Meat

When you're out shopping for meat, have you ever been confused by the range of cuts available? Which cut of beef makes the tastiest stews, or gives the juiciest steak? Which cut of lamb is best for roasting? Is all bacon the same, or are some types better for particular recipes than others?

So if you're not sure what the difference is between topside and brisket, or scrag and knuckle, we've put together an in-depth guide to all of the types and cuts of meat, along with advice on how they should be cooked.

Beef: Find out about the cuts of beef found in the UK, including brisket, flank, rump, sirloin, rib and shoulder ...
Ham, Bacon & Gammon: A look at cured pork products, including ham, bacon and gammon ...
Lamb: A look at the various cuts of lamb, including shank, noisettes, shoulder, scrag, chump end and saddle ...
Offal: The rich flavours of brain, liver, kidney, heart, tripe and tongue ...
Pork: Learn about all the different cuts of pork, such as spare ribs, belly, chops, loin, and suckling pig ...
Sausages: An in-depth guide to the vast array of sausages available today, including salami, black pudding, haggis, chorizo and Cumberland sausage ...
Veal: Find out about cut of veal, such as best end of neck, knuckle, chump, leg, loin and neck ...