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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)

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	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			*	•		*