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.

Preheat your grill 15 to 25 minutes before you begin grilling to make sure it reaches the right temperature.

The best way to know if your meat is fully cooked is to check the internal temperature with an instant-read thermometer.

For great flavors in your stew, simmer all ingredients on low for up to two hours.