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Beef can be purchased at a butcher's shop or grocery store. For the sake of learning proper cutting, you should buy a cut with visible muscle, or "grain". The beef you use should depend on the meal you're preparing.  "Grain" refers to the direction of the major muscle fibers on a cut of meat. It's not so important while you're cooking, but it's a crucial thing to consider when you cut the beef.  The smaller the grain on the beef, the less important the slice's angle is. Cuts such as filet mignon or New York strip have softer muscle by definition, so slicing these types of meat may be a bit easier and more forgiving. If you are having difficulty learning to slice beef properly, these cuts are well suited for you. Handwashing is a vital part of cooking preparation. Wash your hands with a disinfecting soap and lather them in water for at least 30 seconds. This will make sure you don't bring germs onto the food you're working with. If you're handling uncooked meat at any point, make sure to wash your hands again afterwards. Lovers of steak all have their preferences when it comes to the degree of cooking. Ranging from rare (pink in the middle) to well-done (completely cooked), the level of cooking has a major effect on taste and texture. You can cook beef before or after it's been cut. Different degrees of cooking, such as rare, medium rare, medium, medium well, and well done can also affect the meat's tenderness. Generally speaking, the longer you cook the meat, the less tender it is. Most steak lovers prefer medium rare as it offers an optimal balance. Place the steak to the side, and allow it to rest for a minimum of 3 to 5 minutes once it is cooked to your liking. This allows the juices to redistribute inside your steak, which relaxes the muscle. Slicing steak prematurely allows these juices to escape.  Resting time should vary based on the cut and size of your beef. A roast, for example, should be allowed to rest for 10 minutes, while steaks should be given 5 to settle.  Generally speaking, 1 minute of resting time per 100g of meat is a good rule if you're unsure how much time to let your beef idle.
Purchase a cut of beef. Wash your hands thoroughly in preparation for cooking. Cook the meat to your liking. Allow the beef to rest.