Methods of cooking meat include dry heat (roasting, broiling, pan-broiling, pan- frying, stir-frying and outdoor grilling) or moist heat (braising and cooking in liquid). Methods should be selected based on initial tenderness of the cut, desired quality characteristics of the resulting product, available cooking facilities and equipment, and the amount of time available for preparation. Tender cuts of meat, cooked by dry-heat methods, result in tender and juicy products. Less-tender cuts must be cooked for longer periods of time by moist-heat methods, to soften the connective tissue, prevent surface drying and to develop flavor. Some less tender cuts such as beef top round and chuck arm can be cooked by a dry heat method if marinated before cooking. The degree of doneness can easily be determined by measuring internal temperature, using a standard meat thermometer or a quick recovery/ instant read thermometer.
The more tender the cut, the lower the internal temperature needed to produce a satisfactory product. A meat thermometer is the most accurate guide to the doneness of roasts. The thermometer should be inserted into the roast surface at a slight angle or through the end of the roast so the tip of the thermometer is in the thickest portion of the cut, but not resting in fat, against the bone, or on the rotisserie rod. When using the rotisserie, the thermometer must clear the cooking unit and drip pan while the meat is turning.
