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: