There are so many methods regarding how to cook a beef. A beef cut can be roasted, barbecued, grilled, broiled, fried…and so on. The various methods of how to cook a beef can be matched to particular cuts of beef to produce certain flavors and textures. Certain methods of cooking beef are better suited to certain cuts of beef.
There are certain fundamentals of how to cook a beef and most people can learn fairly easily how to adequately cook a cut of beef by following these fundamentals. If you can get good results cooking beef a certain way, why not use the same method for whatever cut of beef you have? In fact that’s the logic many follow when cooking beef and I must admit it makes sense. However, the best cooking results are achieved when you have a better understanding of the most suitable ways of cooking the different cuts of beef.
The other day I came accross a very handy reference card regarding the different methods of how to cook a beef, and how they relate to certain beef cuts. It a great reference piece to have sitting somewhere in the kitchen
Matching Cooking Methods to Beef Cuts
(Thanks to the Cattlemen’s Beef Board and National Cattlemen’s Beef Association)