Generally, Beef cuts from the front and back of the animal (the Chuck, the
Brisket and the Round) are more heavily exercised. They are leaner, less
tender and they are usually cooked using a moist-heat undercover method such
as braising, pot roasting or stewing.
Beef cuts from the center involve suspension muscles. They are more marbled,
more tender and can be cooked using dry-heat methods such as grilling,
pan-broiling, roasting and stir-frying.
The Chart to the right shows recommended cooking methods for different cuts of
beef. Cooking Method columns are colored in order to coordinate with Cooking Tips in
the section below. These are not hard and fast rules, but
recommendations. The methods that you choose are obviously up to you.
The chart to the right (click on it to download a pdf) shows the "Primary" cuts
of beef, and the beef comes from
on the animal. The names of these cuts are industry-standard, so if
you get familiar with these terms, you will recognize and be able to use
them most places where you see beef discussed (in recipes, for example).
Maybe you would like to know more about the different cuts of beef.
For example: What is the difference between a Rib-Eye and a Top-Round
steak? What kind of cut is best for Stir-Frying?
Well - the National Cattlemen's Beef Association (NCBA) has a web page that
discusses types of cuts and differences and uses and the like.
here to go there and visit.
For each of the Cooking Methods in the chart above,
there is a set of specific Cooking Tips that we offer to you. The Tips and
Instructions are provided by the NCBA. Tips for each method include a few
Easy Steps as well as a chart that shows cooking times for sizes and types
of different cuts of beef. Each of the links below will open a new tab
with specifics covering each method. You can print or save a copy to your
PC. If you wish, you can go directly to the NCBA's web site by clicking