We've seen that not many people know and use methods other than boiling, frying and maybe grilling to cook their meat. And it's mostly because many people do not know that cooking methods contribute largely to the taste of food.
So here are 13 cooking methods for meat, grouped by the type of heat they use and the results they produce. One of these might just become your favourite cooking method.
Dry-Heat Cooking Methods:
These use direct heat (no water) to create deep flavor, browning, and crispy textures.
1. Grilling.
How it works: Meat is cooked over an open flame or hot coals.
Best for: Steaks, chops, chicken, ram or goat suya.
Results: Smoky, charred flavor and a crisp exterior.
2. Broiling.
How it works: Similar to grilling, but the heat source is above (like in an oven).
Best for: Thin meat cuts, kebabs, or marinated steaks.
Results: Quick browning and caramelization.
3. Roasting.
How it works: Large-sized meat cuts are cooked in an oven with dry, even heat.
Best for: Whole chickens, beef roast, ram leg, or goat leg.
Results: Tender inside, browned outside.
4. Pan-Frying / Searing.
How it works: The meat is cooked in a little oil on a hot pan.
Best for: Steaks, cutlets, liver, or small boneless pieces cut into small cubes.
Results: Crisp crust and juicy center.
5. Deep-Frying.
How it works: Meat is submerged completely in hot oil and fried until it's brown.
Best for: Chicken, meatballs, or beef
Results: Crunchy exterior, fast cooking.
Moist-Heat Cooking Methods:
These use water, broth, or steam to tenderize and cook meat slowly.
6. Boiling
How it works: Meat is fully submerged in boiling liquid.
Best for: Making stock, pepper soup, or offal dishes.
Results: Soft texture, flavorful broth.
7. Simmering
How it works: Cooking meat gently in liquid just below boiling.
Best for: Soups, stews, and sauces.
Results: Tender, juicy meat with rich broth.
8. Braising
How it works: Meat is first browned, then cooked slowly in a small amount of liquid.
Best for: Tougher cuts like cow tail, shaki, or cow leg.
Results: Deeply flavored, melt-in-mouth meat texture.
9. Stewing
How it works: Meat is fully covered in liquid and simmered for a long time.
Best for: Beef stew, ram stew, or goat curry.
Results: Very tender meat and thick, rich sauce.
10. Poaching
How it works: The meat is gently cooked in water or broth at low heat (not boiling).
Best for: Chicken breasts or delicate cuts.
Results: Soft, juicy, and light-flavored meat.
Combination & Specialized Methods
11. Smoking
How it works: For this method, meat is slowly cooked with smoke from burning wood or charcoal.
Best for: Suya, barbecued ram, or smoked turkey.
Results: Distinct smoky flavor and aroma.
12. Sous Vide (Modern Method)
How it works: Meat is vacuum-sealed and cooked slowly in temperature-controlled water.
Best for: Steaks and fine-dining level meats.
Results: Extremely tender and evenly cooked meat.
13. Pressure Cooking
How it works: Meat is cooked quickly under high pressure and steam.
Best for: Tough cuts like cow leg, goat, or ponmo.
Results: Tender meat in a fraction of the normal time.
NOW FOR THE TOP MOST SECRET:
No matter what method you cook with, the secret to delicious meat is quality, and that’s where we come in.
At Meat Madam, every cut is fresh, hygienically processed, and conveniently packaged for you. From ram and goat to chicken and beef, we make it easy to cook your favorite dishes with confidence.
Click the button below to order your next pack and start cooking like a pro today.
