Preseli Bluestone Meats has all the tips on how to cook meat to perfection
With over 32 years' experience, our Carmarthen-based butchers understand the best ways to prepare any variety or cut of meat.
Expertly cook meat, our way
Meat is cooked to enhance its natural flavour and tenderness. Its versatility lends itself to a variety of different cuisines. There are many different ways of cooking meat - the guide below will help you to choose the best method to cook your favoured cuts. During cooking, the meat contracts and exudes some of its juices, which form a brown, savoury coating on the surface of the meat. This adds flavour and accounts for the popularity of roasted, grilled, and pan-fried meats.
Pan and stir-frying
Suitable for smaller, tender pieces of meat, this method of cooking is quick and easy. Prepare your pan or wok with a tablespoon of oil or lightly oil the meat before cooking. Rotate the meat until evenly browned. Depending on the thickness of the meat, cooking times will vary, and the thicker the meat, the longer it will take.
Grilling and BBQ
As the heat is applied directly to the meat, it is also a quick method of cooking. Make sure you always preheat your grill/BBQ before cooking. As with stir-frying, this method of cooking is healthy as it adds little or no oil to the meat, and the meat can be marinated for extra flavor and succulence. A little oil should be brushed onto lean meat before cooking.
This method is also known as braising, casseroling, or stewing. It is the slowest cooking method and is most suitable for less expensive cuts of meat. Once the dish is prepared, it can be placed in the oven at a low temperature and left to cook for hours while you go about your daily activities.
Meat is cooked in a liquid such as wine or stock in addition to vegetables and herbs of your choice. To seal the meat properly, place it in a casserole dish with a tight-fitting lid after sealing on the hob. To each 500g of meat, add no more than 250ml of liquid, along with your choice of root vegetables and flavourings. Allow the dish to simmer in a preheated oven that shouldn't exceed 160 °C, gas mark 3. For each 500g of meat, allow 50 minutes.
Of all the cooking methods, this is the easiest. Just follow the simple guidelines below for an excellent roast:
When buying the meat, allow for the following weights per person: 100g boneless, 225g bone-in
Weigh the joint and calculate how long it needs to cook, and preheat the oven to gas mark 4-5, 180 °C, 350 °F.
Place the joint in a roasting tin, uncovered and seasoned. Vary the seasoning and herbs to suit your individual taste.
Ensure it is placed with the fat uppermost so that it melts during cooking to baste the joint and keep it succulent.
After the joint is cooked, allow it to rest for at least 10 minutes before carving. By letting the meat relax and the juices to disperse evenly, it's easier to carve and the meat is more succulent.