There are so many types of beef too cook, Chuck, Brisket, Ribs, Flank, Sirloin, Round and Flank. It can get very confusing how to prepare the meat and how long to cook it. One thing I have learned over the years is to always be aware of the meats temperature. If you you like it rare or well done, 140 degrees or 170 degrees. Use a thermometer to check the inside temp, don't slice it or pull it apart to check. Try to pick out the beef with less fat and sometimes even a bone. Remember, you are paying by the pound.