Mama Talks About Cooking Beef

Cooking beef that's not like shoe leather is not hard, you just have to learn how to cook the different cuts in different ways.

There are basically eight cuts of beef.

Where beef cuts come from

If it's tender or tough just depends on how much it used the muscle. So, meat near the shoulder or leg, which is used a lot, is going to be tougher.

Cuts in the center (the rib, plate, and loin) are going to be more tender.

Each cut needs to be cooked differently to get the best flavor and most tenderness.

For grilling, broiling, and pan frying:

Rib Eye Steak
Strip Steak
T-Bone Steak
Flank steaks (cook them quickly and remember to cut them against the grain)

For Stir frying:

Flank Steak
Top Round Steak
Sirloin Steak
These cuts are best cooked quickly, and because the meat is cubed, they'll be more tender.

For roasting:

Top Sirloin
Standing Rib Roasts
Top Rump Roast

For a pot roast, braising (slow cooking) or pressure cooking:

Chuck Roast
Rump Roast
Chuck is best because it has the most flavor and is also the most tender.

For ground beef, use chuck, again because it has the most flavor.

How you cut meat also will determine whether or not it's tender. Flank and shoulder steaks (London Broil) have a long grain. These steaks must be cut against the grain. If you do, they will be oh so tender. If you don't...well, that's where the shoe leather comes in.

One more very important thing to remember no matter what the cut of beef, you MUST let it rest at least 5-10 minutes before cutting it to let the juices redistribute throughout the meat, if you don't, all of your juice will run out when you cut into it and you'll have one dry piece of meat.

Try these great beef recipes:

Chicken Fried Steak Recipe

Mama's Roast Beef Recipe

Mama's Meatloaf

Sloppy Joes


Corn Dogs

Chili Dogs



Lasagna Stuffed Peppers

Bacon Cheeseburger Dogs

Hamburger Stroganoff

Pot Roast

Return to The Top of Cooking Beef

Return to Mama's Southern Cooking Homepage

New! Comments

Have your say about what you just read! Leave me a comment in the box below.
Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.
Print Friendly and PDF

Chosen as one of the 50 Best Southern Food Blogs by

Culinary Arts College Best Blog

If you like my website, you're gonna love my new ecookbook Tried and True Recipes from Mama's Kitchen.

Now you can make your favorite restaurant recipes at home!