Top Steak Cuts & Cooking Hints Cheat Sheet by Davidpol
This part has the most tender and expensive cuts.
Use dry cooking methods for these, including broiling, grilling and roasting.
Meat from the rib section offers steaks and roasts that are tender and flavorful.
Better when prepared with dry cooking methods, and not marinated.
Recommend: Some of the most economical, yet flavorful cuts.
Can be tough, chuck cuts are best prepared with moist cooking methods.
Best prepared with moist cooking methods, like braising or in stews and stock.
Recommend: The plate cuts can be medium in their toughness and are best braised and even boiled.
Recommend: The most popular cut from the flank, very delicious grilled, as long as the meat is marinated first.
Recommend: The round has a variety of cuts that are a little tougher and leaner. Some, like the top round and the London broil, are more tender and can be prepared with dry methods as well as moist.
Recommend: This section of meat that can be tough to tender, so we recommend moist cooking methods.
Braising (cooking tin a small amount of liquid over a long period of time)
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