Cooking 2 Cooking Methods

Grill. Braise. Roast. Sauté. That’s It!

When it comes to cooking meat, it doesn’t have to be complicated. In fact, if you master just four cooking methods—grill, braise, roast, and sauté—you’ll be ready to handle any cut of beef SMR Cattle can throw at you. This means cooking everything you get in one of our bulk shares is not just doable; it’s easy. The best part? You’ll barely need to plan ahead, aside from moving a few cuts at a time from the freezer to the fridge.

The Secret? It’s All About the Cut.

Understanding where a cut comes from on the animal makes all the difference. Harder-working muscles, like those from the shoulder or legs, are best cooked low and slow, which makes them perfect for braising or roasting. Think of cuts like brisket, chuck, or shank. These cuts break down beautifully over time, resulting in tender, flavorful dishes that are worth the wait.

On the flip side, less-used muscles, such as the tenderloin, are naturally more tender and cook quickly, making them ideal for grilling or sautéing. Cuts like ribeye, sirloin, and even New York strip can be transformed into a mouthwatering meal in a matter of minutes with a hot grill or a sizzling pan.

Make It a Meal in Minutes

Once you’ve nailed the cooking method, turning any cut into a delicious meal is as simple as adding your favorite sauce, vegetable, or starch. For instance, a grilled steak pairs perfectly with a fresh salad or roasted potatoes. A braised short rib can be the centerpiece of a hearty winter stew. The possibilities are endless when you have quality meat and a few reliable techniques in your culinary toolkit.

Ready to start cooking like a pro? Head over to SMR Cattle to start your bulk order today. With our premium meat and your new skills, dinner is about to get a whole lot easier—and tastier. And remember, if you have any questions, we’re here to help! Just ask us anything you need to know about our cuts, cooking methods, or anything else on your mind.