Beef Basics Article -
Add a Comment

Beef Basics

What's the best beef for the grill, slow cooker, roasting pan, or wok?

Read on for tips and top recipes. It's all about beef!

Cuts of Beef

Certain cuts of beef are suitable for different cooking methods. Shoulder, chuck, and blade cuts require long, slow cooking to become tender, as do beef round and rump roasts. Flank steak, ribs, loin, and sirloin are the best choices for grilling or fast, high-heat cooking methods.

Brisket: From the chest region. Use to make corned beef or braises, or smoked for barbeque.

Beef Brisket Recipes

Chuck: These cuts are from the beef shoulder or front end; used as roasts and pot roasts.

Beef Chuck Recipes


Cuts of beef usually found as steaks; this is the cut often referred to as London Broil.

Beef Flank Recipes

Loin and Tenderloin: These prime cuts are from the lower back. Cuts are very tender; strip steak, t-bones, and porterhouses come from this region.

Beef Short Loin Recipes
Beef Tenderloin Recipes

Cuts of beef from the hindquarters; usually found as cooking roasts and commonly referred to as rump roasts.

Beef Round Recipes

Sirloin: These cuts are taken from the small back region, above the rump; sirloin cuts are very versatile and can be found as steaks and roasts.

Beef Sirloin Recipes

Skirt: The diaphragm muscle on the underside of the ribcage. Popular grilled, used in fajitas and carne asada.

    Cooking beef

    is a great method for cooking beef. It cooks quickly at high temperatures and preserves flavor. Stir-frying also requires very little added fat.

    Grilling and broiling are methods that don't require added cooking fat. For healthier grilling:

    • Be sure to trim all visible fat from the beef prior to grilling or broiling.
    • Consider precooking large pieces of meat in the oven to reduce time on the grill.
    • Don't let the flame flare up too much.
    • Baste with citrus juices or broth instead of fat.
    • Remove any blackened portions before serving.

    Roasting is a slow method of cooking that allows the fat to drip away from the beef. Roast large cuts of beef with herbs and spices, and serve the beef with chutneys, salsas, or the juice that collects in the bottom of the pan.

    Safety Tips

    To prevent food-borne illnesses:

    • Maintain your refrigerator temperature at 40 degrees F (4 degrees C)
    • Store meat in the coldest part of the refrigerator, away from the door
    • Make sure you seal the package of beef securely to prevent drips
    • Store frozen beef at 0 degrees F (-18 degrees C)
    • Defrost beef overnight in the refrigerator or in the microwave on the defrost cycle, not at room temperature
    • Do not eat raw meat
    • Cook ground beef within one to two days of purchase; steaks, chops, and roasts within three or four days
    • Always use a clean cutting board and clean utensils when handling beef. Preferably, have one cutting board designated for meat and one for fruits and vegetables.

    Save This Article to Your Recipe Box

    It's easy! First, copy the article's web address (Url). Then click My Recipe Box at the top right corner of this page. Click Weblink at the top of your Recipe List and paste the Url in the space provided.

      Dec. 30, 2009 7:51 am
      Feb. 17, 2010 5:42 am
      Feb. 25, 2010 8:10 am
      In the email, you led with the comment about the difference between choice and prime - I thought the article would have more on that but no mention of it here at all. I knew about marbling, but had no idea the words choice or prime were significant - they're inter-changeable in everyday life - would like more information on this please.
      Mar. 9, 2011 1:19 pm
      I've cooked several chuck roasts, however they always seem to be too greasy for my taste, have any suggestions?
      May 5, 2011 8:13 pm
      great information, but would "love" a how to guide. Like, how to "make" corned beef, or how to "make" pastrami, or sausage or whatever. Would be great to start with simple meat and turn out a specialty meat. Anybody know where I can find this info ?
      May 29, 2011 6:18 am
      I like this artical, thought it was very informative. But I agree with, GADGET, I would like to know how to make pastrami and sausage, also. Thanks.
      May 29, 2011 10:52 am
      prime, choice, and select are categories the FDA place meat into that tells us the quality. prime is the highest quality, choice is secon, then select.. there r also about 3 more categories but they r mainly dog food lol.. hope that helps
      May 30, 2011 11:29 pm
      Looks yumyum.... mmmmnnnn
      Jun. 23, 2011 3:15 pm
      I couldn't save this information to my recipe box. I followed he instructions above. Please help! Thanks.
      Jun. 1, 2012 12:21 pm
      I could not save this to my recipe box either...I did bookmark it as the information is very useful.
      Jun. 27, 2012 11:53 am
      invaluable information. Thanks so much
      Subscribe Today!

      In Season

      Not The Same Old Chicken
      Not The Same Old Chicken

      We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

      Slow Cooker Time Savers
      Slow Cooker Time Savers

      Imagine dinner making itself in the slow cooker while you relax or do other things.

      Subscribe Today! Only $7.99
      Subscribe Today! Only $7.99

      Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

      Related Videos

      Beef Pot Roast

      This delicious pot roast is best made a day before serving.

      Slow Cooker Beef Pot Roast

      Come home to a delicious slow-cooked pot roast dinner.

      Beef Pot Pie III

      See how to make a simple pot pie with beef and all the veggies.

      Most Popular Blogs

      Read our blog

      Recently Viewed Recipes

      You haven't looked at any recipes lately. Get clicking!
      Quick Links: Recipe Box | Shopping List | More »
      Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

      Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States