Cut right, cook right, eat right.

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If it's
cut right . . .
and
cooked right . . .
it will
eat right.

Cut right -

Stir-fry strips must be cut 1/4-inch thick or less in order to cook quickly and be tender.

Steaks for pan-frying or pan-broiling should be 1/2-inch thick to cook the inside without the outside being tough and dry.

Cooked right -

Tender cuts of meat can be cooked by dry-heat cooking methods, while less tender cuts need moist heat to make them tender.
In-between cuts can be marinated for a more tender result when using dry-heat cooking.
Meat cooked to medium degree of doneness will be the most flavorful and juicy.

Eats right -

Let roasts rest for 10 to 15 minutes before carving to let the juices redistribute themselves throughout the meat.
Carve less tender cuts thinly and across the grain.

You are now enjoying beef at its best!

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