| Beef is generally divided into three levels of tenderness. The guide below shows each cut of beef and it's tenderness category. All beef cuts can be tender, juicy and delicious if prepared properly. The two basic methods of cooking beef are DRY HEAT and MOIST HEAT. The method to choose is determined by the cut of the beef. |
THE TYPES OF CUTS:
The tenderness chart:
|
TENDERNESS |
BEEF CUT |
COOKING INFO |
|
TENDER CUTS |
Rib Roast |
Low Temperature Roasting |
|
Beef Ribs |
|
|
|
Rib Eye Steaks |
|
|
|
|
Strip Loin (boneless & centre cut) |
|
|
Tenderloin (Butt & Side) |
|
|
|
T-Bone Steaks |
|
|
|
|
Top & Bottom Sirloin |
|
|
Bottom Sirloin Butt (tip & flap) |
|
|
|
Ground Beef |
|
|
|
MEDIUM TENDER CUTS |
Outside Round, Flat |
Low Temperature Roasting |
|
Sirloin Tip |
|
|
|
Ponderosa Hip |
|
|
|
Skirt Steaks (inner & outer) |
|
|
|
Baron of Beef |
|
|
|
|
Inside & Outside Round |
Moist Oven Roasting |
|
LESS TENDER CUTS |
Chuck Roll |
Pot Roasting |
|
Shoulder Clod |
|
|
|
Flank Steak |
|
|
|
Brisket |
|
