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How To Cook Beef

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By National Cattlemen's Beef Association
Photos: National Cattlemen's Beef Association
Posted November 8th, 2007
FabulousFoods.com Recommends: How to Cook Meat, by Christopher Schlesinger, (2002, William Morrow Cookbooks)
How to Cook Meat
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BEEF CUT

*Requires marinating		 Pan-Broil Pan-Fry Broil Stir-Fry Roast Grill

Cooking in Liquid

 Braise
CHUCK Chuck Top Blade Steak,
Chuck Eye Steak, boneless		 • • • • • • •
Chuck Shoulder Steak, boneless * * * * • •
Chuck Arm Steak • •
Chuck 7-Bone Steak * • •
Chuck Pot Roast, such as Arm, Blade, Shoulder • •
RIB Rib Steak,
Ribeye Steak		 • • • • •
Rib Roast,
Ribeye Roast		 • •
SHORT LOIN Porterhouse Steak,
T-Bone Steak		 • • • •
Tenderloin Steak,
Top Loin Steak		 • • • • •
Tenderloin Roast,
Top Loin Roast		 • •
SIRLOIN

Sirloin Steak, Tri-Tip Steak,
Top Sirloin Steak, boneless

 • • • • •
ROUND Round Tip Steak, thin cut • • •
Round Steak • •
Top Round Steak * * * • * • •
Eye Round Steak * * • •
Eye Round Roast,
Round Tip Roast,
Top Round Roast		 • • •
OTHER CUTS Brisket, Fresh or Corned • •
Skirt Steak * * * * •
Flank Steak * • *



 

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