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Beef
Beef is normally either roasted, grilled or braised. You don't often see a recipe for steaming beef, but there are a few. It is especially good for lean cuts of beef. According to Stephanie Lyness the author of "Cooking with Steam" and the translator of Jacque Maniere's classic "The Art of Cooking with Steam", says that the two step method of steaming and then browning beef in a saute pan makes the beef more tender than if it were simply grilled or sauteed.
The chuck is normally called for in braising recipes, it calls for long slow cooking to tenderize the muscles.
The bottom round is a favorite for Rick Rodgers, the author of "The Slow Cooker Ready and Waiting Cookbook.
Fish
Steaming is the easiest way to cook fish. The flesh is delicate; it can overcook and toughten before you know it. Fish sticks to a grill or frying pan and falls apart in a poaching liquid that is boiling too hard.
Poultry
Chicken is perfect for either method of cooking. When braising chicken, you will not have to cook as long as you will for beef chuck, just long enough to blend the favors. Chicken thighs braise extremely well because they have more fat, and muscle than the breasts. I would always leave the chicken on the bone for a braise.