Because if you’re going to do something, do it right.

Mix a steak rub

“What I find always works well is Khoi-San salt, crushed black pepper and crushed coriander seeds – it’s easy and brings out great flavours.” – Caroline McCann, butcher

Sharpen up

“There’s only one way to sharpen, and that’s with an oil stone. If you use anything electric, your knife never lasts. Whenever you sharpen, you keep it flat first and push to the edge. That’s the only way. The knife will last for years.” – Dave Riley, butcher

Know the pro

“Having a good butcher is a goldmine because you can get advice on everything. Make friends with a local guy who’s going to know your name. If you get that personal interaction, you’re winning.” – Andy Fenner, meat merchant

Mature quickly

“When maturing beef, two weeks maximum. I don’t believe in much longer.” – Dave Riley, butcher

Whip up a marinade

“Olive oil is the most aggressive tenderiser, so a little bit – and salt and cracked pepper – before it hits the fire is also going to be delicious.” – Caroline McCann, butcher

Warm up slowly

“I believe in slow defrosting. If the meat is frozen, put it in the fridge for the day to defrost it slowly. If you put it in the microwave, all the moisture comes out.” – Dave Riley, butcher

Get hung venison

“Venison should have been well-hung. If you hang venison for two to three weeks you’ll land up with the most incredibly smooth taste, almost like a rich, bold wine.” – Caroline McCann, butcher

Lose the plastic

“If meat’s in a vacuum pack, it must be taken out at least an hour before to get rid of the smell and taste.” – Dave Riley, butcher