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7 Common Meat Cooking Mistakes and Fixes

Post by Jaz Konig

Apr 28 2025

Perfectly cooked meat isn’t just about taste; it’s about getting the flavour, tenderness, and nutrition right. Even experienced home cooks can fall into bad habits that ruin a great cut.

Whether it’s drying out a steak or slicing the wrong way, these small errors add up. The good news is each mistake has a simple fix.

Let’s look at the most common meat cooking mistakes and how to correct them, so every meal is as juicy and delicious as it should be.

1. Cooking Meat Straight from the Fridge

Cooking meat straight from the fridge can lead to uneven cooking. When meat is too cold, it doesn’t cook properly, with the outside becoming overcooked while the inside remains raw.

To ensure an even cook, always let meat rest at room temperature for at least 20-30 minutes before cooking. This allows the meat to cook more evenly, achieving a perfect sear and better overall texture.

It’s a simple yet effective trick to enhance your cooking results and avoid frustration with undercooked meat.

2. Not Letting the Meat Rest After Cooking

Cutting into your meat too soon can result in dry, tough cuts. When meat is freshly cooked, its juices are concentrated in the centre. If you slice it immediately, those juices escape, leaving the meat less tender.

Let your meat rest for 5-10 minutes (or longer for larger cuts) before carving. Resting allows the juices to redistribute throughout, ensuring a moist and tender bite.

This step is vital for achieving restaurant-quality results every time.

3. Using the Wrong Pan or Grill Temperature

Pan or grill temperature can make all the difference when cooking meat. Too low a temperature prevents proper searing, leading to grey, dry meat.

Too high, and the outside burns before the inside is fully cooked. To get the perfect crust and cook your meat evenly, preheat your pan or grill.

Medium-high heat is ideal for searing and locking in juices. Use a thermometer or hand test to check the temperature of the cooking surface for the best results.

4. Overcrowding the Pan

Overcrowding the pan is a common mistake that can ruin your meat. When too much meat is added to a hot pan at once, the temperature drops, and instead of searing, the meat begins to stew in its own juices.

This results in lacklustre texture and flavour. To fix this, always cook in batches, allowing each piece to sear properly. A well-seared piece of meat ensures a golden, caramelised crust and a tender, juicy interior.

5. Guessing the Doneness

Relying on guesswork to determine when your meat is done can lead to undercooked or overcooked meals. Instead of cutting into the meat or poking it with a fork, use a meat thermometer to check internal temperatures.

Different meats require specific temperatures for optimal doneness. For example, chicken should reach 75°C, while steaks vary from 50°C for rare to 70°C for well done. This simple tool will help you cook meat to perfection every time.

6. Skipping the Seasoning (or Overseasoning)

Seasoning is key to bringing out the natural flavours in your meat. However, either skipping it or overdoing it can both result in bland or overly salty dishes. For best results, season your meat generously with salt and pepper before cooking.

Add extra seasonings or marinades depending on the flavour profile you’re going for. After cooking, taste-test and adjust the seasoning if necessary. This balanced approach will ensure your meat tastes delicious without being overpowering.

7. Cutting Meat the Wrong Way

The way you cut meat can affect its tenderness. Slicing with the grain can make it tougher and chewier. Always cut meat against the grain to break up muscle fibres, ensuring each bite is tender and easy to chew.

This is especially important for tougher cuts like flank steak or brisket. A sharp knife also helps with clean cuts, which retain the meat’s juiciness and enhance your overall dining experience.

How to Choose the Right Cut of Meat for Different Cooking Methods

Not all cuts of meat are created equal! Choosing the right cut for your cooking method is the key to unlocking the full flavour and texture of your meat.

Grilling: Ribeye, Sirloin, T-bone, Filet Mignon: These cuts are tender with good marbling, making them ideal for high-heat, quick cooking methods like grilling.
Roasting: Beef tenderloin, Pork loin, and Chicken breasts (bone-in) Are Lean cuts that retain moisture during slow cooking, resulting in a tender and juicy outcome when roasted at moderate temperatures.
Slow Cooking (Braised): Chuck roast, Brisket, Pork shoulder, Lamb shanks: Tougher cuts with more connective tissue that break down and become deliciously tender when cooked slowly over time.
Pan-searing: New York strip, Pork chops, Chicken thighs (bone-in or boneless): These cuts cook quickly and develop a rich, flavourful crust when seared in a hot pan.
Stir-frying: Flank steak, Skirt steak, Chicken breast, Pork tenderloin: Thin and tender cuts, perfect for quick, high-heat cooking methods like stir-frying.
Grilling (for Ground Meat): Ground beef (80/20), Ground lamb: The fat content in these ground meats helps provide juicy, flavourful burgers or kebabs when cooked on the grill.

The Importance of Resting Meat: Why It Affects Taste and Texture

Have you ever sliced into your meat too soon, only to watch the juices pour out? Resting your meat after cooking is a crucial step in ensuring it’s as tender and flavourful as possible.

Juices Stay Locked In: When meat cooks, the proteins contract, pushing juices to the centre. Resting allows the fibres to relax, redistributing the juices throughout the meat, resulting in a moist and tender texture.
Improved Flavour: As the juices settle, the flavours have time to meld and become more intense. Resting enhances the overall taste and gives you a richer experience with every bite.
Optimal Doneness: Resting meat helps it reach the perfect internal temperature. For instance, with steak, this can result in the ideal level of doneness, whether you prefer rare or well-done.
Prevents Dryness: Slicing meat immediately after cooking can cause it to lose moisture quickly, resulting in dry bites. Resting gives the meat time to reabsorb some of the juices, keeping it moist.
How Long to Rest: The general rule is to rest smaller cuts (like steaks) for about 5–10 minutes, while larger cuts (like roasts) should rest for 15–20 minutes or more, depending on size.

Final Thought

Ready to elevate your cooking game? Start with high-quality cuts from Carnivore Society and avoid common cooking mistakes. With the right techniques and premium meat, you can enjoy a perfectly cooked meal every time. Visit us now to explore our range of top-tier meats for your next dish!