Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey ... gentle cooking such as shin and leg, brisket, chuck and blade, neck and clod and skirt.

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...