How to cook the perfect cut of meat for a flavour impact that hits the spot every time: a foolproof guide from our kitchen.
SLOW COOKING
Transform tough cuts to tender, flavourful dishes.
BEEF: chuck roast, brisket + ribs LAMB: shank + shoulder
PORK: shoulder
Tip: marinate meat to tenderise, brown before slow cooking for more flavour.
ROASTING
For even cooking, a tender inside and a flavourful crust.
BEEF: prime rib + tenderloin POULTRY: whole birds or cuts with bone in and skin on LAMB: leg + rack
Tip: rest meat after roasting to ensure tenderness. Place a dish with water at the bottom of the oven for lean meats like turkey.
GRILLING
Add a smokiness & some char to quick-cooking cuts.
BEEF: rib-eye, sirloin + burger patties POULTRY: boneless breast + drumsticks LAMB: thin chops
SEAFOOD: prawns + whole fish
Tip: get your grill hot & rub on oil before placing meats to avoid sticking.
SAUTÉING
For quick cooking & browning the surface for added flavour.
BEEF: filet mignon + thin cuts like Denver POULTRY: cutlets + tenderloins
LAMB: medallions
SEAFOOD: fish fillets
Tip: use a pan that retains heat well, like cast iron, for an even sear.
BRAISING
To slowly tenderise tough cuts and add immense
flavour with liquid.
BEEF: oxtail + chuck roast LAMB: shoulder + neck PORK: belly
Tips: sear your meat before adding your liquid.
BROILING
For cuts that cook quickly.
High heat gives them a tasty char.
BEEF: Denver steak + kebabs POULTRY: breasts + thighs with skin on LAMB: loin chops
Tip: skip any glazes that contain honey or sugar till the end to prevent burning.
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