Cooking and Health

Cooking Guidelines

Most underutilized U.S. beef cuts require relatively long periods of cooking with low heat. Braising, roasting, grilling and smoking, are four cooking methods primarily used in the Texas cuisine, all of which break down the tougher fibers that many underutilized cuts can have.

BRAISING: A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid, to cook less tender cuts of beef. Moist heat and slow simmering in a tightly covered pan result in succulent, fork-tender meat. The slow extended cooking process actually helps develop the flavor of beef.

Appropriate Cuts:

Steaks: Chuck steak; chuck arm steak, blade steak (7-bone steak), round steak, eye of round steak, brisket and round tip steak.

GRILLING: A quick dry-heat method over charcoal, wood or gas flames. Used for more tender cuts, less tender cuts can be used if marinated.

Appropriate Middle Meats and Underutilized Cuts:

Rib eye steak, top loin steak, T-bone steak, top sirloin steak, tenderloin, top blade steak, k-bobs and hamburger patties.

Appropriate Cuts if Marinated:

Flank steak, shoulder steak, blade steak (7-bone steak), skirt steak, top round and eye round.

ROASTING: A dry-heat cooking method used for cooking bigger and thicker tender cuts of beef. No liquid is added or cover used.

Appropriate Cuts:

More tender cuts are best used for this cooking method such as rib roast, rib eye roast, coulotte, tenderloin, tri-tip roast, top sirloin roast and rump roast.For less tender cuts such as chuck roast, chuck-eye roast, eye of round roast, top round roast, or pot roast refer to Braising. If a cut of meat has “roast” in the name, this does not mean that roasting is an appropriate cooking method.

SMOKING: A method used for cooking bigger cuts of beef at lower temperatures using a heat source that is offset and not directly under the meats. This cooking method works by drawing air into the firebox, then through the cooking chamber where the hot air and smoke slowly cook the meat. The lower temperatures also allow the smoke to penetrate into the meat for added flavor.

Appropriate Cuts:

Brisket, back ribs, rib eye roast, shoulder clod, chuck roast, tenderloin, sirloin and coulotte. Also great for vegetables that take time to cook including corn (in the husk) and potatoes.