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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.


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.
Next > Gauging Doneness

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