Read a cut before it hits the grill - Summer Meat Cooking | Zoonk

Read a cut before it hits the grill - Summer Meat Cooking | Zoonk

1Lesson 1 of 26

Read a cut before it hits the grill

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A tight educational close-up of a raw mixed meat cut on a cutting board, annotated like a simple map with short labels pointing to muscle, fat, connective tissue, bone, skin, and surface moisture; keep the background plain and leave out utensils or decorative food styling.

Read the cut like a map

Before a cut hits the grill, look for its parts: muscle, fat, connective tissue, bone, skin, and surface moisture. Those parts tell you whether heat will move fast, slow, evenly, or in trouble spots.