When you cook meat there are four goals you want to achieve: improve the meat's flavor, change its color, make it more tender, destroy and harmful organisms. The golden rule of cooking meat is constant low-temperature heat which improves taste and appearance, and tenderizes. The ideal temperature for oven cooking in 325 degrees. Use the chart below to determine internal temperature or doneness.

Meat can be cooked in one of two ways: dry heat or moist heat. Each of these methods can be used in various ways, but the general rule is to use dry heat for tender cuts of meat and moist heat for less tender cuts.

Roasting - This method is suitable for any tender cut of beef, veal, pork or lamb. To roast, place the meat on a rack in a roasting pan without water. Roast at 325 F. The meat may be seasoned prior to roasting and a meat thermometer should be used.

Braising - Also known as pot-roasting, braising is generally used for less tender cuts, although some tender cuts like pork or veal chops can also be tasty when braised. This method involves cooking the meat in a small amount of liquid. To braise, brown the meat in its own fat or in a small amount of added fat. After the meat is browned, some liquid, such as water, broth, tomatoes or soup, may be added. Do not cover meat in liquid. Cook over low heat or in a 325 degree oven approximately 1 1/2 - 3 hours depending on the size of the meat.