Beef Cooking Methods-Meat Cooking Tips-

There are two cooking meat methods: DRY & MOIST.

Some meat products can be cooked using either.

DRY METHODS:
Roasting, broiling, grilling, sauteing, frying, and baking.

MOIST METHODS:
Boiling, simmering, poaching and steaming.

Descriptions of most common methods here

BEEF

Primal

Retail Cut Name

Cooking Method

Chuck

Beef Chuck Arm Pot-Roast

Moist

Beef Chuck Arm Pot-Roast, Bnls

Moist

Beef Chuck Arm Steak

Moist

Beef Chuck Arm Steak, Bnls

Moist

Beef Chuck 7-Bone Pot-Roast

Moist

Beef Chuck 7-Bone Steak

Dry/Moist

Beef Chuck Blade Roast

Moist

Beef Chuck Blade Steak

Dry/Moist

Beef Chuck Eye Roast, Bnls

Dry/Moist

Beef Chuck Mock Tender Roast

Moist

Beef Chuck Mock Tender Steak

Moist

Beef Chuck Top Blade Steak, Bnls

Dry/Moist

Brisket

Beef Brisket, Flat Half, Bnls

Moist

Beef Brisket, Point Half, Bnls

Moist

Beef Brisket, Whole, Bnls

Moist

Beef Brisket, Corned

Moist

Shank

Beef Shank Cross Cuts

Moist

Beef Shank Cross Cuts, Bnls

Moist

Rib

Beef Rib Roast, Large end

Dry

Beef Rib Roast, Small end

Dry

Beef Rib Steak, Small end

Dry

Beef Rib Steak, Small end, Bnls

Dry

Beef Rib Eye Roast

Dry

Beef Rib Eye Steak

Dry

Plate

Beef Plate Skirt Steak, Bnls

Dry/Moist

Beef Plate Short Ribs

Moist

Loin

Beef Loin Top Loin Steak

Dry

Beef Loin Top Loin Steak, Bnls

Dry

Beef Loin T-bone Steak

Dry

Beef Loin Porterhouse Steak

Dry

Beef Loin Sirloin Flat Bone Steak

Dry

Beef Loin Top Sirloin Steak

Dry

Beef Loin Tenderloin Roast

Dry

Beef Loin Tenderloin Steak

Dry

Flank

Beef Flank Steak

Dry/Moist

Round

Beef Round Steak

Moist

Beef Round Steak, Bnls

Moist

Beef Round Top Round Roast

Dry

Beef Round Top Round Steak

Dry

Beef Round Bottom Round Roast

Dry/Moist

Beef Round Bottom Round Steak

Moist

Beef Round Bottom Round Rump Rst

Dry/Moist

Beef Round Eye Round Roast

Dry/Moist

Beef Round Eye Round Steak

Dry/Moist

Beef Round Tip Roast

Dry/Moist

Beef Round Tip Steak

Dry

Beef Round Tip Roast - Cap Off

Dry/Moist

Beef Round Tip Steak - Cap Off

Dry

Beef Round Heel of Round Roast

Moist

Various

Beef Cubed Steak

Dry/Moist

Beef for Stew

Moist

Ground Beef

Dry

Cooking Methods Described

DRY HEAT

Roasting
Roasting is to cook foods by surrounding them in dry heat usually in an oven or by spit roasting over an open fire or on an outdoor grill.

Broiling
Broiling is to cook foods at a high temperature with an overhead heat source, four to six inches below the heat source. meat is usually only turned once during cooking

Sauteing
Sauteing is to cook fast in a small amount of fat. The pan should be preheated to allow the food to be seared quickly.

Baking

In baking method of cooking, the food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food the make it get cooked.

Barbequing
The method of cooking food by barbequing is usually associated with fund raising activities, parties or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food is usually marinated with spices and tenderizers (for meat cuts) for sometime before it is cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A sufficient amount of oil is heated up and food is added.

MOIST HEAT
Boiling
Boiling is cooking in liquid at 212 °F at sea level. The liquid may be water, a seasoned liquid, wine, stock, or a mixture
Simmering
to 205 Simmering is cooking in a liquid just below the boiling point. The temperature of the liquid is 185 °F°F
Poaching
Poaching is to cook in a liquid that is not actually bubbling at 165°F to 180 °F It is usually used to cook delicate foods such as fish and eggs.

Stewing

In the process of cooking using the stewing method food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot with pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly thickened and stewed food is served in that manner.

DRY HEAT

Grilling
Grilling is done an on open grid or grate over a heat source.
The heat source can be electric,charcoal, or a gas flame.

Frying
There are two types of frying:

Pan frying is done in a moderate amount of fat over moderate heat.
This method is used for larger pieces of meat, turned more than once during cooking.

Deep fat frying is to fry foods completely submerged in fat, meat must be fried at 350°F to 360°F degrees to minimize fat absorption

Steaming
It's the hot steam that cooks the food,
water is added to a pot and then a stand is placed inside the pot.
The water level should be under the stand and not above it.
There is no contact between the food and the water that is added to the pot. Food is then placed on the stand and heat is applied.
The hot steam rising from the boiling water acts on the food and the food gets cooked.
This method of cooking vegetables is very good as the food does not lose its flavour and much of the nutrients are not lost during the cooking.

MOIST HEAT
Steaming
Steaming is cooking foods by exposing them directly to steam, on a rack above boiling liquid, by wrapping foods tightly, or in a covered pan allowing the food to cook in its own steam, it is a good method for fish, not meat.
Blanching
To cook food items briefly in boiling water is known as blanching, meats are placed in cold water and brought to a boil or placed directly into boiling water.
After a brief cooking time they are removed and plunged in icewater to stop the cooking process and to set color. Meats are blanched briefly to leach out impurities or salt.