Frying is best for thin, tender cuts of beef cut at 1/2 inch thick or less.

When slow cooking beef, a low temperature for a longer period of time produces extremely tender beef with a rich flavor.

Baking beef provides rich flavor and tender meat, while broiling beef provides a slightly charred taste with a crispy exterior and tender interior.

When roasting beef, reserve the pan drippings after cooking to create a flavorful gravy.

It’s important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.