – have it your way.

We’re going to give you the low-down on selecting and cooking beef – and then we’d like to hand the conversation over to you. So you can tell us below, what’s your favourite beef dish?

But before we do that…

Here’s a guide of some of the cuts of beef you can get (and what you might use them for):

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1. Topside -this is the most tender part of the round, it can be thinly sliced and stir-fried.
2. Silverside – This is another cut from the round.  You can use the same cooking method as for the eye of the round (pot roast) or it can be very thinly sliced and stuffed for paupiettes.
3. Neck and clod/ Chuck and blade - These are the best cuts for mincing, casseroling or braising.
4. Fore rib/thick rib/thin rib - The ribs have the very best flavour. Roast on a high heat or cut a rib from the joint for the barbecue.
5. Shin – Great for a long slow cooked dish.
6. Sirloin -Prime steak cut, it’s very important that it is well aged for maximum tenderness.
7. Flank/Thick flank - This is a great one for a long slow cooking, or a pot roast with lots of gravy.
8. Brisket – Back in the day this was used for good old corned beef and it’s making a comeback. It’s ideal for pot roasting, long slow cooking.
9. Leg or shank – a long slow cooking for this fella, too. Ideal for the crock pot or slow cooker.
10. Rump – also known as sirloin in the butchers (it’s confusing we know…) Roast in the piece or cut into steaks.

And now to the good stuff…

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Here are just a wee sample of all the ways you can get a bit of beef on your plate -

• Roast beef on a Sunday – and make curry, stew or sandwiches with the leftovers
• Teriyaki stirfry – lots of fresh veg and Asian flavours, delish
• Beef Wellington – if you’re feeling confident in your skillz – beef wrapped in flaky pastry
• A good old steak – and if there’s leftovers… you’ve got the makings a yummy steak sandwich with a crusty baguette and some mustard.
• And of course, a classic beef bourguignon with a quick recipe below.

They’re some of our favourites… So now we want to know…

What’s your favourite beef dish? Give us your best recipes in the comments below.