Reference Guide For Cooking Meat


Learn which cooking method to use for different cuts.

Not every cooking method is mentioned here, but we attempt to address the most common methods with general terms, and identify what cuts work well for each cut.

To start, download this handy guide and print it out to keep in the kitchen for reference.


Download - Quick Reference Cooking Cheat Sheet

How To Use This Guide
Each section is broken up by the cooking method, then species. Start by scrolling down until you find your desired cooking method, then identify cuts that work well for it. Or, scroll through each species until you identify the cut you're planning on cooking, then check which cooking method it's categorized under. Some cuts can be found under multiple sections.

For more inspiration and recipes, visit our Recipe Blog.

Pan Cooking, Searing, and Grilling

A direct heat method without the use of liquid. This method is caused by what's called the Maillard reaction, where high heat combines proteins and sugars to create the desireable complex flavors of cooked meat that we love so much. Always pat meat dry before searing to minimize the steaming effect of liquid inside and outside the meat during cooking.

Grilling Beef Cuts:

Quick, High Heat Pork Cuts:
Quick, High Heat Lamb Cuts:


Braising

A medium heat, slow cook time method with the use of both dry and moist heat. Cuts are typically seared over high heat, then finished in a closed vessel with liquid to break collagen down into gelatin. Great for tougher cuts of meat.


Beef Brasising Cuts:
Pork Braising Cuts:
Lamb Brasising Cuts:


Roasting (a.k.a baking)

A dry cooking method that uses conduction heating (uses the hot air around the food instead of direct surface heat). This method browns the surface of the cut which enhances flavor. Used for cuts that don't require as much time or liquid needed to break down tough collagen.

Beef Roasting Cuts:
Pork Roasting Cuts:

Chicken Roasting Cuts:
Lamb Roasting Cuts:
  • Rack of Lamb
  • Leg of Lamb

Pot Roasting

A low heat, slow cook time method with the use of liquid. This method breaks the collagen in tougher cuts down into gelatin, making them more tender and flavorful.

Beef Roasting Cuts:
Pasture Raised Pork Cuts:
Pasture Raised Lamb Cuts: