|
|
|
Foxhollow Farm | Grass Fed Beef | Ideal Cooking Methods.
|
Common Retail Cuts of Beef and Ideal Cooking Methods
Dry Heat methods are used for tender cuts of meat and include pan-frying, broiling, roasting, barbecuing, grilling, stir-frying, and sautéing.
Moist Heat methods are used for tougher cuts of meat and include braising, stewing, crock-pot and boiling.
| Chuck |
|
Round |
| Roast |
Moist Heat,
Super Slow |
|
Sirloin Tip Roasts
and Steaks |
Dry Heat,
Super slow |
| Steak |
Moist Heat,
Super Slow |
|
Top Round Roast |
Dry Heat,
Super Slow |
| Stew Beef |
Moist Heat
|
|
Eye Round Roast |
Dry Heat,
Super Slow |
| Short Ribs |
Moist Heat
|
|
Bottom Round
Roast |
Moist Heat,
Super Slow |
| Ground Beef |
Dry or
Moist Heat
|
|
Sandwich or
Shaved Steaks |
Dry Heat
(Pan Fry) |
|
| Flank |
|
Sirloin |
| Flank Steak |
Dry Heat |
|
Sirloin Steaks
and Roasts |
Dry Heat,
Super Slow |
Hanger or
Skirt Steak |
Dry Heat |
|
Tri-Tip, Kabobs |
Dry Heat |
| |
| Plate |
|
Short Loin |
| Short Ribs |
Moist Heat |
|
Tenderloin Roast |
Dry Heat |
| Brisket |
Moist Heat |
|
Filet Mignon |
Dry Heat |
| Stew Beef |
Moist Heat |
|
Porterhouse or
T-Bone Steaks |
Dry Heat |
| Spare Ribs |
Moist Heat,
Super Slow |
|
Top Loin Steaks
(NY or KC) |
Dry Heat |
| |
| Rib |
|
Fore Shanks |
| Rib Steaks |
Dry Heat |
|
Shanks |
Moist Heat |
| Ribeye Steaks |
Dry Heat |
|
|
|
| Rib Roast |
Dry Heat |
|
|
|
| Short Ribs |
Moist Heat |
|
|
|
|
| ***Reprinted with permission from The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods, by Shannon Hayes (Eating Fresh Publications 2004) For more information, visit www.eatingfresh.com |
|
|
