Cooking Methods

Pan Searing, Sautéing, and Frying

Smaller, tender cuts with less cooking time.

Recommend Cuts: Ground, Organ Blend, Leg Medallions, Heart, Liver, Shoulder Blade Chop, Barnsley Chop, Loin Chop, Rib Chops, Striploin, and Tenderloin.

Grilling

High Dry- Heat method. Choose indirect heat for larger cuts and direct heat for smaller cuts.

Recommended Cuts: Ground, Organ Blend, Leg Medallions, Heart, Kidneys, Shoulder Blade Chop, Barnsley Chop, Loin Chop, Rib Rack, Rib Chops, Striploin and Tenderloin, and Butterflied Leg.

Braising and Stewing

Tough cuts cooked at a low temperature for an extended period. Keep in mind that you can still over braise these cuts. The internal temperature for shreddable meat should be around 200° and slightly less for slicing.

Recommended Cuts: Stew Chunks, Osso Buco, Neck Osso Buco, Shanks, Butterflied Leg, and Heart.

Roasting

Two roasting methods:

• Fast and High or Slow and Low Fast and High Roasting - is for small, narrow cuts cooked at a higher temperature of 425° to 450°
• Slow and Low Roasting - is for cuts that are larger or tougher cooked at a low temperature of 300° to 325°

Recommended Cuts: Ground, Organ Blend, Rib Racks, Osso Buco, Neck Osso Buco, Barnsley Chop, and Butterflied Leg.