Once partially thawed, slice off what you need – a Roast for Sunday, and a couple of thick steaks for the week. You’re completely in charge of the cut!

Airtight is everything. Vacuum sealing is ideal – otherwise, press out as much air as possible before sealing bags. This prevents freezer burn and locks in flavour.

Remember, the kitchen bench is the danger zone. Store in the fridge to defrost

Ensure you sear all surfaces well.