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Cooking Methods for Different Cuts of Meat

Match the cooking method to the cut, and each piece of meat turns out at its best.

  1. Best cooking methods for beef sirloin

    Sirloin has fat marbled evenly through the lean meat, which makes it well suited to grilling or pan-searing. A short sear over high heat locks in juices while keeping the texture tender.

  2. Best cooking methods for beef tenderloin

    Tenderloin is very lean with a fine grain, so it turns tender even with light cooking but dries out quickly if overcooked. A quick sear to around medium-rare brings out its tenderness best.

  3. Two different brisket cuts, two different treatments

    The fattier, thinly layered point end works well thinly sliced and quickly seared on a hot grill or griddle, while the leaner, connective-tissue-heavy flat cut suits long-simmered soups, stews, or braises much better.

  4. Best cooking method for pork belly

    Pork belly's thick fat layer means it doesn't dry out even with longer cooking. Slow-grilling it over medium-low heat renders the fat fully, giving a crisp exterior and a moist, tender interior.

  5. Best cooking method for pork shoulder/collar

    Pork shoulder (collar) has a good balance of fat and lean meat, so it works well grilled, but also holds up nicely cut into thick pieces and braised or steamed.

  6. Best cooking method for pork leg cuts

    Leaner, coarser-grained leg cuts toughen quickly with long grilling. They're better minced or thinly sliced for stir-fries, or slow-cooked with liquid in a braise or stew.

  7. The general rule for choosing a cooking method

    Fattier, more tender cuts generally do best with quick, high-heat cooking, while cuts with more connective tissue and less fat generally do best with low, slow, moist cooking like braising or stewing.

Knowing the cut tells you the method

The same animal yields cuts with very different fat content and connective tissue, which is exactly why one universal cooking method never works well across the board. Understanding a cut's characteristics makes it easy to decide whether grilling, braising, or stewing will bring out the best result.

Pair it with well-prepared vegetables

If you're also looking for a simple side, the basics of blanching vegetables pair well with almost any of the cuts above and round out a meal quickly.

Frequently Asked Questions

How do I grill a tougher cut without it turning chewy?

Coarse-grained cuts like pork leg turn out relatively tender if sliced thin or pounded to break up the muscle fibers before grilling. That said, a moist, slow-cooking method like braising or stewing generally suits these cuts better than grilling.

How do I keep a lean cut like tenderloin from drying out?

Minimize cooking time and stop around medium-rare. Letting the meat rest for a few minutes after cooking also helps retain juices that would otherwise be lost.