i. Tender cut
If the cuts of meat are of sufficiently high quality, they may be cooked by dry heat methods. Prime rib roasts of beef, steak or roast from the loin and sirloin, leg of lamb, and fresh or cured ham roasts are usually quite acceptable when cooked by dry heat. Whole beef rounds, if from good quality carcasses may be cooked by roasting – dry heat method. Ground or comminuted meat is also sufficiently tender to permit cooking by dry-heat procedures. The amount of shrinkage is relatively low in dry heat, so it is used whenever possible because of greater yield.
ii. Tough cuts
Shank meat, heel of rounds, breast of lamb and chuck roast of beef are usually classified as less tender cuts. They generally give best results if cooked by moist-heat of combination methods. Thus they are best cooked by braising, stewing, simmering or pressure cooking. In order to reduce shrinkage losses, those cuts are often cooked in casings or packaging material that prevent evaporation and holds the juice lost during cooking. Phosphates may be added to some products to retain their juice thereby increasing yields.
iii. Processed products
Sausages, hams, and roasts for precooked frozen meals are often cooked by combination method to reduce shrinkage and improve flavour. Some loaves are browned in hot fat to improve appearance, flavour and aroma.
Titany answered the question on April 25, 2022 at 12:17
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