What is one common method for cooking meat?

The selection of roasting, grilling, sautéing, or braising as a common method for cooking meat is appropriate because these techniques are widely used in culinary practices for cooking meat effectively and enhancing its flavor and texture.

Roasting involves cooking meat in an oven with dry heat, resulting in a well-cooked exterior while retaining moisture inside. Grilling applies direct heat from below, creating a distinct charred flavor and appealing grill marks. Sautéing quickly cooks meat in a small amount of fat over relatively high heat, allowing for rapid browning and the development of a rich, savory crust. Braising combines both dry and moist heat, where meat is first browned and then cooked slowly in a covered pot with some liquid, which tenderizes tougher cuts while infusing them with flavor.

In contrast, although other options include various cooking methods, they encompass a broader range and may not be specific primarily to meat preparation. For example, some methods listed, like freezing or toasting, do not conventionally correspond with cooking meat, while others might pertain to cooking practices that are less common for meat-specific preparation.