Tag: Tough meat

Meat that is hard or difficult to chew is most often called "tough". This common problem arises from a combination of biological factors and cooking techniques, which can transform a flavorful cut into an unpleasant dining experience.

Muscles that are used most frequently, such as those from the legs and shoulders, contain the highest concentrations of connective tissue. Understanding which cuts are tough due to this tissue is the first step toward mastering slow-cooking techniques that result in fall-apart-tender beef.

Though often overlooked, beef round is an inexpensive and highly versatile cut that can be surprisingly tender and flavorful when prepared correctly. Sourced from the cow's muscular hind legs, its low-fat content and toughness require specific cooking methods to achieve excellent results.

Brisket's popularity in BBQ competitions might suggest otherwise, but many home cooks still wonder if brisket is the worst cut of beef. While raw brisket is undeniably tough due to its muscle and connective tissue, this characteristic is precisely what makes it a prime candidate for specific, transformative cooking techniques.

A surprisingly simple scientific fact governs the fate of gristle in your cooking: it does not break down with heat. This tough, rubbery connective tissue, made primarily of the protein elastin, is resistant to even the longest and slowest cooking methods.

The amount of connective tissue in a beef cut is directly related to how much a muscle is used. Therefore, the toughest and most flavorful cuts often come from the legs, chest, and shoulders, and it is these cuts of beef have a lot of connective tissue.

According to food scientists, beef tendons are primarily composed of collagen, a tough connective tissue that becomes gelatinous and tender when cooked properly over a long period. This means that while you can eat the tendons in steak, they require different preparation than the muscle meat to be enjoyable.