At our premium meat webshop, we are committed to providing our customers with the highest quality meats. We focus not only on freshness and flavor but also on perfect preparation. The right cooking technique is essential for meat to be flavorful, juicy, and tender.

In this article, we will provide tips for grilling, roasting, and braising meats. In the first section, we will provide general tips, and in the second section, we will provide additional information broken down by meat type.

General Tips:

    Choose the right meat. For grilling and roasting, fatty meats like ribeye steak, pork shoulder, or chicken thighs are ideal. For braising, leaner meats like chicken breast or turkey breast are better.

    Use a meat thermometer: Using a meat thermometer is the easiest way to make sure that the meat is cooked through. The internal temperature of pork and beef should be 160°F (71°C), chicken should be 165°F (74°C), and duck and goose should be 167°F (75°C).

    Resting: After cooking the meat, let it rest for 5-10 minutes before slicing. This resting time allows the juices to redistribute throughout the meat, making it more juicy and flavorful.

Meat Type-Specific Tips:

Grilling Premium Beef:

    Grill or roast beef at medium or high heat. For grilling, turn the meat often to cook evenly. For roasting, preheat the oven and roast the meat until it reaches the desired internal temperature.

    Choose the right cut: Ribeye, New York strip steak, flank steak, or filet mignon are all great choices for grilling. 

    Use a marinade: You can marinate beef before grilling to make it even more flavorful.

    Perfect sear: At the beginning of grilling, sear the meat over high heat to create a nice crust. Then, you can lower the heat and continue cooking the meat to the desired internal temperature.

Roasting Premium Pork:

    Grill or roast pork at medium or low heat. For grilling, turn the meat often to cook evenly. For roasting, preheat the oven and roast the meat until it reaches the desired internal temperature.

    Use a meat thermometer: It is very important to reach the internal temperature when cooking pork for safe consumption.

    Internal temperature: The internal temperature of pork should be at least 160°F (71°C).

    For stuffed pork: When roasting stuffed pork, first sear the meat on all sides to prevent the stuffing from falling out. Then, lower the heat and cook the meat through completely.

Grilling or Roasting Premium Chicken:

    Grill or roast chicken at medium or high heat. For grilling, turn the meat often to cook evenly. For roasting, preheat the oven and roast the meat until it reaches the desired internal temperature.

    Skin-on or skinless chicken: Skin-on chicken will be more flavorful but contain more fat. Skinless chicken is a leaner and healthier option.

    Marinating chicken: Marinating chicken helps to keep the meat moist and flavorful.

Roasting Premium Duck and Goose:

    Grill or roast duck and goose at low heat. For grilling, turn the meat often to cook evenly. For roasting, preheat the oven and roast the meat until it reaches the desired internal temperature.

    Duck and goose skin is fattier. During roasting, you can pour off the excess fat from the pan.

    Follow specific tips for roasting duck and goose livers: Duck and goose livers require special preparation, so it is best to look for specific instructions to achieve the perfect result.

Braising:

Braising is an excellent cooking technique for leaner meats like chicken breast or turkey breast. To braise meat, place it in a pan with a small amount of liquid and cover the pan. Braise the meat at low heat until it is tender.

By following these tips, you can ensure that your meats are cooked to perfection. Visit our webshop today and discover our premium meat selection! Browse our recipes and find the ideal cooking technique for your chosen meat. At our premium meat webshop, you will find everything you need for perfect grilling, roasting, or braising!