Cooking is very similar to art. There are many styles and regions that affect the art piece or dish. There are also many techniques and preparations to achieve harmony between all components. However in this case, cooking overtakes art by a slight margin as we, as humans, need to eat to replenish our energy and strength.
It could be difficult for some to cook a good meal, especially since one technique might be better suited for a cut of meat. Therefore, this brief meat guide, featuring beef cuts, will help alleviate the questions you have about which method of cooking you should use on which cut of meat. In the end you’ll not only get a meal to replenish your energy, but to your happiness as well.
*Important Note: Tender cuts of the cow comes from parts where there is not a lot of movement. Therefore round, brisket, and shank are more likely to be tough because of constant movement from the animal. But don’t let these tough cuts discourage you from buying them. With the right recipe and technique it’ll sure to appeal to your taste and stomach.
Round (Tough): Slow cooking = Roasting, Stewing, and/or Braising
Loin (Tender): Roast, Grill/Boil, Pan-Sear
Flank/Plate (Tough): Roast, Grill/Boil, Grilled (for Flank steaks)
Ribs (Tender): Roast, Grill/Boil (for Ribeye Steak), dry-heat cooking
Brisket (Tough): Roast, slow cook in roaster or barbeque
Shank (Tough): Braising in moist heat, Stewing (slow cooking), Braising
Chuck (Tough, but flavorful): Braised/Stew, Roast (for chuck steaks), also used to make ground beef