Cooking Methods

Beef develops its desirable flavor and aroma during cooking. True meaty, umami flavor begins with the application of heat as it transforms proteins, carbohydrates and fats into their smaller, more flavorful components of amino acids, sugars and fatty acids.

All beef cooking methods fall into two main categories: Dry Heat Methods and Moist Heat Methods. For tender beef cuts use Dry Heat Methods and for less tender cuts use Moist Heat Methods. Tender cuts come primarily from the middle of the animal – the rib and loin – because they are support muscles that receive less exercise and contain less connective tissue. Less tender cuts come primarily from the front and hind sections of the animal – the chuck and round – because these are heavily exercised muscles that develop more connective tissue. While beef cooked in liquid develops a different flavor than beef that is roasted or broiled, heat in general produces the same effect on beef proteins.

Dry Heat Methods

Grilling:  A form of dry heat cooking, is one of the most exciting and healthy ways to enjoy beef, whether you are cooking on a gas or charcoal grill.

Pan-Broiling:  Sometimes called "frying without fat," pan-broiling  (or skillet cooking) is especially hand for quick meals.  It is a fast cooking method for tender cuts of beef.

Pan Frying:  Pan-frying or sautéing is similar to pan-broiling except a small amount of oil is added to the pan when cooking.

Stir-Frying:  Use a skillet or wok to quickly cook thin strips of beef in a little bit of oil: add some sauce, vegetables and other ingredients – and you have a hot one-dish meal on the table in minutes.

Broiling:  Cooking beef directly under the heat element in your oven, broiling is a fabulous method for getting dinner on the table in a short period of time, without adding fat.

Moist Heat Methods

Braising:  The final result of this slow cooking method is tender beef that melts in your mouth.  Braising (or pot roasting) is the method of choice for large, less tender cuts of beef such as pot roast or brisket using a small amount of liquid.

Stewing:  Stewing, a slow cooking method, tends to use cubes of beef mixed with vegetables and other ingredients with a large quantity of liquid.

Source:  Confident Cooking with Beef, 2011
Internal links within this website are funded and maintained by the Beef Checkoff.| All other outgoing links are to websites maintained by third parties. Read more >