Roasting beef low and slow makes even the toughest cut of beef tender and juicy.

Hamburgers made on the stove can taste just as good as, if not better than, hamburgers cooked on a grill. When frying up a burger that is anything less than well-done, your main concern is safety. Bacteria occurs naturally in meat products. Buy the freshest possible ground beef and store it below 40 degrees Fahrenheit.

Shoulder steak is a boneless cut that's taken from the shoulder or arm portion of a side of beef. Because it has very little fat, shoulder steak requires a moist cooking method, such as braising, to tenderize the meat. Oven-braising a shoulder steak is a simple process that produces fork-tender results.

When cooking hamburgers, the juices in the ground beef expand, causing the top of the burger to become domed.

A tuna steak is a thick cut of fish suitable for grilling or baking. Tuna’s naturally oily texture makes it an ideal choice for cooking over an outdoor barbecue, because the fish retains its texture and juiciness when grilled. Bake tuna in the oven on its own, or brush it with a marinade.

There are many health benefits to selecting an eye of round cut of steak. The Mayo Clinic says the eye of round is one of the leanest available cuts of beef, meaning it is low in fat and calories.

Frozen tuna, providing it was frozen at sea, is often better than fresh tuna steaks, which can be 7 to 10 days old when you buy it at the store. Tuna is a large oily fish with a strong flavor and meaty flesh, well-suited to being served as a thick steak.

Lamb meat is much more tender than beef or pork, and when the lamb is ground into a burger, you can put a whole new twist on the traditional burger process. Lamb meat gives a different flavor that you can mix with toppings you do not normally use on a burger.

If you've bought more steaks than you can possibly eat, it's safe to marinate the lot of them and then freeze anything you won't prepare immediately. Proper food handling is imperative, especially when dealing with meats and other perishables.

A warm, roasted chicken makes a satisfying and hearty meal. If your oven is out of commission, you can make roast chicken on your stovetop. Use minimal fats to prepare the bird and you'll cut back on the amount of fat and calories in this high-protein dish.

A single prime-rib steak – or rib steak -- is a bone-in cut from a standing prime-rib roast. Remove the bone and you’ll have a rib-eye steak. Rib steaks are tender cuts of beef, full of fat and flavor, low in connective tissue, which makes lesser cuts of beef tough.

Brisket -- a cut of beef that comes from the lower chest or breast of a cow -- is a tough cut of meat because of the high number of connective tissues in this part of the animal. Cooking brisket for an extended period of time loosens these tissues, creating a tender dish. But that's only half the story.