Love Me Tender

 

The difference is the way the meat was cooked. Knowing the correct cooking method to pair with different cuts of beef is crucial to a tender outcome.  

 

Tougher cuts of meat such as the shank, chuck/shoulder, rump roast, short ribs and stewing meat need to be cooked long and slowly with lower heat and generally with some type of liquid. This is known as braising. These are not cuts of meat you can eat medium rare. They have tougher fibers that need to break down and will become tender with a prolonged cooking time. I always give these cuts a quick sear in hot oil with generous sprinklings of kosher salt and ground pepper first and then cook them with stock, veggies and herbs. The smaller the cut of meat, the shorter the time, but for shanks, short ribs or brisket generally 3-4 hours at 325ºF.  

 

If you have a skirt, flank, or hangar steak you will need to cook these cuts over high heat and quickly. This means anything over medium will be tough and chewy, so cook these pieces between rare and medium only. These cuts are also perfect for marinating and then grilling or pan-searing. 

 

The more expensive cuts such as the tenderloin, prime rib, T-bone, rib eye and New York are best cooked over high heat and to a certain internal temperature to your liking; rare to well done. These cuts are well marbled and tender. So know your cut of meat and know which method of cooking will work the best to avoid that sore jaw.