• Turn down the heat.
• Use a meat thermometer.
• Use less seasonings and sauces.
• Learn about dry-heat cooking for fancier, fresh cuts.
• Learn about moist-heat cooking for less tender cuts.

(for use on tender cuts)

• Fats and water are pulled from the meat, firming it up until it reaches desired done-ness. You want a firm but juicy product.
• Salt meat before cooking, then pan fry steak on a hot skillet for 2 minutes per side. Then oven bake at 200(F) for 8-12 minutes.
• Tip: Ensure all cuts are fairly equal in size and width.

(for use on tougher cuts when brazing, stewing, slow cooking)

• Tougher cuts come from parts of the animal that does more work thus having more connective tissue known as ‘collagen’. Moist-heat breaks this down.

(some cuts that work with both methods)

• Shoulder, neck and chuck roasts, chops, steaks, top rounds, eye of round.
• Put meat in the oven and roast slowly for several hours at 170(F). Juice will not escape while under low temperature.