Well, the good news is that chuck and rump are two of the best cuts of beef to use in slow-cooked dishes, but they have enough separating them to warrant slightly different treatment. They are ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

For a more textured mince, and/or if you want to know exactly what has gone into it, choose a piece of beef and ask ... from a leaner cut such as topside, silverside or rump is best.

choose a well-marbled piece of Japanese or Korean beef. I use cuts such as rump or strip loin, which have a deeper, beefier flavour than the more expensive but milder-tasting filet mignon.