Methods of Cooking

There are three main methods of cooking meat: dry heat, moist heat, and microwaving.

Dry Heat

Methods such as broiling and roasting which surround the meat with hot dry air are considered to be dry heat cooking methods. Dry heat is suitable for cooking
all seafood
all young poultry cuts
all cuts of pork except thin shoulder cuts and hocks
all cuts of lamb except breast and shank cuts
all veal roasts
all beef steaks from youthful animals
rib roasts
short loins
sirloins
selected areas of rounds
all comminuted meats.

Broiling should only be used for more tender chops and steaks since no additional tenderization will result. High surface temperatures result in extensive browning which give the meat a unique flavor.

Charcoal broiling is a popular method suitable for cooking chops, steaks, chicken, ribs, kabobs, sausage, and sometimes roasts. Temperatures used in this method of cooking are usually lower than oven broiling. Charcoal broiling imparts a unique smoked flavor to food due to the combustion of charcoal and melted fat drippings. Evidence suggest that this type of cooking may increase the risk of some types of cancer so be sure to follow a few simple guidelines to minimize your risk.

Roasting is appropriate for tender roasts. Oven temperatures are usually kept between 300 and 350 degrees Fahrenheit. Meat should be protected during roasting by an external layer of fat or by aluminum foil to prevent excessive moisture loss which results in a dry finished product. Large cuts such as intact rounds, hams, and turkeys, may be cooked at reduced temperatures (250 degrees Fahrenheit) for extended periods of time.

Moist Heat

For cuts of meat which are lower grade or tend to be tougher due to the cut, moist heat is the preferred method of cooking. Cooking by this method requires lower temperatures (just above 200 degrees Fahrenheit) and much longer cooking times. Braising and pot roasting are both moist heat cooking methods where meat is cooked in closed containers with added water. Seasoning, sauces, and flour may be added during cooking to enhance the flavor or texture of the final product. Moist heat cooking methods are recommended for:
some seafood
stewing poultry
pork thin shoulder cuts and hocks
lamb breast and shank cuts
veal chops, cutlets, steaks, shoulder and round roasts, shank and breast cuts
beef chuck, round, fore shank, brisket, short plate, flank and tip cuts

Microwaving

Microwaving is an extremely rapid method of cooking meat. The use of lower power (30% power) is recommended for more uniform cooking especially for larger meat cuts. Microwave cooking is not recommended for cuts which are less tender as microwave cooking does not tenderize meats as slower cooking methods do. Meats which are suitable for microwave cooking include:
processed meats such as hotdogs, bacon, and meat loaves
precooked items
some boneless fresh meat cuts

To Learn More

Safer Outdoor Grilling Guidelines - How to grill meat safely to prevent food-borne illnesses and reduce the risk of cancer from grilled meats.

Beef Cooking Methods - Information about moist heat cooking and dry heat cooking for beef.

Veal Cooking Tips - Information on cooking veal from beeftips.com.

Turkey for the Holidays - a source of information about cooking turkey from University of Illinois Extension.

Seafood Grilling and Preparation - Tips on seafood cooking from Fish4Fun.