Editing Meat (section)

=== Methods of preparation ===

Meat can be cooked in many ways, including [[braise|braising]], [[broiling]], [[frying]], [[grilling]], and [[roasting]].<ref>{{cite web |title=Meat Cooking Methods |url=https://animalscience.unl.edu/meat-cooking-methods |publisher=University of Nebraska-Lincoln Institute of Agriculture and Natural Resources |access-date=17 February 2024}}</ref> Meat can be [[curing (food preservation)|cured]] by [[smoking (food)|smoking]], which preserves and flavors food by exposing it to smoke from burning or smoldering wood<!-- such as beech or apple-->.<ref>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/features/smoked-food-on-a-plate-9198295.html |title=Smoked food... on a plate |first=Hilly |last=Janes |newspaper=The Independent |location=London |date=2001-11-10 |access-date=2023-08-28 |url-status=live |url-access=registration |archive-url=https://web.archive.org/web/20220706132708/http://www.independent.co.uk/life-style/food-and-drink/features/smoked-food-on-a-plate-9198295.html |archive-date=2022-07-06}}</ref> Other methods of curing include [[pickling]], [[salted meat|salting]], and air-drying.<ref>{{cite web |last=Nummer |first=Brian A. |title=Historical Origins of Food Preservation |website=National Center for Home Food Preservation |url=https://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html |access-date=2 January 2023 |date=May 2002 |archive-date=October 15, 2011 |archive-url=https://web.archive.org/web/20111015194629/http://www.uga.edu/nchfp/publications/nchfp/factsheets/food_pres_hist.html |url-status=dead }}</ref> Some recipes call for raw meat; [[steak tartare]] is made from minced raw beef.<ref>{{cite web |title=Steak tartare: Traditional Appetizer From France |website=TasteAtlas |url=https://www.tasteatlas.com/steak-tartare |access-date=2023-11-03}}</ref> [[Pâté]]s are made with ground meat and fat, often including [[liver]].<ref>{{cite web |title=Demystifying French Soft Charcuterie |url=https://guide.michelin.com/en/article/features/%E6%B3%95%E5%BC%8F%E8%82%9D%E9%86%AC%E8%88%87%E8%82%89%E9%86%AC |access-date=2 July 2021 |website=MICHELIN Guide |archive-date=6 March 2022 |archive-url=https://web.archive.org/web/20220306223240/https://guide.michelin.com/en/article/features/%E6%B3%95%E5%BC%8F%E8%82%9D%E9%86%AC%E8%88%87%E8%82%89%E9%86%AC |url-status=live}}</ref>

<gallery class=center mode=nolines widths=220 heights=220 caption="Types of meat and techniques used to prepare it">
File:Janjetina i odojak na ražnju u Novalji.2 (cropped).jpg |[[Spit-roasting]] a lamb and a suckling pig
File:Копчіння тушок гусей.jpg |Geese being [[smokehouse|smoked in a smokehouse]]
File:Papaz yahnisi - cooking.jpg |[[Stewing]] mutton with vegetables
File:Pan frying sausages.jpg |[[Frying]] pork sausages in a pan
File:Steak Tartare in Dresden.jpg |Raw beef: [[steak tartare]]
File:Duck Liver Pâté.jpg |Duck [[liver pâté]]
</gallery>