Creative Cooking Tips - Cooking Methods of Meat Cuts

Cooking Tips
Cooking Methods of Meat Cuts

Method:	Beef	Veal	Lamb	Pork / Ham
Braise	Arm Roast / Steak Blade / chuck Plank steak Plate short ribs Round roast / Steak Rump Roast	Arm / Blade roast Shoulder (rolled) Loin / Kidney chop Round (cutlet) Rump roast Sirloin steak	Leg Shoulder (rolled) Breast Stew meat	Arm steak Blade steak Rib chop Spare ribs Tenderloin
Broil	Plank steak Ground beef Loin - Club Loin - T-bone Loin - porterhouse Loin - Fillet Rib / Sirloin steak Liver		Arm chop Blade chop Ground lamb Loin chop Rib chop Shoulder chop	Bacon Ham slice (center) Loin chop Sausages
Panbroil or panfry	Ground beef Loin - Club Loin - T-bone Loin - porterhouse Loin - Fillet Rib steak Sirloin Steak	Arm/blade steak Ground veal Loin/kidney chop Rib chop Round (cutlet) Sirloin steak	Arm chop Blade chop Ground lamb Loin chop Shoulder chop	Bacon/salted pork Ham slice (center) Loin chip Smoked shoulder butt
Roast	Ground beef Rib roast Rib eye steak Sirloin roast Tenderloin	Arm/blade roasts Rib roast Round (center cut) Rump (rolled) Shoulder (rolled)	Breast (rolled) Ground lamb Leg Shoulder (rolled) Sirloin (boneless)	Bacon/salted pork Blade/loin roast Ham (fresh/smoked) Sirloin Spare ribs Tenderloin
Stew or Simmer	Brisket Corned beef Flank Plate (rolled) Shank Stew meat	Breast Heel of round Shank Stew meat	Neck Rib Shank Stew meat	Bacon/salted pork Ham butt / Shank Shoulder (fresh/smoked) Spare ribs

Braise:: Coat meat with flour, if desired. Brown on all sides in small amount of fat. Add small amount of liquid and simmer, covered, over low heat. May be done on top of stove or in the oven.
Broil:: Preheat broiler, or not, according to manufacturer's instructions for stove. Slash fatty edge of meat at intervals to prevent curling. Place on cold rack of broiler pan and cook as directed.
Panbroil or panfry:: To panbroil, cook uncovered in fry; pour off fat as it accumulated.; To panfry, cook in fry pan in small amount of fat.
Roast:: Place meat on rack, fat side up, in shallow open pan. (Rib bones may serve as a rack.) Cook uncovered without basting or adding water.
Stew or simmer in liquid:: To stew, coat cubes of meat with flour, brown in fat, season, and liquid to barely cover; simmer covered.; To simmer in liquid, cover large cuts of less tender meat with liquid, season, cover; simmer until tender.