What’s cooking? Exploring red meat cooking methods among consumers in the Western Cape

Abstract

The preparation of red meat can involve numerous cooking methods, often classified as either dry-heat cooking methods (e.g. fried, oven baked, oven grilled, roasted, outdoor grilled/braai) or moistheat cooking methods which involve the preparation of meat in liquid (e.g. boil, stew, casserole or potjiekos in the South African context).