If you’ve ever opened your freezer, pulled out a package of beef, and thought, “Okay… now what?” — you’re not alone. Different cuts of beef shine with different cooking methods, and knowing which is which can turn a good meal into a great one. Whether you’re a first-time home cook or just looking to sharpen your skills, here’s your guide to cooking every cut the right way.

Grilling: Perfect for Steaks & Quick-Cooking Cuts

When you think of beef, you probably think grilled. High heat and a little smoke bring out bold flavors in cuts that are naturally tender.

Best cuts to grill:

• Ribeye

• New York strip

• T-bone

• Sirloin

Pro tip: Bring steaks to room temperature before grilling, season simply with salt and pepper, and let them rest for 5 minutes after cooking. That’s the secret to juicy, flavorful steak.

Roasting: Big Flavor for Big Cuts

Roasting is all about the oven doing the work. Low, steady heat turns large cuts into tender centerpieces—perfect for family dinners or holidays.

Best cuts to roast:

• Prime rib

• Chuck roast

• Brisket (low & slow in the oven)

Pro tip: Use a meat thermometer. Pull roasts from the oven a few degrees before your target temperature—they’ll keep cooking as they rest.

Slow Cooking: Turning Tough into Tender

Have a cut that feels tough or intimidating? Slow cooking is your best friend. Low heat over a long time breaks down connective tissue, giving you melt-in-your-mouth results.

Best cuts to slow cook:

• Chuck roast

• Short ribs

• Shank

• Brisket

Pro tip: Browning your beef before adding it to the slow cooker builds flavor. Toss in onions, garlic, and a splash of broth or wine, and let time do the rest.

Sous Vide: Precision Cooking Made Simple

Sous vide may sound fancy, but it’s just cooking beef in a sealed bag in a warm water bath until it’s perfectly done—every single time. Finish with a quick sear for that crave-worthy crust.

Best cuts for sous vide:

• Tenderloin (filet mignon)

• Flank steak

• Skirt steak

• Any steak you want perfectly cooked edge to edge

Pro tip: If you like experimenting, sous vide is unbeatable for consistency. Set the temp, walk away, and come back to beef that’s cooked exactly the way you like it.

Cook with Confidence, Every Time

From sizzling steaks on the grill to fork-tender roasts in the oven, each cut of beef has its own sweet spot. Learning which method works best not only saves you from trial-and-error frustration, it makes every meal more satisfying.

At Sweat Cattle, we believe great beef deserves great cooking. With the right method, every cut—no matter how big, small, or tough—has the power to shine.