In restaurants, beef has always been a popular choice - there's hardly a decent restaurant without beef on its menu. What can help you make the right choice is knowing the different cuts of the meat because then you'll know the sort of flavour and tenderness you can get out of it. And there's no reason why you can't cook restaurant-standard food in the comfort of your own home. With most supermarkets carrying a variety of different cuts, you can enjoy the rich, succulent flavour of beef with a little flair and creativity.

Here's a brief guide to the different cuts of beef and the recommended cooking methods for each:

Chuck - Located at the shoulder which is the most exercised part of the cow, the chuck provides the most flavour. Long, slow cooking will bring out the best flavour as it will break down the tougher fibre and muscles of these cuts. The chuck is also often used in ground beef.

Rib and Loin - The most prized and tender cuts, the ribeye, sirloin and tenderloin, is derived from the back area of the cow, where it is least exercised. These cuts are best suited for dry-heat cooking such as grilling, sauteeing, roasting and broiling.