Happily, some of that connective tissue — the kind called collagen — dissolves when subjected to heat. Tough cuts with lots of connective tissue — like pork shoulders or beef chuck roasts — do best, therefore, with low, slow cooking methods, like braising or slow roasting.

Would it be better to use the chuck for grilling or stewing? Explain your answer. Chuck is better for stewing rather than grilling. A chuck eye steak is tender enough to grill.

Dry Heat- Dry heat methods of cooking are suitable for tender cuts of meat or less tender cuts which have been marinated. Dry heat methods include roasting, oven broiling, grilling, pan-broiling, panfrying and stir—frying. Roasting—this method of cooking is recommended for larger cuts of beef, veal, pork and lamb.

Cooking makes all the myofibrils tougher, but reduces the strength of connective tissue. Thus, the overall effect is – the longer the cooking, the more tender the meat.

This is why cuts like shoulders and legs have more connective tissue than cuts like ribs and back portions. Shoulders and legs tend to experience higher activity levels than the back and rib areas of an animal.

Connective tissue won’t start breaking down until it’s reached 140°F and even then won’t fully break down until it’s peaked at 200°F. If you’re looking for a moist and tender piece of BBQ, you’re going to have to go way past USDA recommended temps to get to ready.

So you should roast at as low a temperature as you have the time for, and make sure that the internal temperature of the meat never gets above 60°C (140°F). Then it will be perfect every time. This means that you can actually get the best red meat by cooking it at a little below 60°C (140°F) for many hours.

At 120°F (48.9°C) meat slowly begins to tenderize as the protein myosin begins to coagulate and the connective tissue in the meat begins to break down. This also causes the meat to firm up as the protein contracts. As the temperature increases so does the speed of tenderization.

We’re looking to hit an internal temperature of around 230°F (110°C) and continue cooking for a few hours until meat is tender enough to fall apart when a fork is inserted (about 2-3 hours depending on size of chuck and type of smoker).

Chuck Roast is a large primal cut located on the front upper shoulder of the cow. Both cuts are optimal for low and slow cooking methods like smoking, roasting and braising. Chuck Roast is referred to as “poor man’s brisket” because it’s a cheaper cut of beef that can be prepared the same way.

All Cuts of Meat Can Become More Tender in a Pressure Cooker This is where a pressure cooker really starts to shine. Because of the high-pressure environment created inside the cooker, meat (like everything else you may want to throw into your pressure cooker) can cook extremely quickly relative to other methods.

7 Best Cuts of Beef to Smoke

• Beef Brisket. If you’re looking for top-tier meat cuts, then the beef brisket is what you’re looking for.
• Beef Ribs / Short Ribs. If you’re new to smoking/grilling beef, an excellent cut to start with are the ribs.
• Chuck Roast.
• Top Sirloin Steak.
• Flank Steak.
• Tri-Tip.
• Top Round.

MM: The most difficult — and everyone is taught this, whether they’re competitive cooks, barbecue enthusiasts, or the novice getting started in their backyard — is beef brisket. That’s probably the hardest one to get done properly.

The Best Cut of Beef for Smoked Beef Roast It’s lean, flavorful, and the leftovers can be used for sandwiches. You can also use Top Round, Chuck Roast, or Bottom Round as well. Or if you can afford it, try a Prime Rib Roast. Just skip the injection as that cut has plenty of intramuscular fat to keep it juicy.

The best meats to smoke as a beginner

• Boston Butt (Pulled Pork) If you’re new to meat smoking, this is what we recommend starting with first.
• Whole Chicken.
• Beef Brisket.
• Pork Ribs.
• Lamb Shank.
• Beef Cheeks.
• Tomahawk Steak.
• We’re all about low and slow.

8 Cheap Beef Cuts So Good You’ll Swear Off Ribeye

• Chuck Steak. This cut of beef is known as the 7-bone steak because, well, it has a lot of bones.
• Flat Iron. Also in the shoulder, you’ll find a fine steak that sits on the cow’s shoulder bladers.
• Chuck-Eye Steak.
• Petite Tender.
• Tri-Tip Sirloin Steak.
• Beef Shank.
• Denver Steaks.

Wagyu beef from Japan is the most prized beef in the world. High-grade wagyu can cost up to $200 per pound. The rarest steak in the world, olive wagyu, can cost anywhere from $120 to over $300 for a steak.