1. Cooking Meat BY. Chris

2. Braising Cuts- shoulder, leg, chuck, shank, brisket, oxtail and rump. Brown meat in oil. Simmer meat in a acidic liquid(tenderises meat).

3. Grilling Cuts-tenderloin, rib eye, top sirloin, cross rib. Grilled over gas flame or charcoal.

4. Roasting cuts- Tenderloin, Rib Eye, Prime Rib, Strip Loin, Rib, Top Sirloin Pat dry and place in oven

5. Sauteing Smaller more tender cuts of meat. Use small amounts of fat and heat pan to high temperatures then add meat and keep the meat moving in the pan.

6. Stewing Cuts- Blade Steaks or Blade Roasts or Short Ribs Brown the meat then add to stock in pot with veggies

7. Marinade in acid Soaking meat in a acid based marinade to break down the connective tissues.

8. Enzyme tenderising The use of enzymes from pineapples and papayas to break down the tissue in the meat.

9. pounding Hammer the meat to break up the connective tissues. Also able to poke with needles to get the same effect.

10. Scouring Making shallow cuts in the meat to allow for further tenderising.

11. Grinding Grinds up all the connective tissue in the meat.

12. sources http://culinaryarts.about.com/od/dryheatcoo king/a/sauteing.htm http://culinaryarts.about.com/od/dryheatcoo king/a/sauteing.htm http://www.ehow.com/how_8172949_score- beef-before-cooking.html