Cook ground meats, pâtés and terrines, and fresh sausages in the same manner as tender meats, briefly and moderately to
retain juiciness.
To cook tough cuts so that they're tender and their fibers
retain some juiciness, heat them to an internal temperature of 140 to 160 °F / 60 to 70 °C.
The company asserts that
this retains the juiciness of the product.
Some purists disdain knives and prefer scissors to cut the meat because their cut supposedly
retains the juiciness and flavor of the meat.
The fruit
retains its juiciness and brightness best this way.