Different cuts respond to different cooking methods
These cut selections are best for these methods of cooking.
PAN SEARING, AND SAUTÉING
Smaller, tender cuts with less cooking time.
Recommend Cuts: Ground, Organ Blend, Leg Medallions, Heart, Liver, Kidneys, Loin Filet, Shoulder Blade Chop, Barnsley Chop, Sirloin, Loin Chop, Rib Chops, Striploin, and Tenderloin.
High Dry- Heat method. Choose indirect heat for larger cuts and direct heat for smaller cuts.
Recommend Cuts: Ground, Organ Blend, Leg Medallions, Heart, Kidneys, Loin Filet, Shoulder Blade Chop, Sirloin, Barnsley Chop, Loin Chop, Rib Rack, Rib Chops, Striploin, and Butterflied Leg.
BRAISING AND STEWING
Tougher cuts cooked at a low temperature for an extended period. The internal temperature for shreddable meat should be around 200° and slightly less for slicing. Keep in mind that you can still over braise these cuts.
Recommended Cuts: Stew Chunks, Osso Buco, Neck Osso Buco, Shanks, Denver Ribs, Butterflied Leg, Kidneys, and Heart.
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 400° to 425°
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, Denver Ribs, Osso Buco, Neck Osso Buco, Barnsley Chop, and Butterflied Leg.
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