Cooking Our Meats
DRY HEAT Cooking:
            Dry heat cooking methods are generally suggested for leaner, more tender cuts of meat such as steaks or chops.  Methods such as roasting, panfrying or sautéing, stir-frying, grilling and broiling are considered dry heat cooking techniques.  These techniques all share the use of high temperatures to produce carmelization and crusty surfaces.

MOIST HEAT Cooking:
            Moist heat cooking methods are generally suggested for tougher cuts of meat, that would otherwise be too chewy if cooked using a dry heat method.  Resulting from the “hard-workingâ€� parts of the animals, these cuts include meat from the shank, shoulders, cheeks and neck.  Methods such as braising, stewing, poaching and steaming are considered moist heat cooking techniques.