Not every cut of meat is ideal for braising and slow cooking. Tender, lean cuts like a beef tenderloin or eye of round can overcook and dry out since they do not have a lot of connective tissue or fat to keep them tender. Steaks like the ribeye or new york strip are meant for fast, hot cooking and can become tough when overcooked past medium. In post, I talk about my favorite cuts for ragu: chuck roast, short rib, brisket.