How to cook cuts of meat correctly (beef, pork, chicken and fish)

Cooking meat correctly is an essential skill for anyone who wants to prepare tasty and succulent meals. Each type of meat — beef, pork, chicken and fish — has unique characteristics that require specific techniques to enhance flavor and ensure ideal texture.

The cooking point, the temperature and the method used make all the difference in the final result of the dish.

In addition to influencing flavor and tenderness, the way meat is prepared also impacts food safety. Improper cooking can result in dry meat or, even worse, health risks such as bacterial contamination. Therefore, it is essential to know the correct temperatures for each type of protein and the best methods to preserve your natural juices.

In this guide, we’ll explore how to cook each cut of meat optimally, highlighting techniques such as grilling, roasting, steaming and frying. Whether you’re looking for a juicy steak, tender ribs, golden chicken or delicately cooked fish, understanding the right processes will ensure tastier, better-prepared meals.

Now that we understand the importance of preparing meat correctly, let’s explore the best techniques for each type of protein.

1. Beef

Beef comes in different cuts, each suitable for a different type of preparation. The main methods include grilling, roasting and slow cooking.

Grilled (steak, picanha, sirloin): For a juicy steak, heat the frying pan or barbecue well before adding the meat. Avoid piercing it to preserve the juices and seal both sides before adjusting the desired doneness.
Roasts (rib, breast, rump): For tougher meats, the ideal is a long cooking at a low temperature (between 150°C and 180°C) to ensure tenderness. The use of marinades and herbs can enhance the flavor.
Stews and stews (chuck, muscle, breast): Tougher cuts must be cooked for hours over low heat, with broth and seasonings, so that they remain tender and tasty.

Ideal temperature:

Rare: 52-55°C
To point: 60-65°C
Well done: above 70°C

2. Pork

Pork is tasty and versatile, but requires careful cooking to avoid contamination.

Grilled (loin, steak, pork filet mignon): Just like beef, grilled pork needs a high temperature to seal and maintain juiciness. However, it is essential to ensure that it is well cooked internally.
Roasts (pork ribs, ham, shoulder): Slow roasting (at 160°C-180°C) guarantees soft and tasty meat. Citrus marinades help enhance flavor and prevent dryness.
Cooked (pork knuckle, belly, stewed ribs): Cooking over low heat for a few hours makes tougher cuts extremely tender and juicy.

Ideal temperature:

Well cooked: 63-71°C (always cooked completely)

3. Chicken

Chicken is one of the most consumed meats, but it requires attention to prevent it from becoming dry or, worse, raw inside.

Grilled (chicken breast, boneless thigh, drumstick): To avoid dryness, use marinades and cook over medium heat to ensure even cooking.
Roasts (whole chicken, thighs and thighs with bones): Moderate temperatures (180°C-200°C) guarantee a juicy chicken. To make the skin crispy, increase the temperature in the last few minutes.
Cooked foods (stews, shredded chicken, soups): Low heat and prolonged cooking keep the meat moist and flavorful.

Ideal temperature:

Always well cooked: above 74°C

4. Fish and Seafood

The fish has a delicate texture and requires specific methods to prevent it from drying out or falling apart.

Grilled (salmon, tuna, tilapia, sea bass): Fish with firm flesh supports grilling better. Always use medium heat so it doesn’t burn before cooking inside.
Roasts (cod, hake, sole): Baking at moderate temperatures (180°C) with sauces or aluminum foil preserves moisture and prevents it from drying out.
Cooked foods (moquecas, stews, stews): Cooking should be brief to maintain the soft and juicy texture.

Ideal temperature:

Properly cooked: 55-63°C

Each type of meat has particularities that require specific cooking methods to preserve flavor, juiciness and food safety. By following the correct techniques and respecting ideal temperatures, you will be able to prepare tender and delicious meats, guaranteeing well-prepared and tasty meals.

Extra: Knives and utensils

1. Appropriate Knives

Each type of meat requires a specific knife to facilitate handling and ensure precise cuts:

Chef’s Knife: Versatile and ideal for cutting practically any type of meat.
Bone Knife: It has a thin, curved blade, perfect for removing bones and fat.
Serrated Knife: Essential for tougher cuts, such as ribs and meat loaf.
Cleave: Used for robust cuts, such as small bones and large pieces of meat.

Tip: Always keep your knives sharp for more precise and safe cuts.

2. Culinary Thermometer

Ensuring that the meat reaches the ideal internal temperature prevents it from becoming raw or drying out. A quick-read digital thermometer is essential for roasting and grilling meats.

3. Cutting Boards

To avoid cross-contamination, use separate cutting boards for different meats:

Plastic or glass: Easier to sanitize for raw meats.
Wood: Great for ready cuts, as it better preserves the knife’s edge.

4. Pans and Grills

Different cuts require different types of cooking utensils:

Cast Iron Frying Pan: Perfect for searing meat, as it maintains and distributes heat well.
Grill or Barbecue: Essential for grilled and roasted cuts with a tasty crust.
Grid Baking Pans: Allow the meat to bake evenly, preventing it from becoming soaked in fat.
Pressure Cooker: Ideal for tough meats that require long cooking, such as muscle and ribs.

5. Tongs and Spatulas

Avoid piercing the meat with forks, as this causes the juices to escape and makes the meat dry. Use stainless steel tongs to turn grilled items and spatulas for delicate cuts, such as fish.

6. Marinators and Seasoning Injectors

To ensure deep flavor, vacuum marinators accelerate the absorption of seasonings, while injectors allow broths and marinades to penetrate directly into the meat.