How to Cook Beef: The Best Cooking Method for Every Cut (Part 2)
Part 2: The Best Way to Cook Every Cut of Beef
InPart 1, we covered the basics of different beef cuts. Now you that you know your way around the meat department, let’s take a spin through the cooking methods that make each cut of beef really shine. Depending on the composition of the beef – including fat and connective tissue – it’s important to choose the technique that will minimize moisture loss while increasing tenderness and maximizing flavor. Already have a cut of beefon hand or a dish in mind? Check out the handy chart below to match any cut of beef with the best cooking technique.
Primary meat cooking techniques include braising, stewing, pot roasting, barbecuing/smoking, pan searing, grilling/broiling, pan frying, roasting, and stir frying.
Moist vs. Dry Heat Cooking
Moist heat cooking is simply that: techniques that involve cooking with moisture to transfer heat to the meat, such as steam, water, stock, or wine.
