What Are the Cooking Methods for Meat and Why Are They So Important?

Understanding cooking methods for meat, like grilling, roasting, braising, and stewing, is crucial as they impact flavor, texture, and tenderness, ensuring the meat is cooked appropriately for its type and cut.

Nothing is more frustrating than sitting down to eat that beautiful cut of meat and finding it tasteless and tough. Please don’t let this happen to you. 

Read on and let’s make some tasty meat, shall we? 

Types of Cooking Methods for Meat

There are two types of cooking methods for meat. Dry, and moist.

These two methods can further be broken down into subcategories.

Dry

This method uses no water, liquid, or steam. It relies on hot air or contact with fat to transfer heat to foods

Moist

This method uses liquid or steam. Moist heat will not produce a browned crust.

So many cooks or chefs will use the dry heat cooking method to get a sear on the meat and then proceed with a moist heat cooking method.

These two main methods can be further broken down into six sub-categories:

1. Roasting (dry heat)
2. Broiling (dry heat)
3. Pan broiling (dry heat)
4. Frying (dry heat)
5. Braising (moist heat)
6. Cooking in liquid (moist heat)

The Six Basic Cooking Methods

Roasting

Place meat fat side up on a rack in a shallow roasting pan. Do not cover.

Do not add water. Searing can be done before roasting to develop aroma and flavor on the outside or to produce drippings of a rich brown color.  

I want to add here that roasting and baking are used similarly with the difference being that roasting is used with higher heat temperatures of 400 degrees and up. Also, the food already has a solid structure before cooking such as potatoes, chicken or beef.  

Whereas baking is done with lower heat temperatures of 375 degrees and lower and with foods without an initial structure such as cookies and cakes. Baking casseroles is another example. 

This method is used for large, tender cuts of meat.

Broiling

Broiling is exposing the meat directly to the heat source. Grilling and broiling are similar in that you cook the meat one side at a time. 

With grilling, however, the heat source is at the bottom, and broiling, the heat source is at the top. This method is for tender steaks, chops, sliced ham, or bacon.

Steaks and chops should be at least 3/4 inch thick and ham slices need to be at least 1/2 inch thick.

Pan-Broiling

Pan-broiling is done in a skillet on top of the stove. No need to preheat the pan.

Add little to no fat and no liquid such as water. Cook the meat slowly until browned on both sides, turning occasionally. 

Pour off the fat as it accumulates. This method is for thin cuts that are no more than an inch thick.

Panfrying

If not using a nonstick pan, add a small amount of fat. Brown both sides of the meat over medium heat. 

Let the fat accumulate as it cooks. Turn occasionally until the meat is done. 

Do not cover. This method is for thin tender cuts of meat that have been scored, cubed, or ground.

Braising

This method falls under a combination of dry and moist heat. Brown meat in a heavy pan slowly on all sides.

Pour off the drippings, season, and add a small amount of liquid such as broth or water. More tender cuts of meat may not need any liquid.

Cover tightly and simmer either in a 300 to 325-degree oven or on top of the stove until the meat is tender. This method is recommended for less tender cuts of meat and certain tender cuts, particularly pork.

Cooking in Liquid

Before beginning, you can brown the meat on all sides. After browning, cover the meat with liquid as directed, season, cover, and simmer until the meat is tender.

Do not boil. A word here about braising and cooking in liquid.

These two cooking methods are very similar with one exception. The amount of liquid you use. 

This method is for large less tender cuts and stew meat.

Now that we have the different cooking methods down, what cooking method do you use with what cut of meat? This is important. 

After all, you don’t want to fry a chuck roast or stew that beautiful rib-eye steak. I shudder at the thought!

No need to sit down to a tough piece of meat. If you follow the recommendations on the meat cuts below and the cooking methods above you will be able to cook any cut of meat with great results.

The Right Method For Different Cuts Of Meat 

  The right method for different cuts of meat depends on its tenderness, size, and thickness.

Beef

Pork

Lamb

Veal

My Final Thoughts

• Grilling and Broiling: These methods apply direct heat to quickly cook the meat, creating a caramelized, charred surface that adds flavor, much like grilling steaks or broiling chicken breasts for a smoky taste and appealing texture.
• Roasting and Baking: These are dry-heat methods in an oven, allowing larger cuts of meat to cook evenly and develop a flavorful crust, similar to how a roasted turkey or baked ham is prepared for a rich, savory flavor.
• Sautéing and Pan-Frying: Quick, high-heat methods that use a small amount of fat to cook meat, retaining flavor and moisture, akin to making a juicy, seared chicken breast or a tender steak in a skillet.
• Braising and Stewing: These involve cooking meat slowly in liquid, which tenderizes tougher cuts and infuses them with flavors from the broth, similar to how beef stew or braised short ribs are fall-apart tender and rich in taste.
• Steaming and Poaching: Gentle cooking methods that use water or steam to cook the meat without added fat, preserving the natural flavors and nutrients, as seen in dishes like poached chicken or steamed fish.

Meat cooked by the wrong method will result in the most tender cut of meat becoming leathery but when cooked the right way the toughest cut of meat will become tender. By following the above recommendations by no means should you be frustrated with dry, tough, or tasteless meat.  

When I was first married, I made my chuck roasts wrong. I cooked the roast from a frozen state with some onion, potatoes, salt, and pepper thrown in and then covered it all with water. 

The meat was tender, don’t get me wrong but there was no taste. My dad, who was a cook by profession, told me I was boiling it. 

My guests would cover the meat with ketchup! I have come a long way from those days.

And I hope to help you not make the mistakes I did. They say you learn from your mistakes, and boy did I. 

No longer do we smother our chuck roasts in ketchup! I thought you might enjoy this hearty vegetable soup using beef stew meat.

I hope you found this article helpful and that you learned something. Please leave me a comment below. 

I would love to hear about your experiences with cooking meat. And as always, have a wonderful day!