Different cuts of beef require unique cooking methods. A chuck, for example, makes an excellent roast but isn't as pleasing when pan-broiled. With these details in mind, I have here some tips for you when selecting and cooking beef cuts.
Tenderloin is often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon.
T-bone Steak is a cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried
Porterhouse Steak is a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon .
Rib Steak is also cut from the rib section, these tender steaks can be purchased bone-in or as boneless rib-eye
Rib Eye is one of the most popular, juiciest, and expensive steakson the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes rib eye steaks especially tender and flavorsome, and well suited to dry heat cookery.
Short Loin is a cut of beef that comes from the backof the steer or heifer. The short loin contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak like strip steak and t-bone. The t-bone also yields bone-in KC Strip steak (this is the t-bone without the tender loin portion. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.
Top Sirloin is a boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round. The Top Sirloin Steak is a flavorful and somewhat tender steak and can be grilled, broiled, sautéed, or pan-fried. Since this cut can be slightly tough in texture, it is best to marinate the steak first and then thinly slice it when ready to serve.
Brisket is a cut of meat from the breast or lower chest. Brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.
Top Blade is commonly called the "Flat Iron Steak". This tender and flavorful little steak is cut from the top blade roast and comes from the chuck primal. Top Blade is perfect for the grill (or broiling) this steak has such a great flavor that it requires no real seasoning. Tender enough to cook through medium without a marinade. This is a perfect steak on it's own.
Rump is medium-tender, medium-fine grained and boneless. The meat is lean, with a fat cap on one side. It is generally used for mincing, stewing, or in the production of stocks, soups and sauces.
Chuck Roll is generally less tender and require long, slow simmering time to tenderize. The cooking methods suggested for this type of cut are stewing, braising or pot roasting. Since this cut requires slow and wet cooking method, the result is rich, mouth-watering flavors that one will crave for.
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