How to Cook Large Cuts of Meat

Since the days when the survival of our ancestors depended entirely on the success of the hunt, a large cut of meat symbolized prosperity, wealth, and confidence in a comfortable future. Nowadays, roasted pork leg, veal shoulder, or leg of mutton tend to grace our festive tables, but unfortunately, these majestic, large cuts of meat do not always turn out juicy and soft.

Overcooked, burnt, not baked through — everyone who has ever attempted to bake large cuts of meat faced these problems. Today, Cook It would like to share with you five useful tips to help avoid annoying mistakes and cook tasty, juicy, and evenly roasted meat.

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5 Tips to Cook Large Cuts of Meat

Roasting meat begins with picking the perfect cut. Boneless cuts are best: tenderloin, fillet, shank. The piece that you want to bake whole should not weigh more than 5 pounds; a too-large one will burn at the edges and will fail to bake through.

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You can imbue meat with additional flavor, for example, garlic, and use a marinade to make lean cuts soft and juicy. Mustard and honey are great for pork; beef goes well with sweet and sour sauces and herbes de Provence.

1. Season the Night Before

Spices and seasonings need time to imbue large cuts with their aroma and flavor, so rub the meat with them the night before. Place the seasoned meat uncovered on a tray and let it sit in the fridge until morning. One night will be enough for it to absorb the flavor of spices.

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2. Let the Meat Come To Room Temperature

More often than not, meat goes into the oven straight from the fridge; such a rush is undesirable when dealing with large cuts. Remove the meat from the refrigerator in advance and let it sit for 2-3 hours at room temperature. Thus, the center of the piece has time to come up to the temperature of the surface. This culinary trick will ensure that the meat cooks evenly.

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3. Do the Work to Achieve That Golden Crust

Most people pop the meat in the oven and eagerly await for it to bake. This method can lead to a disappointing result.

To achieve a golden crust of perfection, consider updating your baking tactics. If the size of the cut allows, fry it in a pan until golden brown before sending it into the oven.

Large cuts of meat should go straight in the oven preheated to 430–480 °F. Bake them until golden brown, then reduce the temperature to 320–355 °F and continue to bake until the desired degree of roasting is achieved.

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4. Meat Needs Rest

Getting your roasted meat from the oven isn’t the end of the cooking process. After baking, any meat dish must rest so that the juices have time to evenly spread inside the piece.

For steaks, 10–15 minutes is enough, but large cuts of meat will take longer. Before cutting and serving, let the roasted meat rest in a warm place under a towel for 15–30 minutes.

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5. Cutting Meat Right Will Make It Softer

Although cutting meat isn’t hard, many people would rather reassign this task to someone else.

Before cutting meat, take a close look at the piece: you will see lines — fibers — running along the length of it. By slicing the meat against the grain, you will make it softer and juicier.

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We hope you’ve found these tips on how to cook large cuts of meat useful. Save this article to bookmarks, and don’t forget to share it with your friends!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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