Continued: step-by-step on how to get the most delicious results!

Cook it “low and slow.”

More expensive cuts of meat can be seared over high temperatures. But many budget cuts, like chuck roast and pork shoulder, need low and slow cooking techniques.

When braising tougher cuts of meat, the collagen will break down in the cooking liquid, allowing those tough muscle fibers to separate.

Get the correct internal temperature.

Overcooking can dry your meat. In comparison, undercooked meat can be pretty chewy. We recommend using an instant-read meat thermometer; pull your meat when ready.

Amazon has a great one here: ThermoPro TP19H Digital Meat Thermometer. For naturally tender cuts like beef tenderloin, this can mean as rare as 125 degrees Fahrenheit. In contrast, tougher cuts like brisket should be cooked to 195 degrees Fahrenheit.

Let the meat rest.

No matter how well you prepare and cook your meat, it’ll turn out dry and hard if you don’t let it rest. A general rule of thumb to follow is 5 minutes per inch of thickness for steaks or 10 minutes per pound for roasts.

This will allow the juices to spread evenly throughout the meat instead of dribbling out onto the cutting board, which indicates you’ll have a hard time chewing it.

What did you think of all the meat-marinating mistakes we’ve shared with you? How many times have YOU made them? We’d love to hear your thoughts in the comments section.

And if you found this article helpful, Nutrition In USA thinks you’ll also get a kick out of this: 8 Junk Foods You Can Enjoy Guilt-Free