This document discusses different cooking methods for various meat cuts. It explains that the cooking method depends on the muscle fiber and connective tissue content. Moist heat methods like simmering, stewing and braising are best for tougher cuts as they help tenderize the meat over a long, slow cooking time. Dry heat methods like roasting, broiling and grilling work well for more tender cuts. The document provides details on each cooking technique and recommendations on which cuts they are suited for.

1. COOKING
METHODS FOR
DIFFERENT
MEAT CUTS
BY
ANSHIKA SAXENA
2015027006

2. •Mass & Energy transfer
PRINCIPLE OF MEAT COOKERY

3. Heating and Cooking
3 modes of energy transfer
Conduction
Convection
Radiation

4. • Improves Its Flavor
• Brings out aroma
• Changes Its Color
• Tenderizes It (fine texture)
• Destroys Harmful Organisms
Why we do it ?

5. Cooking
Techniques
Dry heat Moist heat Miscellaneous

6. Meat cuts and cooking
• The method of cooking selected for a cut of meat will depend on:
• the type of muscle fibre it is made up from;
• the amount of connective tissue it contains
• Cuts of meat which are from muscle areas which do a lot of work will need
longer, slower cooking methods, e.g. stew, casserole.
• Cuts of meat which are from muscles areas not so heavily used by the
animal can be cooked much more quickly, e.g. grilling, stir-frying.
• Offal such as oxtail and heart need longer, slower cooking such as
braising or casseroling. Liver and kidney need shorter cooking methods.
• Liver can also be cooked and minced to make pâté.

7. Cooking Methods
A. Moist Heat Methods (locomotion muscles/tough cuts)
1.Cooking in a Liquid (simmering/stewing)
2. Poaching
• Wholesale Cuts- (chuck, foreshank and brisket, short plate, flank, round)
• Bone Shapes- (blade, round)

8. COOKING METHODS (contd.)
B. Dry Heat Methods- Suspension Muscles/Tender Cuts
1. Roasting
2. Broiling
3. Grilling
4. Pan-broiling
5. Frying
• Wholesale Cuts- (Rib, Short Loin, Sirloin)
• Bone Shapes- (Rib, T-bone, Wedge)

9. DRY HEAT

10. ROASTING
• Dry heat method of cooking suitable to more tender cuts of meat.
• Entire beef round can also be cooked in this manner if of high enough quality. The
roast is placed in an hot air oven temperature of 250⁰-350⁰F.
• Lower oven temperature require longer cooking times but materially reduce
shrinkage.
• Prime rib roasts of beef, beef sirloin, top round, sirloin tip, veal leg, veal rump,
veal shoulder, pork loin, pork shoulder, leg of lamb, shoulder of lamb( whole or
rolled), lamb loins and racks, and cured hams are commonly cooked by roasting.

11. ROASTING (CONTD.)
• High temperatures (400⁰F) may be used for a short time to brown
the roast and improve the flavour during the last 15 to 20 min of cooking.
• Used in preparing precooked frozen beef. However , these products are more
commonly cooked in water, usually in plastic bags, to retain the juices and reduce
shrinkage.

12. ROASTING
Advantages Disadvantages
Improves the colour, flavour and texture. Constant attention is required
It is quick. Losses of nutrients like amino acids
occur when the food becomes brown.
Reduces the moisture content of the
food.
Improves the keeping quality.

13. BROILING
• Dry heat procedure used for more tender steaks from beef, chops of lamb, and cured ham steaks.
• Meat is usually supported on a wire grill and the heat may come from above as in an electric or
gas oven, usually at full heat, or from below as with charcoal broiler.
• When the side exposed to the heat is sufficiently done, the meat is turned over and finished on
the other side.
• About 2/3rd of the total time is required for the side cooked first and 1/3rd on the last side.
• Some broilers have reflectors on the side opposite from the heat that permit simultaneous
cooking on both sides.
• Broiling is used as the heating method just prior to eating processed products, such as cured ham
slices, precooked frozen meat in the form of steaks or roasted slices, or for heating various types
of sausages.
• Hamburgers are also frequently cooked by this procedure before eating.
to cook or be cooked directly over or under a heat source

14. • Needs a broiler pan or skillet to hold the meat and catch the
juices(withstand up to 450°F.)
• Appears to produce more smoke since it’s inside. (First time broilers:
Have your windows open and a fan going.
• Temperature gauge maxes at 500 - 550°F
• Broiling only provides direct heat.
• Proper oven mitts: Standard cloth oven mitts like kevlar or silicone
oven mitts. Even silicone mitts may need an extra interior layer to
protect against the high heat
BROILING (contd..)

16. GRILLING
• Quickly cooking or browning food under the radiant heat
of an electric element or a gas flame.
• This is only appropriate for tender cuts of meat, no more
than 5cm thick.
• Provides that wonderful charcoal flavoring.
• Grills can sear better due to higher heat possibilities
• Grilling can provide both direct and indirect heat.
to cook or be cooked directly over or under a heat source.

17. PAN-BROILING
• Faster
• More convenient method than oven broiling
• For cooking thinner steaks or chops.

18. Frying
Shallow Stir Deep
cooking food, in a small
amount of fat, in a shallow
pan.
cooking food in a large
amount of pre-heated fat.
quickly cooking food, with
or without fat, over a high
heat

19. Shallow fat frying
• Here the food is cooked in larger amounts of fat but not enough to
cover it.
• Heat transfer is via
• Partial conduction & convection (by contact
with the heated pan & partially by the
convection currents of meat).

20. Deep fat frying
• Meat cuts are totally immersed in hot oil and cooked by vigorous
convection currents.
• Only used with very tender meat.
• Uniform cooking on both sides.
• Process is rapid (temp. rises 180 – 220C).
• Usually, meat to be deep-fat fried is coated with egg and crumbs or a
batter, or it is dredged in flour or corn meal (breaded).
• In most foods, this high temperature results in rapid drying out of the
surface and the production of a hard crisp surface, brown in colour.
• This method of cooking is sometimes used for brains, sweetbreads, liver
and croquettes.

21. FRYING
Advantages Disadvantages
Taste is improved, along with the texture. Sometimes the food may become oily or soggy with
too much absorption of oil.
Increases the calorific value. More attention is required while cooking and care
should be taken to avoid accidents.
Fastest method of cooking. Fried foods takes long time to digest.
In shallow fat frying the amount of oil consumption
can be controlled.
Repeated use of heated oils may produce harmful
substances and reduce the smoking point.

22. MOIST HEAT
• Suitable for less tender cuts of meat.
• Helps to reduce surface drying in those cuts requiring prolonged
cooking times.
• Unless a pressure cooker is used, cooking temperature is usually low,
but heat penetration is faster than in dry-heat methods because
steam and water conduct heat rapidly.
• With this meat may lose some water—soluble nutrients into the
cooking liquid. However, if the cooking liquids are consumed, as in
stews or soups, nutrients are transferred and not totally lost.

23. SIMMERING
• When foods are cooked in a pan with a well fitting lid at temperature
just below the boiling point 82 - 92C of the liquid in which they are
immersed the process is known as simmering.
• Useful method when foods have to be cooked for a long time to make
it tender as in the case of cheaper cuts of meat, fish, soups.

24. SIMMERING
Advantages Disadvantages
Foods get cooked thoroughly
There is loss of heat sensitive nutrients,
due to long period of cooking.
Scorching or burning is prevented more fuel is required
Losses due to leaching is minimum. Takes more time and more fuel is
required.

25. STEWING
• Gentle method of cooking in a pan with a tight fitting lid, using small
quantities of liquid to cover only half the food.
• The food above the liquid is is cooked by the steam generated within
the pan.
• The liquid is brought to a boiling point and then the heat applied is
reduced to maintain the cooking at simmering temperature ie. 98C.
• Slow method
• The larger cooking time and lower temperatures enable tougher meat
fibres to become soft.

26. STEWING
Advantages Disadvantages
Loss of nutrients by leaching
does not takes place..
Time consuming .
Flavour and aroma are
retained .

27. SIMMERING STEWING
used with whole cuts of
meat.
stewing is used with small
pieces of meat.

28. POACHING
• A traditional way of cooking poultry and fish.
• However, beef roasts can also be successfully poached if they come from
tender cuts.
• Appropriate roasts for poaching are beef eye round, rib eye and tenderloin.
• Used for tender cuts.
• Most appropriate for beef while other type of meats (beef, veal, pork or lamb)
can be simmered.
• After an initial browning period, the poaching liquid is added and the roast is
then gently simmered until it reaches 130°F.
• Poaching takes one third less time than roasting. (A beef roast will poach to
rare in about 20 to 30 minutes)

29. COOKING IN LIQUID
• Less tender cuts of meat can be covered with liquid and gently
simmered until tender.
• Care should be taken not to let the temperature of the liquid exceed
195°F, because boiling (212°F) toughens meat protein.
• When the liquid is used as a base for soup it is called meat stock (also
called broth or bouillon).
• Meat that is partially cooked in liquid before cooking by another
method is called “parboiled.”

30. Miscellaneous Cooking techniques
• Combining dry heat with moist heat cooking
• Braising
• Barbecuing

32. BRAISING
• Braising “fricassee” is a combined method of roasting and stewing in
a pan with a tight fitting lid.
• The meat should be sealed by browning on all sides and then placed
on a lightly fried bed of root vegetables.
• Stock or gravy is added which should come to 2/3 of the meat.
• Flavourings and seasoning are added and allowed to cook gently.
• Temp.~ 325 F
• Wholesale Cuts- (chuck, foreshank and brisket, short plate, flank, round)
• Bone Shapes- (blade, round)

33. • Barbequing
• Cooking food (normally in an outdoor environment) on a pre-
heated trivet or grill, over wood or charcoal embers or gas
flame.
• Combines frying and then simmering to tenderize meat cuts
and enhance flavor.
• Often used for less tender cuts of meat.

34. REFERENCES
• Wikihow.com
• Google images
• Meatscience.org
• Allrecipes.com
• Billievethat.wordpress.com
• Fortheloveofcooking.com
• Waterbroiler.com
• Cooksinfo.com
• Onceuponachef.com

35. Thank you