Methods in meat

• Tender cuts like ribs and loin cuts

  are used for roasting broiling and grillings
• Less, tender cuts from leg or round


  dare used for braising
• Tougher cuts from Chuck or shoulder

  are usually braced
• Least tender cuts from shanks, breast, brisket, and flank

  are cooked by moist heat
• Ground meat


  and cubed usually made from trimmings can be cooked by dry and heat or moich heat
• Meats high in fat are cooked without added fat, such as roasting or broiling
• Meats low in fat are often cooked with added fat to prevent dryness, like pan frying or braising
• Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of the objectiveness to get the desired quality