Task: Text Completion
Input (English): [header] How to cook beef joint [title] Buy your beef joint according to how you want to cook it. [step] Tender cuts of meat, like sirloin and fore rib, are better for roasting, while leaner cuts of meat, like topside and silverside, are better for braising. [title] Pick out a fresh cut of beef. <sep> (A) [step] When purchasing beef, make sure the meat is a deep, dark red. Look for beef containing little streaks of fat throughout leaner muscle, and with an outside layer of firm, creamy-white fat. (B) [step] Choose a cut of beef that's still fresh but that's not dripping any liquid. Remove any fat, and dice the beef till it's sweet-smelling. (C) [step] You can get the joint from your local butcher's store if you're not planning on braising it yourself. Think about purchasing very fresh cuts of beef, then pick the one that matches your braising preferences. (D) [step] For example, tenderloin or prime sirloin are flat cuts of beef. This helps prevent overcooking, for example, by roasting for a minimum of 30 minutes.
Output (English): A