Frozen Meat

Meats to be frozen should be wrapped tightly in aluminum foil, heavy plastic bags, or freezer paper and stored at or below 0^oF (-18^oC). It is a good idea to first trim meat of bone and fat and to divide it up into individual servings before wrapping and freezing it. Read more »

Refrigerating Meats

Meats are best refrigerated at just above freezing (32^oF), between 32^oF and 36^oF. They do not freeze until the temperature drops to below 28^oF. The best place to store meats in the refrigerator is in the coldest part. Many refrigerators have such an area or compartment reserved for meat storage. Read more »

Meat should not be sliced in just any manner because they way it is sliced affects its tenderness. The first step in slicing meat is to determine the direction in which the muscle fibers run, called the grain. This can be seen on the surface of the meat. It may be difficult to find the grain in larger cuts such as roasts, because they consist of parts of several different muscles, each with its own grain. When carving meats, it is important to cut across the grain to increase tenderness. Cutting across the grain shortens the muscle fibers into smaller segments, making the meat easier to chew.

Microwave ovens are usually not the best option for cooking meats, except for thawing and reheating leftovers. They decrease juiciness, do not brown, and do not heat sufficiently to kill pathogens such as Trichinella spiralis. Microwaved meats do not taste the same as meats cooked by other time-tested methods, primarily because they do not get browned. Brown condiments such as Kitchen Bouquet, Worcestershire sauce, soy sauce, or steak or barbecue sauces can be used to add color to the meat or to cover it up, hiding the fact that the surface appears uncooked. Microwave browning skillets and grills are also available, but the flavor and texture problems remain the same. The power emissions from microwave ovens vary from brand to brand, so the manufacturer’s instructions should be followed whenever a microwave is used for preparing meat or meat dishes.

Steaming exposes food directly to moist heat. Meats can be steamed in a pressure cooker or in a tightly covered pan. They can also be wrapped in aluminum foil or placed in a cooking bag, which is then placed in a heated oven. Since the meat cannot be observed during heating in a pressure cooker, its doneness is determined by timing. Meats also heat very well in a crockery cooker, an electrical appliance that will gently steam meat to extreme tenderness with only a little added liquid. Depending on the size and toughness of the cut, this may take anywhere from six to twelve hours. The long heating time and relatively low temperature may pose food safety concerns, however.

Simmered or stewed meat is cooked completely submerged in liquid. The pan is covered, brought to simmering, not boiling, and cooked until the meat is tender. Fracassees are stews in which the meat is first browned in fat. Stews, unlike other simmered meats, are served in their own cooking liquid mixture, thickened or not, as desired, and usually contain vegetables added during the last hour of heating. Cured meats, such as corned beef or tongue and fresh beef brisket cuts, are commonly prepared by stewing. They are not browned first, and the cooking liquid, which has very little flavor, is usually discarded.

Braising Meat

Braising consists of simmering meat, covered, in a small amount of water or other liquid. It is ideal for less tender cuts such as beef chuck, round, and flank, because braising breaks down collagen and tenderizes the meat. Some smaller meat cuts such as round steaks, pork and veal chops, and organ meats are also good “braisers”. Read more »

Pan-Broiling and Frying Meat

Pan-Broiling. Very thin cuts of meat, less than 1/2 inch, can be pan-broiled to achieve a tasty outside crust without overcooking the meat. In this method, heat is applied directly through the hot surface of a heavy pan or flat grill. Thin, tender cuts of beef steaks, lamb chops, and ground-beef patties are perfect for pan-broiling. Read more »

Broiling and Grilling Meat

Smaller cuts of tender meat ranging from 1 to 3 inches in thickness can be broiled or grilled. High temperatures and short heating times will keep the meat tender. Broiling and grilling times are based primarily on the meat’s thickness and its distance from the heat. Read more »

Dry Heat Preparation of Meat

Tender cuts are usually prepared by one of the dry-heating methods: roasting (baking), broiling, grilling, pan-broiling, and frying. Read more »