1. Application of intense heat to keep in the juices and develop flavor. This is suitable for tender meats only. Broiling, roasting.

2. Cooking in water at low temperature. This is suitable for tough meats, bone, gristle, etc. Soups, stews.

3. Browning or searing the meat with high temperature to develop flavor, and then cooking slowly in water to soften the fibers. This is suitable for meats that are neither tender nor very tough. Pot roasts, braising, casserole, etc.