Beef Cooking Introduction

In order to cook beef properly, the appropriate cooking method should be selected for each type of beef cut. For example, if you plan on using grilling as a cooking method, a tough beef cut from the round or plate should not be used, unless the intention is to tenderize the meat before cooking it. Even if the meat is tenderized, it will still not be as tender as a cut from the loin or rib, which do not require tenderizing. On the other hand, if you plan on using braising as the cooking method, there is no point in using a tender (and expensive) cut such as the tenderloin.

Cooking methods are classified as either dry heat methods or moist heat methods:

• Dry Heat Cooking Methods: Tender cuts of beef from the loin and rib are best suited for dry heat cooking methods, such as grilling, broiling, roasting, and sautéing.
• Moist Heat Cooking Methods: Tougher cuts of beef from the round, brisket, flank, plate, shank, and chuck are best suited for moist heat cooking methods, such as braising, pot-roasting, and stewing. (Some of tougher cuts may also be cooked with dry heat methods, but they are often tenderized first).