1. Grilling A quick dry-heat method over charcoal, wood or gas flames. Use for more tender cuts. Less tender cuts can be used if marinated. Cuts best suited: Rib-eye steak, top loin steak, T-bone steak, top sirloin steak, tenderloin, top blade steak, Ribs.

2. Roasting A dry-heat cooking method used for cooking bigger cuts of beef. No liquid is added or cover used. Use for more tender cuts. Cuts best suited: rib roast, rib-eye roast, tenderloin, tri-tip roast, sirloin roast and rump roast.

3. Braising A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts. Cuts best suited: Steaks: Chuck Steak, chuck arm steak, blade steak (7-bone steak), round steak, eye of round steak, brisket and round tip steak Roasts: Arm roast, blade roast, shoulder roast, rump roast, short ribs and back ribs

4. Sautéing A quick dry-heat cooking method using a pan with a small amount of oil. No lid is used. Use for thinner cuts. Cuts best suited: Most appropriate for thin, tender cuts such as cube steak, sirloin steak, ribeye steak, top blade steak, round tip steak, top loin steak, tenderloin and eye of round.

5. Stewing A slow moist-heat cooking method using a pot with a tight-fitting lid. The beef should be completely covered in liquid. Use for less tender cuts. Cuts best suited: While technically any cut of beef can be stewed, this method is most appropriate for cooking tougher cuts such as cuts from the chuck or round.

6. Sources http://www.pgabeef.com/cooking_met hods.htm

7. Marinating in acid The process of soaking foods in an acid seasoning before cooking. You can use any cut meat for this method.

8. Enzyme tenderizers This enzyme breaks down muscle in meat. Cuts best suited: tough meat

9. Pounding Pounding will break down muscle tissue, but it is really only good for thin cuts. Cuts best suited: Steak that you want flat..

10. Scoring Making shallow cuts for the tenderizing by marinates, enzymes. Cuts best suited: tough meat.

11. Grinding Grinding will shred all the muscle tissue into tiny bits. This is what makes tough cuts of beef into tender minced beef. Cuts best suited: Beef chuck

12. Sources http://www.cooksinfo.com/meat- tenderization-techniques http://en.wikipedia.org/wiki/Marination