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Cooking Beef

The goal of most cooks is to serve a tender piece of beef. The key is to correctly match the cut of meat to an appropriate cooking technique, although the grade and age of the beef also come into play. With the right cooking method, any cut of beef can be tender.

Broiling, Grilling, and Pan-frying Lean, tender, thin cuts are best when employing these quick-cooking methods. When broiling or grilling steaks that are at least one inch thick, position them a little farther from the heat source than usual so the outside doesn't char before the steak is done.

Best Bets Porterhouse steak, T-bone steak, London broil (top round), top loin, rib-eye, sirloin steak, tenderloin, flank steak, skirt steak, cube steak, minute steak, and ground beef.

Braising and Stewing Tougher cuts of beef become deliciously tender when slowly simmered in a flavorful liquid. These cuts are less expensive, too.

Best Bets Chuck roast, brisket, short ribs, shin (shank cross cuts), and oxtails. Cubes for stew are usually cut from boneless chuck or bottom round, but chuck gives the moistest results. Bone-in cuts add flavor and body to stews.

Roasting Large, tender cuts with some internal fat make the best roasts.

Best Bets Standing rib roast, tenderloin, rib-eye, eye round, and tri-tip.

This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.