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Beef Comes In Four Main Cuts

Beef comes in four main cuts: chuck, loin, rib and round. Packaging information generally tells the cut and the product, such as “chuck roast” or “sirloin steak” to give the consumer an idea of the best way to cook the product. Chuck and round cuts are less tender and require a moist cooking method such as braising, which is a slow moist-heat cooking method that uses a small amount of liquid such as stock or wine with a tight-fitting lid. Cook the moister loin and rib cuts by a dry heat method, such as broiling or grilling.
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Comments

2/22/2008 1:55:29 PM
janet said:

i cook with beef all the time and it is just right and tender when i get it from walmart

1/11/2009 2:36:12 AM
rossburns.plympton@yahoo.com said:

What are Gas/Electric Temperature Equivalents???

4/14/2009 9:57:14 PM
wm1 said:

I like to slow cook low fat beef in an online taco blend from Juliet Mae. Its seriously great. Throw in a few onions and a carrot. Add water after browning. Or try Juliet Mae Tajine blend, its got a hint of cinnamon.

6/30/2009 12:53:48 PM
montoyiawalker said:

This a graet tip and I will be using this tip thanks alot



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