Prized for its tenderness and distinctive meaty flavour, a juicy, medium-rare ribeye steak is adored by steak lovers and makes for a richly satisfying meal.

Perfect for a romantic evening of delectable dining with its buttery-soft, melt-in-the-mouth texture, learn how to cook the ultimate sharing steak here.

If you enjoy the humble sausage with a kick and then some, you will do well to resist this lip-tingling, spicy banger that originates from North Africa.

Cherished by meat connoisseurs and chefs alike, a bone-in rib of beef is the Rolls-Royce cut from the primal rib. It’s a prime roasting joint with an unusual depth-of-flavour, thanks to the main lean muscle that has an abundance of fat marbled through it. This also keeps the meat tender during the cooking process.

A pièce de résistance for steak lovers, check out our guide for cooking côte de boeuf on the barbecue so you can enjoy deliciously rich and smoky flavours.

Patience really is a virtue with beef short ribs. Time and a little love will give you tender meat with a delightful smoke flavour that melts like butter.

Jacobs ladder beef references a biblical story about a ladder to heaven, and many fans of this cut will often describe the taste of this beef as heavenly.

The rolled pork shoulder might be the go-to joint for a classic pork Sunday Roast, producing wonderfully moist meat and some of the best crackling available.

Saddle venison is one of the leanest cuts of venison, with its low fat and cholesterol content the perfect excuse for a spot of gluttony during the cold season.

Beef shin is generally a cheaper cut because of the long cooking time required, but it delivers great flavour and, in the right hands, fantastic texture too.