Why Your Meat Turns Out Dry (and 3 Foolproof Ways to Fix It)

Have you ever cooked a beautiful piece of meat, only to end up with something dry and tough? It’s a common problem in Filipino households, especially when preparing meats for family gatherings or weekend meals. The good news? It’s not your cooking skills—it’s just a matter of knowing a few simple techniques.

Here’s why meat often dries out, and how to fix it:

Overcooking – Always Monitor Temperature
One of the most common mistakes when cooking chicken or steak is overcooking. While it’s important to reach a safe internal temperature to kill harmful bacteria, cooking beyond this point can leave the meat dry and tough. The best way to avoid this is by using a meat thermometer. Unlike guessing based on color or timing alone, a thermometer gives you accuracy and confidence—ensuring your dish is both safe to eat and perfectly juicy.

Not Resting the Meat – Let the Juices Redistribute
Patience pays off in the kitchen. After cooking, it’s tempting to cut straight into that delicious piece of meat, but doing so causes all the flavorful juices to run out onto the plate. By letting the meat rest for a few minutes—about 5 minutes for chicken breasts and up to 10 minutes for larger cuts like steak—the juices redistribute throughout the meat. This simple step keeps every bite moist, tender, and full of flavor.

Choosing the Wrong Cut – Pick the Right Piece
Not all cuts of meat are created equal. Some are naturally leaner, which makes them more prone to drying out, while others have beautiful marbling (fat distributed within the muscle) that keeps them tender and juicy when cooked. For example, a chicken thigh will stay more succulent than a chicken breast, and a ribeye steak will often be juicier than a sirloin. Choosing the right cut for the cooking method you plan to use can make all the difference in achieving the perfect result.

Small changes can make a big difference. For example, marinating your meat not only adds flavor but also helps lock in moisture. Another trick is using the right cooking method for the right cut—slow cooking for tough cuts, quick searing for tender cuts. Mastering these small details ensures every meal you serve stays juicy and satisfying.

Want consistently juicy, tender meat? Start with the right cuts from The Fat Butcher—because great dishes begin with great ingredients.