Cooking Tender Beef Cuts

Cook Tender Beef Cuts with Dry Heat Cooking Methods.


  1. Place the roast, fat side up, in a roasting pan.
  2. Do not add liquid and do not use a lid
  3. Season with salt, pepper and garlic, if desired.
  4. Roast at 325F (160C) for approx:
  • 20 Minutes per pound (45 min/kg) for rare meat.
  • 25 Minutes per pound (55 min/kg) for medium meat.
  • 30-35 Minutes per pound (65 min/kg) for well done meat.

Note: Medium tender roasts (especially rump, round and sirloin tip) may be cooked by this method if the oven temperature is reduced to 275F (140C) for approx. 40 min/lb. (90min/kg)


  1. For thin cuts such as tender steaks and ground beef.
  2. Slash the fat edge of steaks to prevent curling.
  3. Cook over medium heat in a small amount of fat.


  1. For tender steak, ground beef.
  2. Slash fat edges of steaks to prevent curling
  3. place meat on cold broiler rack 4-5 inches (10-12cm) below element.
  4. Broil meat on one side, turn and broil on other side for approx 7 minutes per side for medium done steak, 3/4 to 1 inch (2cm) thick.
  5. Salt steaks after broiling.

Additional information