Beef

Beef cuts are classified into two categories: the most tender and the less tender. The most tender cuts come from the least exercised parts of the animal, which are the loin and rib areas. These cuts can be sautéed, pan-broiled, broiled, grilled, baked, or roasted.

The less tender cuts come from the most exercised parts of the animal, which are the shoulder and leg. These cuts need the gentle coddling of stewing or braising to break down the meat fibers and become tender. Cuts from the shoulder, also known as “chuck,” become more tender when cooked with moist heat because they have more connective tissue and fat than do cuts that come from the leg.