Beef Cuts

Braise

Choose a specific cut of beef for a detailed description.

Back Ribs

Back Ribs

Top Round Roast

Top Round Roast

Beef for Stew

Beef for Stew

Chuck Roast

Chuck Roast

Brisket

Brisket

Brisket Flat

Brisket Flat

Chuck Short Ribs

Chuck Short Ribs

Shoulder Clod Roast

Shoulder Clod Roast

Sirloin Tip Roast

Sirloin Tip Roast

Country-style Chuck Ribs

Country-style Chuck Ribs

Brisket Point

Brisket Point

Bottom Round Steak

Bottom Round Steak

Mock Tender Steak

Mock Tender Steak

Chuck Flap

Chuck Flap

Chuck Arm Roast

Chuck Arm Roast

Chuck Eye Roast

Chuck Eye Roast

Rump Roast

Rump Roast

Short Ribs

Short Ribs

English Roast

English Roast

Mock Tender Roast

Mock Tender Roast

Shank Cross-cut

Shank Cross-cut

Sierra Steak

Sierra Steak

Bottom Round Roast

Bottom Round Roast

Braising Tips

A simple, "low and slow" process using moist heat where beef cooks in liquid in a covered pot
Use a heavy, cast iron or enamel-coated Dutch oven for best results
Ideal for economical, less tender beef cuts
Beef cooks for a long time, but prep is quick and easy

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