If you want to cook delicious red meat and enjoy it, you must first have a good butcher.

We admit that supermarkets make our lives much easier, but choosing meats that require skill, such as steak or tenderloin, from the butcher, paying attention to color and fat ratio, is one of the points that increases the taste.

Choose meat with fatty veins instead of a lean tenderloin or steak. Otherwise, your meat will dry out and lose its flavor during the cooking phase.

If you prefer tenderloin or entrecôte, never thin your meat by pounding it. In this way, the meat whose tissues you have not damaged will not fall apart during the cooking phase.

Another thing is that the meat must be cut without any restrictions and in accordance with the slaughtering rules, so you should get a butcher through trial and error and buy your meat from the right place. Keep in mind: The best steaks are obtained from Angus meat, which completes its development quickly.

Those who prefer to eat softer and more delicious meat have been turning to meat aged with the "dry age method" in recent years. These meats, sold in gourmet markets and steak houses, are kept at zero degrees and with a humidity rate of eighty percent for about three weeks. In this way, undesirable tissues such as nerves in the meat are eliminated, the meat becomes soft and reaches maximum flavor.

You have bought your meat and it is time to cook it. Knowing cooking techniques is as important as choosing the right meat.