Beef Basics

• Filet, strip and sirloin are all cuts of meat. A typical beef carcass has two filets, also called tenderloins, weighing from 5 to 7 pounds each. It's a tender cut that doesn't have much fat, which is why you sometimes see it wrapped in bacon. Porterhouse steak is actually two different cuts of meat. The tenderloin or filet is on one side of the bone and the strip steak is on the other side. The strip steak is also sold as a New York steak or a New York strip steak. All three of these steaks are best for grilling, pan sautéing or broiling. They do not need slow cooking. The sirloin steak is less tender than filet or strip but still works well cooked quickly. It's just a bit chewier.

Pork Pointers

• Unlike the beef sirloin, a pork sirloin requires slow cooking to become tender. It's located toward the back end of the pig and is rather boney. The tenderloin of the pig is sometimes referred to as a filet. Pork strips are cut from any part of the pig. Pork has both tenderloin and a loin, which are tender and don't require long slow cooking. A rule of thumb is the farther away from either end of the pig and the closer to the middle, the more tender the meat and the more expensive.

Chicken Strips

• The chicken breasts packaged in the grocery store are actually half breasts. When the meat is removed from the bone, it comes apart into two pieces. The first is flat and is about as wide as it is broad. It's sometimes cut into strips. There is also a narrow part to the breast that has a tendon running through it. This part is called a chicken tender -- not be confused with the fried chicken tenders. The tender is sometimes called a chicken strip. Both are tender white meat and cook quickly. Long cooking results in the meat becoming stringy. There is no sirloin in chicken.

Tips and Tricks

• Whether it's chicken, beef or pork, tender cuts don't require long cooking periods while tougher cuts need that time to break down the connective tissues. Cook chicken to an internal temperature of 165 degrees Fahrenheit. Beef steaks and roasts should reach 145 F after a 3-minute rest outside the oven. Pork's internal temperature should be 145 F after the 3-minute rest as well. Always cook ground meat to 160 F for beef and pork. Ground chicken should reach 165 F as advised by FoodSafety.gov.