[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-571310-105":53,"doc-detail-571310-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","beef-cuts-beef-cuts-cooking-guide","Beef Cuts - Beef cuts cooking guide","","Beef Cuts provides a structured overview of multiple cuts of beef and how they are commonly prepared. Each cut entry includes common names plus guidance on origin within the animal, typical descriptions, and recommended cooking methods. Featured items cover ribs (back ribs), roasts and steaks (ball tip roast, ball tip steak), stew beef, kabob beef, and round roasts/steaks (bottom round variants), ending with brisket. The document focuses on practical preparation directions such as braising, grilling, roasting, broiling, and marinating.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/beef-cuts-beef-cuts-cooking-guide/571310/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/beef-cuts-beef-cuts-cooking-guide/571310.png","ImageObject",442,249,{"name":88,"@type":89},"Well Done","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-25","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",6,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What are the recommended cooking methods for back ribs?","Question",{"text":109,"@type":110},"Back ribs are commonly prepared using braising or grilling, depending on the desired result.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What makes ball tip roast and ball tip steak different in preparation?",{"text":114,"@type":110},"Ball tip roast is an economical roast suited to braising or roasting, while ball tip steak is a grilling-focused steak that benefits from marinating.",{"name":116,"@type":107,"acceptedAnswer":117},"From where is beef for stew typically cut, and how is it cooked?",{"text":118,"@type":110},"Stew beef is typically cut from the round and is most often prepared by braising.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},571310,1792087004,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":136,"language":137,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":61,"update_tm":141,"read_time":142},5909892210082,"https://ap-avatar.wpscdn.com/avatar/56001069da27c9f41e8?x-image-process=image/resize,m_fixed,w_180,h_180&k=1789614185077863061","Beef Cuts  \nInformation taken from  \n[http://www.certifiedangusbeef.com/cuts/](http://www.certifiedangusbeef.com/cuts/)  \nBack Ribs  \n• Common Names:  \n• Beef Ribs  \n• Ribs  \n• Description:  \nCome from the sixth to twelfth ribs and are sold in 3, 4 or 7-rib slabs . Braise before grilling.  \n• Cooking Methods:  \n•  Braising  \n•  Grilling  \nBall Tip Roast  \n• Common Names:  \n• Ball Tip Roast  \n• Ball Tip Steaks  \n• Description:  \nA very economical roast with an average size of three pounds. Comes from the bottom sirloin. Versatile cut with great flavor.  \n• Cooking Methods:  \n•  Braising  \n•  Roasting  \nBall Tip Steak  \n• Common Names:  \n• Ball Tip Steak  \n• Description:  \nA very economical steak that is great for grilling. This is a regional cut that is very popular in Michigan . Marinate before grilling.  \n• Cooking Methods:  \n•  Braising  \n•  Marinate before Grilling  \nBeef for Stew  \n• Common Names:  \n• Stew Beef  \n• Description: Typically cut from the round. May come from any cut except the shank or top round.  \n• Cooking Methods:  \n•  Braising  \nBeef Kabob  \n• Common Names:  \n• Beef for Kabobs  \n• Description: Commonly cut from the sirloin, but can come from any tender cut.  \n• Cooking Methods:  \n•  Broiling  \n•  Grilling  \n•  Marinate before Grilling  \nBottom Round London Broil  \n• Common Names:  \n• Bottom Round Roast  \n• London Broil  \n• Description:  \nSimilar to the top round, but often more tender. An economical cut; thickness varies .  \n• Cooking Methods:  \n•  Marinate before Grilling  \nBottom Round Roast  \n• Common Names:  \n• Bottom Round Roast  \n• Description: An economical and flavorful cut that is perfect for autumn and winter comfort food dishes. A great dollar stretcher. Perfect for slow cooker method.  \n• Cooking Methods:  \n•  Braising  \nBottom Round Steak  \n• Common Names:  \n• Bottom Round Steak  \n• Swiss Steak  \n• Description:  \nSimilar to the top round, but more economical because this cut is less tender. A great cut for slow cookersand braising.  \n• Cooking Methods:  \n•  Braising  \n•  Marinate before Grilling  \nBrisket  \n• Common Names:  \n• Beef Brisket  \n• Description:  \nRich, beefy flavor; typically sold boneless; available both fresh and corned. A less-tender cut, it becomes tender and delicious with long, slow cooking.  \n• Cooking Methods:  \n•  Braising","cbCaipvZYyLn61vM","https://ap.wps.com/l/cbCaipvZYyLn61vM","pdf",598426,71,"English","# Beef Cuts\n## Back Ribs\n## Ball Tip Roast and Ball Tip Steak\n## Beef for Stew\n## Beef Kabob\n## Bottom Round London Broil and Bottom Round Roast\n## Bottom Round Steak\n## Brisket","[{\"question\":\"What are the recommended cooking methods for back ribs?\",\"answer\":\"Back ribs are commonly prepared using braising or grilling, depending on the desired result.\"},{\"question\":\"What makes ball tip roast and ball tip steak different in preparation?\",\"answer\":\"Ball tip roast is an economical roast suited to braising or roasting, while ball tip steak is a grilling-focused steak that benefits from marinating.\"},{\"question\":\"From where is beef for stew typically cut, and how is it cooked?\",\"answer\":\"Stew beef is typically cut from the round and is most often prepared by braising.\"}]","Beef Cuts - Beef cuts cooking guide | PDF",1791911769,25]