Vermeulen, HesterPretorius, BeulahSchonfeldt, H.C. (Hettie Carina)2020-10-282020-10-282020-06Vermeulen, H., Pretorius, B. & Schonfeldt, H. 2020, 'What’s cooking? exploring red meat cooking methods among consumers in the Western Cape', Farmbiz, vol. 6. no. 6, pp. 46-48.2410-5635 (print)http://hdl.handle.net/2263/76633The 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).en© Plaas MediaCooking methodsPreparationRed meatSouth Africa (SA)Article