1. How to cook meat!
By Kayla Yeo

2. Grilled Meat Step 1- Turn on your grill or gas cooker
Step 2- While waiting for your grill to heat up take a piece of meat and tenderize it, using a tenderizing hammer
Step 3- Season your meat using any type of seasoning that suits your taste
Step 4- Lay the meat on the grill and do not move it until grill lines brown.
Step 5- Turn meat over with a spatula (don’t use a fork can puncture the meat and lead to loss of juice)
Step 6- Remove the meat when its done to your liking
Enjoy your meat!

3. Grilled meat pictures

4. Roasted Meat
Step 1- oven sear by placing roast in preheated oven for 10minutes
Step 2- Reduce heat, cook to desired doneness, removing from oven when 3 degrees below finished temperature
Step 3- Cover and let stand for at least 15minutes

5. Braising
Step 1 dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 minutes.
Step 2- Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2hours till meat is tender.

6. Sautéing
A method in cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced facilitate fast cooking

7. Stewing
This process is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry

8. Tenderizing Methods!

9. Marinated in Acid
When you create a marinate using an acid based liquid and let it sit over night to make the meat more tender and flavourful

10. Enzyme Tenderizers
Using enzyme tenderizers break apart the protein which disrupts and loosens muscle fibres and tenderizes the meat

11. Scoring
Scoring meat is done by making several shallow cuts across the meats surface in diagonal lines making a crises cross pattern helps absorption.