The meat can be cooked in various ways and the speed of cooking depends on the type of the meat that is under consideration.
The hard parts of the animal body are difficult to cook as these are muscles and need more time.
The softer portions of the body are relatively easy to cook in any way.
Therefore, if you want to grill, roast or fry the meat then the softer parts of the animal that are not involved in any exercise are the best.
The very tough cuts can be very good for the health.
Therefore, keep in mind that if you are an expert cook then goes for the meat with the cuts.
The meat contains a uniform nutritional value and it is wrong that the softer meat is not as good as the harder and muscular one.
If you know the art of cooking you will get the required taste and nutrition.
You can cook in an oven in both ways either slow or the fast.
The joint meat will be brownish on the surface and pinkish inside if cooked at the high temperature and quickly in an oven.
The slower roasting might loss the taste e of the meat.
The fibers are broken and the meat becomes softer.
If the meat is in small chops or fine cuts, the grilling and frying at the slow speed will be the ideal cooking methods to get the ultimate taste from the meat.
The fibers and the taste of the meat will not destroy.
If the grilling or frying is needed it will be better to marinate the meat before cooking.
The lemon juice with some oil is a good marinating agent.
The meat should be kept in this solution for about an hour.
Slow and braising cooking of the meat is advised in a solution of wine and seasoned vegetables in the winter season to get the charm out of it.
This method is good for the cheaper meat pieces.
The meat will be very tasteful.
The outdoor roosted meat on a barbeque or spit can be really enjoyed.
But keep in mind the meat should not be allowed to burn and it is properly roasted from all sides.
Steaks, chops and sausages are also very tasty and can be enjoyed.