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What does meat that isn't tender called?
I think it is called hard or tough meat. That's all I know. Go to a steak house and ask a chef.
How meat tenderizers affect meat?
They actually shorten the protein strands which makes the meat more tender.
What is the opposite of tough meat?
Tender meat
What is the present tense for the word stuck?
"Stick/sticks" is the present tense of "stuck". They stick their forks into the tough meat. He sticks his fork into the tough meat. "Stuck" is the past tense. He stuck his fork into the tough meat.
Will a blind cow be tough?
Probably not as a rule, there are a lot of different reasons for a cow to be tough, surprisingly, the best piece of meat I ever enjoyed was from an old milk cow. I don't think that blindness is a reason in itself for the meat to be tough, unless you are teaching her to read. That might be kinda tough.
Why is keeping cows relaxed important to their value of meat?
Docile cattle give tender meat. When cattle are stressed out, levels of cortisol and adrenalin hormones surge through their bodies into their muscles making the meat dark and tough. Dark meat or animals that are "dark cutters" have tough meat, and is the kind of meat consumers won't buy.
What does the cowboy slang 'salt horse' mean?
Cowboys loved a colorful phrase! This was what a cowboy called corned beef. The insinuation was that it was as tough as horse meat.
What is the Samoan translation of the English word 'tough'?
tough (meat) - fefeu; difficult - faigata; hard to break - ma'a'a
What is meant by green meat?
It means meat that has spoiled and is not fit to eat. It can also refer to meat that is too fresh. When an animal is slaughtered the carcass stiffens and undergoes a process called "rigor mortis." If the meat is frozen at this point it is called "green meat" and can be tough and a bit flavorless. If you wait to freeze the meat (but still keep the carcass cold, just not frozen) till after rigor mortis has passed a few days later your meat has a much better quality.
What part of the animal does tough meat come from?
Some cuts of meat are tough because they come from an area of muscle that works hard, or they have a lot of connective tissue in them. Tough cuts of meat are best cooked in a slow moist way, such as a stew, because this gives the fibres time to absorb moisture, soften and break down. Meat from more tender cuts can become tough if overcooked, dried out, or if not given a few minutes in a warm location to relax and let the juices redistribute after cooking.
Why are tough cuts of meat used in stew?
Because it tastes good. (:
Can milk tenderize beef?
Yes. Milk is acidic and can break down tough meat. I use buttermilk, don't worry you won't taste it. Buttermilk is more acidic than regularmilk which is why it tastes bad but is better for marinating.
