Meat Cookery and Cooking Methods

In any food-service setting, meat is a high-cost item and most often a featured element. Therefore, its skillful preparation is as important as the meat’s quality. Even the most highly priced cuts of meat from the best animals will taste underwhelming if prepared incompetently and with a lack of respect. On the other hand, the less expensive cuts of meat, chosen wisely and prepared with expertise, can be employed to create impressive dishes, encouraging customers to return. See Table 2.1 for recommended cooking methods for different cuts of meats.