How do you know how to cook certain cuts of meat?

Question

I try to be brave & try something new, or get something on sale. Today its a boneless bottom round roast. Do I cook that for HOURS or to med-rare?

Answer 1

If you're being brave and experimenting (good for you!) why don't you ask the butcher's advice on how to cook new cuts? My guess is that they'd like the chance to explain and maybe show off their skills. That would be your best long-term strategy and you could find some great tasty economical cuts that way.

Answer 2

I cooked my first bottom round (rump roast) just a couple of weeks ago. I would definitely say medium rare! I thought it was very tender. Cook it on a rack with no moisture, season it before cooking and if you have one, insert a cooking thermometer so you don't mess it up. If you cook it too long, the muscle fibers will shrink causing it to toughen up considerably. I cooked mine to 130 degrees F and then let it rest on the counter for 10 minutes before carving.

Answer 3

If I buy a Prime cut of Steak, I cook it rare. If I buy brisket or a flavorful, but tough cut of meat, I put it in a pot and boil it and it be will tender and full of flavor. The other grades in between might need a little vinegar or marinade before they go on the grill.
The grades go from prime, choice, select to "utility dog food", with aging adding to the tenderness and enzime breakdown. The best grades can be eaten raw or warm and the lower grades need some time in the pot.

Answer 4

depends on how you like it cooked as long as the temp reaches the following depending on how you want it done.
Medium Rare
145
Medium
160
Well Done
170

Answer 5

Meduim rare but also, sautay garlic, peppers , spices , herbs or urbs or whatever!!, then some lemon juice some mushrooms ,salt n pepper! to go with it and a salad!