Dry heat cookery should be used for which cut of meat?

Dry heat cookery is best suited for cuts of meat that are tender and have a good amount of marbling, as this cooking method relies on direct heat for flavor development and texture. Cuts of meat located near the backbone tend to be more tender because they come from muscles that have less use, which contributes to their tenderness.

Using dry heat cooking methods, such as roasting or grilling, on these tender cuts allows them to retain their juiciness while developing a flavorful crust. In contrast, the shoulder, neck, and brisket are typically tougher cuts that come from more exercised muscles and usually require moist heat cooking methods, such as braising or slow cooking, to break down the connective tissue and make them palatable. Thus, the best option for dry heat cooking in this context is indeed the cut near the backbone.