This document discusses various techniques for beef cookery. It explains that meat begins cooking at 60°C and proteins coagulate between 74-79°C. When heated, protein fibers shrink and moisture is forced out. The document then discusses selecting cooking methods based on the cut of meat, its tenderness, and desired effect. Common cooking methods include roasting, grilling, braising, boiling, and poaching. Internal temperatures for different degrees of doneness from rare to well done are provided. Other topics covered include trimming, trussing, marinating, basting, and searing meats. Guidelines for storing fresh and frozen meats are also outlined.