Question: Which cuts are cooked with moist heat?
About the article "Steak", section "Beefsteak".

Candidate passages:
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.
Moist heat cooking methods include braising, pot roasting, stewing and sous vide.
These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking.
Stewing simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavourings.
This technique may be used as part of pressure cooking.
Braising cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored).
Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned before the oven step.
Sous Vide Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unknown—at an accurately determined temperature much lower than normally used for other types of cooking.
The intention is to maintain the integrity of ingredients and achieve very precise control of cooking.
Although water is used in the method, only moisture in or added to the food bags is in contact with the food.
Meat has usually been cooked in water which is just simmering, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract.
Since thermostatic temperature control became available, cooking at temperatures well below boiling, (sous-vide) to (slow cooking), for prolonged periods has become possible; this is just hot enough to convert the tough collagen in connective tissue into gelatin through hydrolysis, with minimal toughening.
With the adequate combination of temperature and cooking time, pathogens, such as bacteria will be killed, and Pasteurization can be achieved.
Because browning (Maillard reactions) can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning.
Meat will often undergo searing in a very hot pan, grilling or browning with a torch before moist cooking (though sometimes after).
Thermostatically controlled methods, such as sous-vide, can also prevent overcooking by bringing the meat to the exact degree of doneness desired, and holding it at that temperature indefinitely.
The combination of precise temperature control and long cooking duration makes it possible to be assured that Pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques.
(Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.
)Beef can be cooked quickly at the table through several techniques.
In hot pot cooking, such as shabu-shabu, very thinly sliced meat is cooked by the diners at the table by immersing it in a heated pot of water or stock with vegetables.
In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table.
Both techniques typically feature accompanying flavorful sauces to complement the meat. 
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. 
Poaching is a type of moist heat cooking technique that involves having an item cooked by submerging it in liquid, such as water, milk, stock or wine.
Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about ).
This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods.
It is often considered as a healthy method of cooking because it does not use fat to cook or flavor the food.
However, poaching can lead to the trival production of mutagenic agents, the effects of which are not fully understood.
One of the most well-known dishes made with the use of poaching is Eggs Benedict.__TOC__