Preparing Meats 101

1. Beef

Selection

• Choose cuts based on cooking method:

  • Tender cuts (ribeye, tenderloin, strip) → high-heat, quick cooking

  • Tough cuts (chuck, brisket, round) → low-and-slow cooking

Preparation

• Pat dry to promote browning.

• Season simply with salt/pepper, or marinate tougher cuts.

• Bring to room temperature before searing for even cooking.

Common Cooking Methods

• Grilling / Pan-searing (steaks)

• Roasting (prime rib)

• Braising (pot roast, short ribs)

• Slow cooking / pressure cooking (stew meats)

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2. Pork

Selection

• Leaner cuts cook faster (tenderloin, loin chops)

• Fatty or collagen-rich cuts (shoulder, ribs) do best low-and-slow.

Preparation

• Brining or marinating helps moisture retention in lean cuts.

• Pat dry before searing or roasting.

• Cook to a safe internal temp (145°F/63°C + rest) for whole-muscle cuts.

Common Cooking Methods

• Roasting (pork loin, tenderloin)

• Braising (pork shoulder, ribs)

• Pan-frying / grilling (chops)

• Smoking (shoulder/butt, ribs)

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3. Chicken

Selection

• Breasts are lean and quick-cooking; thighs and drumsticks are fattier and more forgiving.

• Whole chickens offer versatility (roasting, spatchcocking).

Preparation

• Keep surfaces clean; avoid cross-contamination.

• Brine or marinate for enhanced flavor.

• Pat skin dry for crispiness.

Common Cooking Methods

• Roasting (whole or pieces)

• Searing + oven finish (thighs)

• Grilling (breasts, legs)

• Poaching (for salads/shredding)

• Frying (wings, cutlets)

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4. Turkey

Selection

• Whole turkeys for roasting; breasts tender but easily overcooked; legs thrive with slow cooking.

Preparation

• Brining (wet or dry) improves juiciness.

• Allow enough thawing time if frozen.

• Butter or oil under the skin increases browning.

Common Cooking Methods

• Roasting (whole turkey)

• Smoking (whole or breast)

• Braising (legs/thighs for tenderness)

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5. Lamb

Selection

• Tender cuts: rack, loin, leg

• Tougher cuts: shank, shoulder

Preparation

• Trim thick outer fat to reduce strong flavor.

• Marinate with herbs (rosemary, garlic, lemon) for brightness.

Common Cooking Methods

• Roasting (leg, rack)

• Grilling (chops)

• Braising (shanks, shoulder)

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6. Fish & Seafood

Selection

• Lean, flaky fish (cod, snapper) cook quickly.

• Oily fish (salmon, mackerel) have richer flavor and resist drying.

• Shellfish often require short cooking times.

Preparation

• Pat dry for crisp skin.

• Season lightly; fish absorbs flavors easily.

• Check for pin bones.

Common Cooking Methods

• Pan-searing (salmon, trout)

• Baking (white fish fillets)

• Grilling (firm fish like swordfish)

• Steaming / poaching (delicate fish)

• Searing / steaming (scallops, shrimp)

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General Tips (All Meats)

• Use a thermometer: It’s the most reliable way to avoid under/overcooking.

• Rest after cooking: Allows juices to redistribute.

• Salt early if possible (at least 30 mins to overnight).

• Dry surfaces = better browning.

• Match cooking method to meat type (lean → quick cooking; tough → slow cooking).