Cooking Methods
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: Minced, Loin Filet, Barnsley Chop, Haunch Steak, Rib Chops, Striploin and Tenderloin.
GRILLING
High Dry- Heat method. Choose indirect heat for larger cuts and direct heat for smaller cuts.
Recommend Cuts: Minced, Haunch Steak, Loin Filet, Loin Chop, Rib Rack, Rib Chops, Striploin.
BRAISING AND STEWING
Tougher cuts cooked at a low temperature for an extended period. The internal temperature for shreddable meat should be around 93.33° C 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.
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 200° C to 220° C
Slow and Low Roasting - is for cuts that are larger or tougher cooked at a low temperature of 140° C to 160° C
Recommended Cuts: Ground, Rib Racks, Osso Buco and Rolled Haunch.