The "Beef" on Beef

The “Beef” on Beef!

Have you ever made a dish only to be disappointed not by the taste, but by the texture? I don’t know about you, but I like my steak to be tender, my burgers juicy, and a roast to literally fall apart…here is a tool to help chose the best cut of meat for your meal. 

Cuts of Meat

The general rule of thumb with meats is the less exercise the part of the muscle gets, 
the tenderer it will be.
The MOST tender cuts:
The ribs, loin, and sirloin
*These are best roasted and/or grilled
*Cooking longer = typically makes it less tender
round, chuck, rump, ham, flank, brisket, belly
*For the most part, these are best slow cooked (pot roast, stew, etc) 
if you do grill, say, a flank steak-make sure to marinate it for 6-8 hours.
*Cooking longer= typically makes it more tender
The above cuts can be kept fresh in the refrigerator for 3-5 days
Ground Beef 
For a juicy burger use no less than 85% lean. You may cringe, but some people/restaurants even ADD bacon fat to their burgers to make them juicer! This also goes for meatballs and meatloaf.
Make sure the beef you are buying is fresh, red, and has white fat on it- NOT yellow. 
Use fresh within 2 days of being refrigerated
There’s the “Beef”! 

Love and juicy burgers to you!



  1. Thank you for this! We cooked beef country ribs for the first time yesterday in the crockpot. We wanted them to be done when church was finished, so we cooked them on high. Secretly, I thought they'd be tough and terrible.

    But they were delicious! 🙂 I guess now I know why.

    I'm printing this off and hanging it in my kitchen. 🙂

  2. Sue Smith says:

    Thanks for the post…I always have a hard time picking the right meat!

  3. SellWoWAccount says:

    Great post! It's helpful to anyone who loves to cook beef but doesn't really know which part to choose.

    Sell WoW Account

  4. Jackie Koll says:

    Thanks for this! ALso, learn your store. I have my mom buy all of my roasts for me at her grocery store – they are great and turn out every time. When I buy roasts at my local store, they are tough and terrible. Obviously it has to do with where they get their beef.

  5. Janelle Nehrenz says:

    Jackie- You are SO right about that! We live in a farming area and have a lot of local butchers…they have wonderful meats! I favor organic meats…especially chicken.

  6. Anonymous says:

    Hi Janelle,
    I am a follower of Suzanne's. She sent me here and i am glad. Printed out some of your receipe's i will try. Just being two of us i do not cook that much.{usually it is the same thing, habit} I do like your cheesey bread, and i will try your chicken. We eat lots of salads. Do you have any bean receipe's?? Oatmeal i eat lots of too. I will try the peanut butter. I like your blog, so i will be checking in each day.

  7. Oh dear, I suddenly have a craving for a juicy burger with blue cheese and carmelized onions…LOL!

  8. Janelle Nehrenz says:

    Anonymous-So glad you came by! Hope you enjoy the recipes 🙂 Suzanne…oh Dear does that sound good! I love blue cheese on burgers! (actually I love it on just about anything, lol)

  9. Don and Shelly says:

    Janelle, thanks so much for this info. This is good stuff for us carnivores!! By the way, part 7 is up as of today on our blog if you're interested…!

  10. Thanks so much this is some great info I never knew!

  11. Janelle Nehrenz says:

    Thank you Shelly and Kathryn!!!

  12. This was so helpful!! I really appreciate you posting it!

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