Different cuts respond to different cooking methods
These cut selections are best for these methods of cooking.
PAN SEARING, AND SAUTÉING
BRAISING AND STEWING
Tougher cuts cooked at a low temperature for an extended period. The internal temperature for shreddable meat should be around 200° and slightly less for slicing. Keep in mind that you can still over braise these cuts.
Two roasting methods: Fast and High or Slow and Low
Fast and High Roasting - is for small, narrow cuts cooked at a higher temperature of 400° to 425°
Slow and Low Roasting - is for cuts that are larger or tougher cooked at a low temperature of 300° to 325°