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GrillingA quick dry-heat method over charcoal, wood or gas flames. Use for more tender cuts. Less tender cuts can be used if marinated. Cuts best suited: Rib-eye steak, top loin steak, T-bone steak, top sirloin steak,
tenderloin, top blade steak, Ribs.
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RoastingA dry-heat cooking method used for cooking bigger
cuts of beef. No liquid is added or cover used. Use for more tender cuts. Cuts best suited: rib roast, rib-eye roast, tenderloin, tri-tip roast, sirloin roast and rump
roast.
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BraisingA slow moist-heat cooking method using a small amount of
liquid with a tight-fitting lid. Use for less tender cuts. Cuts best suited: Steaks: Chuck Steak, chuck arm steak, blade steak (7-
bone steak), round steak, eye of round steak, brisket and round tip steak
Roasts: Arm roast, blade roast, shoulder roast, rump roast, short ribs and back ribs
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SautéingA quick dry-heat cooking method using a pan with a
small amount of oil. No lid is used. Use for thinner cuts. Cuts best suited: Most appropriate for thin, tender cuts such as cube steak, sirloin steak, ribeye steak, top blade steak, round tip steak, top loin steak, tenderloin and eye
of round.
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StewingA slow moist-heat cooking method using a pot with
a tight-fitting lid. The beef should be completely covered in liquid. Use for less tender cuts. Cuts best
suited: While technically any cut of beef can be stewed, this method is most appropriate for cooking tougher cuts such as cuts from the chuck or round.
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Sourceshttp://www.pgabeef.com/cooking_methods.htm
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Marinating in acid The process of soaking foods in an acid seasoning before cooking. You can use
any cut meat for this method.
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Enzyme tenderizers
This enzyme breaks down muscle in meat. Cuts best suited: tough meat
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Pounding
Pounding will break down muscle tissue, but it is really only good for thin cuts. Cuts
best suited: Steak that you want flat..
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Scoring
Making shallow cuts for the tenderizing by marinates, enzymes.
Cuts best suited: tough meat.
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Grinding
Grinding will shred all the muscle tissue into tiny bits. This is what makes tough cuts of beef into tender minced beef. Cuts best
suited: Beef chuck
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Sources
http://www.cooksinfo.com/meat-tenderization-techniques
http://en.wikipedia.org/wiki/Marination