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2. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

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   Ah, the rib! It's located high on the back of the cow that doesn't get much exercise, so it's prized for being particularly juicy and tender. You'll often see cuts of the rib used for a Christmas ...

3. The Absolute Best Way to Cook a Tender, Juicy, Never Ever Dry ...

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   Science & Tech. Shopping. Sports

4. How to Braise Meat So It’s Tender and Juicy - AOL

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   Cook the meat for 1 to 2 minutes until it’s browned and caramelized. Flip it over and repeat the process on the other three sides. Remove the meat from the pan and set aside.

5. Meat tenderness - Wikipedia

   en.wikipedia.org/wiki/Meat_tenderness

   Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1]

6. Pot roast - Wikipedia

   en.wikipedia.org/wiki/Pot_roast

   Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...

7. Beef shank - Wikipedia

   en.wikipedia.org/wiki/Beef_shank

   Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon . As it is very lean, it is widely used to prepare very low-fat ground beef .