Grilling

A cooking technique that can use high, medium, or even low heat, which means anything from steaks to burgers to even a whole roast can go on the grill. 

Best steaks for grilling are:  rib-eyes, strip steaks, T-bones, and porterhouse 

Braising

Is a moist-heat cooking technique that uses lower temperatures and longer cooking time, which helps tenderize large tougher cuts of beef. 

Best cuts of meat for braising: Chuck roast, brisket, short ribs and round/rump roast. 

Stewing

Is a slow moist heat cooking method for smaller cut up meat. Perfect for beef stews and chili. Generally stew meat is smaller cuts of chuck and round.

Roasting

Is a dry-heat cooking technique that uses either high temperatures or a combination of high and low. Best cuts for roast are tender cuts of beef like prime rib roast, short loin, tenderlioin and top round.

Broiling

Is a high-temperature technique where the beef is cooked just inches away from the heat source. Sorta like grilling upside down. Broiling can dry out meat so marinating can be helpful or brushing cut with flavored olive oil. 

Best cuts for broiling- similar to grilling, steaks, burgers and other thin cuts of beef like skirt steak. 

Stir-Fry

Is a quick technique. Specifically thin strips cook in a hot pan. Beef sirloin is a good choice. Be sure to slice thinly against the grain. 

Smoked Brisket

Barbecue and Smoking

Barbecue is on the grill and uses low temperature and wood smoke to cook cuts of beef slowly. Best cuts of beef for smoking and or barbecuing include brisket, ribs tri-tip roasts, top round, eye of round