Question: Are tender cuts from the chuck or round are cooked with moist heat?
About the article "Steak", section "Beefsteak".

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A beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers.
Beefsteaks are usually grilled, pan-fried, or broiled.
The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole.
Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("cf."
cube steak). 
The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole.
Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("e.g."
cube steak).
Steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done.
Beef, unlike certain other meats, does not need to be cooked through.
Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, and thus, very rare steak (seared on the outside and raw within) is generally accepted as safe.
A round steak is a beef steak from the "round", the rear leg of the cow.
The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
This is a lean cut and it is moderately tough.
Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling.
Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture.
The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina.
This specific cut does not tend to be found elsewhere, however. 
Shallow Poaching.
This moist-heat cooking method uses a sautoir or other shallow cooking vessel, heat is transferred by conduction from the pan, to the liquid, to the food.
Shallow Poaching is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, poultry or fish.
This preparation involves smearing the inside of the pan with whole butter and adding aromatics into the pan.
The items to be cooked are then placed on top of the aromatics presentation side up.
Cold poaching liquid is then poured in until the product is partially submerged then heated.
The liquid should never be allowed to boil but kept as close to boiling as possible. 
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.
), meat, especially tougher meats suitable for slow-cooking, such as beef.
Poultry, sausages, and seafood are also used.
While water can be used as the stew-cooking liquid, wine, stock, and beer are also common.
Seasoning and flavourings may also be added.
Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method.
This makes it popular in low-cost cooking.
Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or "beurre manié", a dough consisting of equal parts of butter and flour.
Thickeners like cornstarch or arrowroot may also be used.
Stews are similar to soups, and in some cases there may not be a clear distinction between the two.
Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat.
While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.