Choosing an appropriate cut of meat.
Tender cuts of meat are muscles that the animal uses infrequently. The rib and loin sections are the least exercised and therefore will be the most tender. Among these tender cuts is Tenderloin Steak (aka ‘Filet Mignon’), Rib Steak, Rib Eye steak, Porterhouse steak, T-bone steak, New York Steak, Flank Steak, Top Sirloin Steak and Skirt Steak (listed in order of tenderness – most tender being the tenderloin).
Dry cooking methods (without liquid), such as roasting, broiling, pan-broiling or pan-frying, are generally used for tender meat cuts. Variations of dry methods include grilling and stir-frying.
Less-tender cuts of meat are muscles that are used frequently, and they are more flavorful as a result. The shoulder (or chuck), rump, round and legs are the most exercised and therefore will be the least tender, yet most flavorful. Among these less tender cuts are short ribs, pot roasts (chuck or rump) and round roasts and steaks.
Moist heat methods (with steam or liquid), such as braising or cooking in liquid, are most often used for less tender cuts.