There are different ways in which meat can be prepared and they are classified into Moist heat cooking, Dry heat cooking and Combination cooking

We shall explore each technique as well as the different methods under each of the categories above.

1. Moist Heat cooking

These methods of cooking rely on steam and moisture to transfer heat and flavor to the meat. The lesser tender cuts require moist heat cooking to break down connective tissue in order to tenderize the meat. This method can also be used to add moisture to the meat

These methods include:

A. Stewing

These includes totally submerging the meat in hot liquid. It mostly involves small cuts of meat cooked together with vegetables. The end product is a thick and flavorful gravy filled with vegetables and tender meat.

Meat products that can be prepared by method of stewing: Meat on bone, Ox tail, Chuck, Lamb boneless cubes and Lamb mix cut up.

B. Simmering

This is the method in which meat products are cooked between temperatures of 82 degrees Celsius and 93 degrees Celsius. 

This method is used for less tender cuts like the Chuck roast, BBQ ribs and Ossobuco

C. Sous Vide

This method involves placing vacuum sealed meat in a hot water bath to slow cook it. This method of cooking allows the meat to be marinated by the natural juices in the vacuum bag and also makes the meat juicy.

Meat products that can be cooked by this method are Brisket and Hump slices.

D. Soup and Stock Making

This process involves placing bones and mire pox and aromatics to make stock which is then strained and stored. It can be used to make sauces, stews and braises

Product used is Soup bones and ossobuco.

2. Dry Heat Cooking Methods

These techniques are capable of producing robust flavors and enticing aromas.

A. Grilling

Grilling entails cooking meat directly over an open flame. It's essential to flip the meat on both sides to ensure even cooking and to achieve distinctive grill marks on the surface.

Meat products that can be grilled include:

1. T-bone
2. Ribeye
3. Porterhouse
4. Tomahawk
5. Burger
6. Sausages
7. Lamb leg and lamb rib
8. Goat ribs and goat leg
9. Blade on bone

B. Roasting

This method involves cooking meat surrounded by hot air for example in the oven.

Products that can be cooked using this method.

1. Tomahawk (pan seared and then placed in the oven)
2. BBQ ribs (pan seared and then placed in the oven)
3. Lamb ribs and lamb leg
4. Goat leg and goat ribs
5. Blade on bone
6. Chuck

C. Pan Frying

This method includes cooking meat in an uncovered pan on direct heat.

Products cooked by this method include: Minute steak, Sausages and Burgers

D. Stir Frying

This cooking technique involves continuously stirring food in a pan as it cooks.

Foods suitable for this method include Beef Stir-fry.

E. Sautéing

In this method, meat is cooked in a hot shallow pan with a minimal amount of oil to ensure even browning.

Meat products suitable for this technique include beef cubes.

Tip: Preheating the oiled pan before adding the meat enhances the outcome.

F. Frying

There are two primary frying methods:

1. Shallow frying: This method involves placing the meat in a shallow layer of oil.

   Meat products cooked using this method include sausages.

2. Deep frying: This method entails completely submerging the meat product in hot oil, resulting in a crispy exterior.

   Beef cubes are commonly cooked using this method.

3. Combination Cooking

This involves employing a combination of two cooking techniques,  for example:

Braising

This method begins with searing the meat in a pan before transferring it to a large pot to complete the cooking process. The result is tender and flavorful meat.

Products suitable for braising include BBQ ribs, chuck roast, lamb shoulder chops, ossobuco, lamb shanks, and ox tail.

Marinating Tips:

• Score the meat: Scoring facilitates better penetration of the marinade.

• Freeze the marinated meat: This prevents bacterial growth and ensures food safety.