Ways Of Cooking Meat

There are many ways of cooking meat depending on the cut and generally speaking the more expensive the joint the quicker you can cook it.  The parts of the animal which have had the lease exercise are usually the tenderest and these can be roasted, fried and grilled, while the tougher pieces need longer and slower cooking.

Fortunately the nutritional value of a piece of meat has nothing to do with either its tenderness or its flavour and all cuts contain good protein, some B vitamins and iron.  This is useful to keep in mind when shopping on a budget and some of the toughest cuts can end up as the most delicious meal if they have been cooked correctly.

In the oven meat can be cooked either quickly or slowly.  Roasting at a traditional high temperature will give a joint nicely browned on the outside and pink or otherwise inside depending on personal choice.  Slow roasting breaks down the fibres so there is less shrinkage and the meat is very tender but this sometimes results in a slight loss of flavour.

Grilling and frying are best kept for the small better quality cuts of meat, chops, steak etc. as both are very fast and do not allow much time for breaking down the fibres before the meat becomes overcooked.  Marinating the meat first for an hour or two in oil and lemon with seasonings, herbs and onion is often a good idea for this type of cooking and works well when roasting too.

Long, slow cooking – stewing or braising – in a gently simmering liquid of seasoned stock and wine with root vegetables is particularly suitable for cheaper pieces of meat.  The end result is very tender meat with rich gravy and is particularly appealing during the winter months.

Meat roasted outdoor on a spit or a barbeque, provided it is done properly, cooked through and not allowed to burn, is the most delicious tasting meat of all.  Sausages, chops and steaks are equally good and best of all is suckling pig.