1. Cooking with meat.

2. Grilling You should have a thick cut of meat around 1 ¼‘” – 1 ½” to avoid burning the meat if it is too thin. Let steak become room temperature before grilling. Have your grill have coal on one side and none on the other, you would start cooking the meat with the non coal side to make it juicier. You should flip often to cook the meat more evenly. You can use a thermometer to determine the kind of steak you want. The best kind of meat to grill is steak.

3. Roasting Season the meat ahead of time so the meat can soak up the flavours. You should take it out half a hour earlier before you roast it. Preheat the oven to a high temperature like 450°F. Set the roast on a rack with the fat side up. The pan sides should be pretty low so the hot air can circulate, don’t cover the pan. Cook for about 20-30 minutes then lower the heat to 275°F – 325°F. After checking for the right temperature, remove the roast from the oven, cover it in foil and let it rest for 15-20 minutes before carving.

4. Braising Find a tough cut of meat, Preheat oven to 300°F. Pat dry and cut off any excess fat on the meat. Heat a small amount of oil in a heavy-bottom oven proof braising pan over high heat. When the oil is very hot add the meat and brown for a minute or two on all sides. Set the meat aside. Lower the heat and add in vegetables, sauté until vegetables soften. Deglaze the pan with a flavourful liquid, like broth or wine. Simmer, add the meat back into the pot with an acidic ingredient. The liquid should just barely cover the meat, bring the liquid back into a simmer and cover the pan with a tight fitting lid and put into the oven. Braise for 1-5 hours.

5. Sautéing You should use thin tender cuts of beef that cook quickly, like thin sliced tenderloin steaks. The beef can be seasoned any way before being put into the pan. Heat the pan on medium heat before you add the oil, once it is heated pour 1 or two tablespoons of oil into the heated skillet. The oil should sizzle when the meat touches the pan. Using tongs or a spatula you should turn the meat once in a while. Once the meat is done you can use the juices left behind to make a sauce.

6. Stewing You start off with less tender but flavour filled cuts of beef the moisture softens the beef and tenderizes it over time.

7. Tenderizing methods Marinating in acid- you soak the beef in a marinade to soften the beef over time and give it flavour. Enzyme tenderizers- when you use extract from a fruit to tenderize the beef. Pounding- where you use a meat pounder to tenderize the beef by weakening the tissue by hitting it. Scoring and grinding- scoring the meat by cutting a diamond pattern into it. Grinding the meat to turn it into things like burgers

8. References Pictures http://www.seriouseats.com/images/2012/05/20120513-steak-tips-grilling-slow-start.jpeg http://cdn.toptenreviews.com/rev/misc/articles/6064/how-to-cook-the-2.jpg http://blog.anticorestaurant.com/wp- content/uploads/2014/11/b68a29671b8da1ac1ce27022f40606442bd61617-1.jpg http://blog.anticorestaurant.com/wp- content/uploads/2014/11/b68a29671b8da1ac1ce27022f40606442bd61617-1.jpg http://foodiereflections.com/wp-content/uploads/2009/05/img_3673.jpg Information http://www.wikihow.com/Grill-Steak http://culinaryarts.about.com/od/beefporkothermeats/a/roastmeat.htm http://culinaryarts.about.com/od/moistheatcooking/ht/How-to-Braise-Meat.htm http://www.recipetips.com/kitchen-tips/t--373/sauteing-beef.asp