A Guide to Meat Cooking Methods

Cooking meat well is less about complicated recipes and more about matching the right cooking method to the right cut. Some cuts are naturally tender and suit quick, high-heat cooking, while others contain more connective tissue and become tender only through slow cooking.

Below is an overview of common meat cooking methods, when to use them, and how to get the best results.

Browning / Searing

What is it?

Browning or searing means cooking meat over relatively high heat to develop colour and flavour on the surface.

Why use it?

Browning creates rich, savoury flavours through caramelisation and the Maillard reaction. It improves flavour and appearance and is often the first step in many recipes.

Best for

Tips

  • Pat meat dry before cooking.
  • Use a hot pan and a suitable, high temperature cooking oil or beef tallow.
  • Avoid overcrowding the pan, which causes steaming instead of browning.
  • Let meat develop colour before turning it.

Pan Frying

What is it?

Cooking meat in a pan with moderate to high heat and a small amount of oil/fat.

Why use it?

Fast, convenient and ideal for smaller cuts.

Best for

Tips

  • Bring meat closer to room temperature before cooking if possible.
  • Avoid moving it constantly.
  • Rest thicker cuts before serving.

Roasting

What is it?

Cooking meat uncovered in the oven using dry heat.

Why use it?

Roasting develops flavour and creates a browned exterior while keeping the inside juicy.

Best for

Tips

  • Season generously.
  • Use a meat thermometer where possible.
  • Rest roasts after cooking so juices redistribute.

Braising

What is it?

Braising combines browning with slow cooking in a covered pot with a moderate amount of liquid. The meat is usually cooked as a larger piece or large portions that are later served whole or gently pulled apart.

Why use it?

Braising is ideal when you want deep flavour development plus a rich sauce. The meat becomes tender while still holding its structure, and the cooking liquid reduces into a built-in gravy.

Best for

Tips

  • Brown the meat first for deeper flavour.
  • Use enough liquid to come partway up the meat, not fully cover it.
  • Cook low and slow until fork-tender but not falling apart (unless intended).

Stewing

What is it?

Stewing cooks meat cut into smaller cubes that are fully submerged in liquid and cooked until tender.

Why use it?

Stewing is designed for turning smaller, tougher pieces into a rich, spoonable dish where the sauce and meat cook together from the start.

Best for

Tips

  • Brown meat first for better depth of flavour.
  • Keep the heat at a gentle simmer, not a boil.
  • Cook long enough for connective tissue to fully break down.

Slow Cooking

What is it?

Cooking meat gently over many hours in a slow cooker, covered pot, or low oven.

Why use it?

It produces very tender, flavour-rich meat with minimal attention.

Best for

Tips

  • Low and steady heat gives the best texture.
  • Avoid lifting the lid too often.
  • Meat is ready when it easily pulls apart.

Braaiing / Grilling

What is it?

Cooking over direct heat on a braai or under your oven grill.

Why use it?

Creates strong flavour, char, and texture quickly.

Best for

Tips

  • Smaller cuts: short cook over high heat.
  • Larger cuts or bone-in pieces: lower heat for longer to cook through without burning the outside.
  • Use heat zones so you can move meat around as needed.
  • Rest meat before serving.

Poaching and Gentle Simmering

What is it?

Cooking meat gently in liquid below boiling point.

Why use it?

Keeps lean or delicate meats moist and tender without drying them out.

Best for

Tips

  • Never allow a hard boil.
  • Use stock, herbs, onion, garlic, and pepper for flavour.
  • Keep the liquid at a gentle shimmer, not bubbling aggressively.

A Simple Rule of Thumb

Tender cuts generally suit quick, dry cooking methods such as frying, grilling and roasting.

Hardworking cuts with more connective tissue generally suit slow, moist cooking methods such as braising and stewing.

Matching the cut to the cooking method is often the difference between meat that is merely cooked and meat that is truly delicious.

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