
Cooking Methods

Different cuts respond to different cooking methods.
These cut selections are best for these methods of cooking.
Pan Searing, Sautéing, and Frying
Smaller, tender cuts with less cooking time.Grilling
High Dry- Heat method. Choose indirect heat for larger cuts and direct heat for smaller cuts.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.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°

