grilling a quick dry-heat method over charcoal, wood or gas flames. use for more tender cuts. less...
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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.
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.
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
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.
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.
Sourceshttp://www.pgabeef.com/cooking_methods.htm
Marinating in acid The process of soaking foods in an acid seasoning before cooking. You can use
any cut meat for this method.
Enzyme tenderizers
This enzyme breaks down muscle in meat. Cuts best suited: tough meat
Pounding
Pounding will break down muscle tissue, but it is really only good for thin cuts. Cuts
best suited: Steak that you want flat..
Scoring
Making shallow cuts for the tenderizing by marinates, enzymes.
Cuts best suited: tough meat.
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
Sources
http://www.cooksinfo.com/meat-tenderization-techniques
http://en.wikipedia.org/wiki/Marination