Roasting ~ is just like baking, except you are cooking meat. This can be either with dry heat or moist heat or a combination of the two. For Dry-Heat, place meat fat-side up, on a rack in an uncovered roasting pan. Roast in the oven at 275 to 325 degrees. Searing the flesh side may increase moisture retention. Meat may be cooked like this in a rotisserie. For Moist-Heat the meat is either partially or tightly covered to keep it from drying out. If covered to tightly, the meat will be steamed instead of roasted.

Broiling ~ is most suitable for tender steaks like Rib-eye, T-bone, Porterhouse, Sirloin, Club, Filet. This is best for meat that is 3/4 to 1 inch thick. Trim the excess fat to prevent curling. Place meat 3 to 3.5 inches from the heat in the oven with the temperature set to broil. Broil until meat is brown on one side, turn using tongs and broil until desired doneness. Be sure to grease the broiler rack to prevent sticking and line the broiler pan with foil or 1 inch of water to aid clean-up.

Pan Frying / Sauteing ~ Brown meat on both sides in a small amount of shortening or oil of your choice. Do not cover or cover only minimally to prevent splatter. Cook at a moderate temperature, turning occasionally until done. An easier method could be something like the Foreman Grill.

Braising ~ This is sometimes called pot roasting or stewing. You can carefully brown the meat prior to braisingm but this is not necessary. Add seasoning and a small amount of liquid. Cover and cook at low temperature - steaming the meat - until tender. Keep tightly covered and turn occasionally to keep the meat moist. Braising can be done on the stovetop or in the oven.