Tag: Tough cuts

Did you know that connective tissue can account for up to 15% of a muscle's dry matter, depending on the cut? The primary function of connective tissue in meat is to provide structural support, binding muscle fibers and contributing significantly to the final texture and tenderness of the cooked product.

Did you know that beef shank was once considered a "poor man's food" due to its toughness? Today, discerning home cooks know that with the right technique, **is beef shank a good cut of meat** is not even a question—it's a flavorful and affordable secret weapon.

Did you know that meat's toughness is primarily due to connective tissue, most of which is collagen? To break collagen in meat, cooks must understand the science behind moist heat, enzymes, and mechanical tenderization to achieve melt-in-your-mouth results.

Runner steak is a specific beef cut prized by some butchers for its lean profile and robust flavor. Originating from the shoulder, this lesser-known cut is a cost-effective option for slow-cooked dishes when prepared correctly.

While often overlooked, neck meat is a culinary secret prized by chefs and home cooks for its rich, deep flavor that rivals more expensive cuts. This tough and sinewy section from an animal's neck is exceptionally good for slow-cooking, where time and low heat break down its connective tissues into gelatin, creating succulent, fall-off-the-bone tender meat.

According to food scientists who studied beef tenderness, the eye of round ranked 26th out of 40 cuts, confirming its status as a lean, but tougher cut of beef. The answer to whether eye of round is a good steak depends entirely on your cooking approach and expectations. While it lacks the marbling for a traditional quick sear, it offers rich beefy flavor and surprising versatility when prepared correctly.

Over 50% of a cow's body weight is composed of muscle tissue, and the amount of work a muscle performs directly impacts its tenderness and flavor. When considering a nutrition diet, understanding which steak is the most worked muscle is key to balancing robust flavor with nutritional content and proper cooking techniques.