One of the problems that many home cooks face is figuring out how to best cook different cuts of meat. The problem is that there are different cuts that can’t all be cooked the same way.

Choosing the right cut for the right cooking method can help every home cook make better meat dishes. Each cut has unique characteristics, such as fat content and muscle structure, which make them better suited to certain cooking techniques and oven temperatures. In this article, we will go over several of the most popular cuts of beef and the best ways to cook them.

Pan searing

Pan searing is a cooking technique where the surface of the beef is cooked at high temperature until a caramelized crust forms. When you think of the perfect steak, you are likely thinking of a nice crust on the outside and ruby red medium rare meat on the inside.

For this cooking style, you need to use cuts of meat that are tender and don’t need the heat of the pan to make it so. Cuts like sirloin, ribeye, and tenderloin are all ideal for this quick cooking method because they won’t get tough when cooked this way.

When you pick the right cut, you can whip up a pan seared wagyu & red wine sauce in a matter of minutes. Tucking into it will be a delight as it is tender and tasty from the quick cooking method.


Braising is a technique in which you use low heat and liquid to slowly cook a tough piece of meat. Just as you wouldn’t quickly cook a brisket by pan searing it, you wouldn’t want to braise a NY strip steak.

Instead, if you pick a cut with a lot of fat, connective tissue, and collagen, the slow cooking of braising will help to break the meat down. The result is a piece of meat that is falling apart with a luscious and decadent broth left over.

Chuck roast, short ribs, or shank are all cuts that benefit from braising. The key is to sear them first over high heat, then turn the heat down and add a liquid like wine or stock and let it cook for hours over a low flame.


Barbecuing is a cooking technique similar to braising in that it involves cooking beef slowly over low heat. The biggest difference is that it isn’t cooked in a pot with liquid. It is cooked over indirect heat so the low heat will break down the fibers of the meat and leave it tender and juicy.

One of the keys to successful barbecuing is maintaining a consistent temperature. You’re aiming for a low and slow cook, so try to keep the temperature of your grill around 225°F to 250°F.

The cuts to use for barbecue are things like pork shoulder for pulled pork, short ribs, or brisket. Anything that will break down over time and stay juicy after hours on the grill.