The Cook's Thesaurus names beef loin, especially filet mignon, as the tenderest cut of beef but not necessarily the most flavorful. Cooking beef in foil adds flavor while preserving the natural texture of the meat. Foil contains the beefy, rich juices to make serving and cleanup a breeze.

Delmonico steak originated in the 19th century at Delmonico's Restaurant in Manhattan. Although the name is used for several different cuts of beef, Delmonico steak is often a ribeye. It is tender and more marbled than other steaks, sold boneless or bone-in.

Turning tough cuts of beef into fork-tender meals is possible when you employ the right technique. Celebrity chef Jamie Oliver describes beef taken from the cow's shin to be the toughest, followed by the brisket and eye, or bottom round.

Petite sirloin offers incredible tender juiciness for the price, making it one of the best deals in sirloin steaks. While grilling brings a lovely charred grace note to any cut of meat, cooking petite sirloin indoors also offers a crisp, well-browned outside and an inside cooked just the way you like it.

A hunk of muscle from the heavily exercised shoulder of the beef, the chuck may not be the tenderest roast, but it is definitely one of the most flavorful. Simmering the meat gently in the Crock-Pot breaks down the tough fibers and creates a succulent roast you can cut with a fork.

Roast beef can be a scary proposition if you're not practiced with the preparation. It's a somewhat intimidating cut and dish, and when it goes wrong, the dried-out, tough, chewy, discolored results aren't a big hit.

Thick-cut, bone-in pork chops turn out juicer than thin-cut, boneless pork chops, which are easy to dry out by overcooking. When you cook pork chops, there is no need to buy huge, 10- or 12-oz chops. A 3-oz pork chop is an ideal serving size, with 197 calories and 9 g of fat.

A semi-boneless ham gives you the best of both worlds: the shank bone is removed for ease of carving, but the leg bone remains to give the ham more flavor. Nutritionally speaking, a 3 oz. serving of cooked ham contains roughly 140 calories, 10 g of fat and almost 800 mg of sodium.

The naturally tender New York strip steak becomes even more succulent when cooked quickly over dry heat. Cooking over high heat produces a nice crust while keeping the interior tender. The seared outside helps keep moisture and flavor in.

Sausage patties can be made from many types of meat, including pork, beef, chicken or turkey. They consist of ground meat - often a variety with a high fat content - that is mixed with seasonings and formed into patties.

Sirloin steak is a prime cut of beef from the rear quarter of the steer, and tends to be leaner than most other prime cuts. Sirloin is not as expensive as the choicer cuts of beef, but it is just and tender and juicy when prepared in the correct manner.

Black and bleu steak, a staple menu item at most steakhouses and chophouses across the country, gets its name from the blackened seasonings used to season the steak and a topping of rich bleu cheese.