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[quote=Anonymous]The cuts of meat with more marbled fat are better for lower heat, longer cooking techniques like slow roast, slow cooker, stewing, etc.  The cuts of meat with less marbling are best when a seared crust is formed on the outside to help retain moisture.

I found that the following chart provides some helpful information:   [url]http://rickbakas.com/wp-content/uploads/2011/01/retail_beef_cuts1.jpg[/url]

For BSCB:
- make medallions, brown in butter, add chiffonade (chopped) basil, a dash of salt.  Take off the heat and squeeze s little lemon juice over the meat.  Leave the lemon half on the serving plate for people to add more lemon if they choose

- Oven "fried" chicken:  I take chicken breasts and slice them to about 3/4" thickness, then coat with flour, egg then whole wheat cracker crumbs.  I put a wire rack in a baking sheet, put the chicken on the rack, then spray olive oil on both sides.  Bake at 375 for about 20 minutes per side (you can add a little more olive oil spray when you turn them).   For the spray, I have an olive oil mister.  If you don't, you can buy olive oil cooking spray.  Don't put too much oil on.

- sliced the chicken into thin bite-size pieces.  Stir fry with onion, garlic, and your choice of vegetables.  Add a little bit of teriyaki sauce (alternatively, I add a little soy sauce, a little sesame oil and a couple tablespoons of hoisin or oyster sauce).  If you want the sauce a little thicker, take a teaspoon of cornstarch, add about a tablespoon of water and stir until the cornstarch dissolves into a cloudy mixture (called a slurry), add to the hot skillet/wok and stir in quickly and it will thicken the sauce.

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