Meat is cooked to soften connective tissue, to develop flavor, to improve appearance and to destroy bacteria or other organisms. The method of cooking depends on the kind and quality of the meat to be cooked. Only tender cuts of meat can be cooked successfully by dry heat. Although as desirable in nutritive value and flavor, the tough cuts of meat require moist heat and long, slow cooking to make them palatable. Since meat is largely protein, even the tenderest cuts may be toughened and hardened by too high a temperature.

Searing - Meat is placed in a hot pan containing fat, a hot oven or over an open fire and is quickly browned on all sides. The temperature is then reduced and the cooking process continued. Searing does not keep in the juices as was formerly thought but does produce a browner exterior.

Broiling - Meat is cooked over or under or in front of an open fire or other direct heat. The meat is placed so that there is a distance of 3 or 4 inches between top of meat and source of heat. Broil on one side until nicely browned, turn and finish broiling. Season. Chops and tender steaks as porterhouse, sirloin and first or second cut of round are the most desirable for broiling.

Pan Broiling - Meat is placed in a sizzling hot skillet and browned on both sides. Reduce temperature and cook until as well done as desired, turning from time to time.

Roasting - Meat is placed on a rack in an uncovered roasting pan, fat side up and baked in a slow oven, without water until as well done as desired. Basting is not necessary. The large tender cuts of meat are cooked by this method.

Cooking in Water - Meat is covered with boiling water, then seasoned with salt and pepper and cooked slowly at simmering temperature, not boiling, until meat is tender.

Stewing - Meat is cut into cubes. Brown, if desired, on all sides in hot fat, cover with boiling water and cook at simmering temperature in a covered kettle until meat is tender. Less tender cuts containing much connective tissue