Question: How do you cook the more tender cuts?
About the article "Steak", section "Beefsteak".

Candidate passages:
Beef is first divided into primal cuts, pieces of meat initially separated from the carcass during butchering.
These are basic sections from which steaks and other subdivisions are cut.
The term "primal cut" is quite different from "prime cut", used to characterise cuts considered to be of higher quality.
Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from "hoof and horn" increases.
Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. 
Cook had written four articles for "The Nation" by the time then editor Carey McWilliams asked Cook to write an article about the perjury case of Alger Hiss.
Cook did not want to do the article, thinking Hiss was "guilty as hell."
After two more requests by McWilliams for Cook to do the article, McWilliams said, "Look, I have a proposition to make you.
I know how you feel about the case, but I've talked to a lot of people who I trust.
They say if anybody looked hard at the evidence they'd have a different opinion.
You're known as a fact man.
Will you do this for me?
No obligation.
Will you at least look at the facts?"
Cook decided that, as a good journalist, he was obligated to look at the facts and see where they took him.
The September 21, 1957 issue of "The Nation" was dedicated entirely to Cook's investigation of the Hiss case, which was called, "Hiss: New Perspectives on the Strangest Case of our Time."
In the article Cook wrote for "The Nation", he ultimately was of the opinion that Hiss was not guilty of the accusations made by Whittaker Chambers who accused Hiss of being a Soviet spy while working for the State Department.
Cook expanded the article into a book entitled, "The Unfinished Story of Alger Hiss" (Morrow, 1957) and to the end of his life continued to maintain that Hiss had been innocent.
In an interview he gave at the age of 89 Cook observed:"And as a matter of fact, I don't think the book was ever challenged.
If I had made some grievous error, they would have been down on my head right away, but it didn't happen.
That said to me that I was pretty damned accurate.
And everything I saw in the FBI documents in the 1970s just confirmed that I was right. 
 "I'm Losing You All Over Again" (Keith Whitley, Bill Caswell) – 4:10 "Daddy Loved Trains" (Whitley, Don Cook) – 3:01 "Tell Me Something I Don't Know" (Whitley, Cook, Gary Nicholson) – 3:02 "Blind and Afraid of the Dark" (Whitley, Max D. Barnes) – 3:58 "Buck" (Whitley) – 3:01 "Light at the End of the Tunnel" (Whitley, Cook) – 3:08 "I'm Not That Easy to Forget" (Whitley, Cook, Curly Putman) – 2:54 "Just How Bad Do You Wanna Feel Good" (Whitley, Caswell) – 2:56 "Leave Well Enough Alone" (Whitley, Caswell) – 3:44 "Wherever You Are Tonight" (Whitley, Cook, Nicholson) – 3:19  
  "Finale: Bereshith Overture" (Stipech/Taylor/Cook)  "Lady Goodbye" (Taylor/Chamberlain/Cook)  "The Whistler" (Taylor/Chamberlain/Cook)  "He's Gonna Do A Number On You" (Cook)  "Better" (Taylor/Chamberlain/Cook)  "Sail Me Away" (Taylor/Chamberlain)  "Posse In The Sky" (Taylor)  
Harriott became the resident chef on "Good Morning with Anne and Nick" and later the main presenter of "Can't Cook, Won't Cook" and "Ready, Steady, Cook", both shows involving members of the public.
He has presented more straightforward how-to-cook programmes such as "Ainsley's Barbecue Bible", "Ainsley's Meals in Minutes", "Ainsley's Big Cook Out" and "Ainsley's Gourmet Express.
"In 2000, Harriott made his debut on US television with The Ainsley Harriott Show, syndicated by Buena Vista Television, which ran for more than 100 episodes.
Following this he went on to host "Ready.. Set... Cook!
", the US version of "Ready Steady Cook".
Harriott played the part of a GELF chief in the sci-fi comedy series "Red Dwarf" in 1993.
In 1998, for the show's 10th anniversary, Harriott presented a special edition of "Can't Cook, Won't Cook" called "Can't Smeg, Won't Smeg" with the cast of the show cooking a meal while remaining in character.
In September 2008, Harriott took part in the genealogy documentary series "Who Do You Think You Are?
", and discovered facts about his family history.
Ainsley was guest chef on "Something for the Weekend" on 10 May 2009 and 21 February 2010 alongside guests JLS In February 2010, Harriott joined the morning show "GMTV with Lorraine" featuring cookery recipes.
Harriott has performed voiceovers for television adverts including Covonia cough medicine, and has appeared on Fairy Liquid television adverts.
Ainsley Harriott also appeared in the final My Family Christmas special in 2010 "Mary Christmas".