What makes meat tough in general? (tenderize, cider, tomato, marinate)

[mainebrokerman]

Originally Posted by NoMoreSnowForMe

This is so true. An old fashioned pressure cooker can cook almost any cut into a tender delight :-)

crock pots work pretty good too


this is an excellent point- how its cooked determines how tender it is..

i remember my grandmother with her pressure cooker going all the time.... you dont see people cooking with pressure cookers like they use to

[70Ford]

Originally Posted by jlawrence01

As I was driving past a couple of the Tyson pants in Nebraska and Iowa last week, I had a couple questions about beef grading.

First, at what point is the beef actually graded? At the live auction or when it is broken down to the carcass?

Also. when an operation buys live steer, how do they know what they are getting before kill? If there some contingency with the sellers?

USDA Beef Quality and Yield Grades | Meat Science

[longnecker]

Originally Posted by 20yrsinBranson

I was always told that if you cook the meat slow, using moist heat, it will be tender. If you cook the meat too quickly it can turn tough.

20yrsinBranson

That is what I was taught. But lately we have had some cooked on low in the crockpot still quite firm.

[momtothree]

Thank you, I really enjoy learning something new.

[Capt. Cave Man]

Originally Posted by longnecker

That is what I was taught. But lately we have had some cooked on low in the crockpot still quite firm.

Keep it cook'n till ya get the texture ya want. If a recipe says 5 hrs on low......well what is low? 5hrs from when? just an example

brisket can be tough until it "gives in", around the 200* internal temp. Then you can take it too far also.

OP, not all animals are created equal, raised the same, fed the same, ate the same amt, etc.

You can take the cheapest cut and make it more flavorful and tender than the most expensive cut by cooking it right.

The more a muscle works, the tougher it will be. Think horn and hoof on cattle. The farthest point from those two areas will be most tender, but not most flavorful.

[momtothree]

Originally Posted by Capt. Cave Man

OP, not all animals are created equal, raised the same, fed the same, ate the same amt, etc.

Yep, I knew at least that much. Was just curious (and learned!) as to the specifics.

[momtothree]

Originally Posted by mainebrokerman

crock pots work pretty good too


this is an excellent point- how its cooked determines how tender it is..

i remember my grandmother with her pressure cooker going all the time.... you dont see people cooking with pressure cookers like they use to

I still have my pressure cooker going on 20 years now. I use it for most of my cuban dishes along with beans and stew. I am tempted to buy a new one, heard they are pretty sweet with extra features. But my Abuela would turn over in her grave if I did!

[NCN]

On our farm Dad always put the calf in a pen and fed it corn for a few weeks before killing it. Muscle is tough and non-muscle cuts of beef are tender. I didn't think I liked beef. I didn't realize I had never eaten anything but veal until I left home. Stewed veal is good, but I didn't like it any other way. And I am not talking about beef stew. I don't like vegetables cooked with beef very much. Beef cooked in a pot by itself or roasted is much better.

[Mistermobile]

Originally Posted by NoMoreSnowForMe

This is so true. An old fashioned pressure cooker can cook almost any cut into a tender delight :-)

..old fashion pressure cooker today and not be on ATF's radar?

I remember my mom used one until the day she shot the metal thingy on top through the ceiling.

[Teddy52]

I doubt many people would put steaks in a preasure cooker however.

Steaks is where the tender meat and tough meet are exposed for what they are.

There is a reason why packing plants that kill all older, healthy, cows bone out the entire carcass and don't save the steaks for grilling.

With steaks, you can't make a " silk purse out of a sow's ear "