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to tenderize the meat. That is why cooking in liquid is a tenderizing method.
The cooking rate also affects the final meat product. The faster and hotter the cooking method, the greater the loss of moisture and fat in the meat, and possibly the greater the toughness.
So, what does all of this mean? The most important thing for you to know is the type of cut you are buying, whether or not it is considered to be a “more” or “less” tender cut of meat, how it should be cooked and at what temperature.
The “more” tender cuts of meat should be roasted in a slow oven at 300 degrees to 325 degrees F. They include: beef rib roast and sirloin tip roast, leg of lamb, pork Boston butt, fresh ham or cured ham. Some “more” tender cuts of meat may be broiled at 400 degree F, including: beef T-bone, porterhouse, ribeye and strip loin steaks; pork rib and loin chops; and lamb loin and rib chops.
Cuts that may be pan broiled
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