Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
Gelbvieh x ??? for Tenderness
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="DOC HARRIS" data-source="post: 152980" data-attributes="member: 1683"><p>:shock: :roll: :?: :?: :roll: :shock: :???: The article on Tenderness is very informative. If I were slaughtering my own Beef, I would have two rooms; a Cool room (64 degrees) and a Freezer. I would hang about 75 -100 lbs on the 'bottom' end of the hung carcass, keep it in the cool room for about 8-10 hours, pounding on it occasionally with a rubber mallet to break down the connective tissue further before rolling it into the freezer, and age it for about a week at 38 degrees - then Deep Freeze it! Then - and only then - I would present it to my dear wife and say, "It is ready for your 'tender' care!" (Oh - - I forgot to take the 75-100 lbs. off of it! That would have been done between the 38 degrees and the Deep Freeze.) The weight would assist in the breaking-down of the connective tissue fibers and the separation of the "striped" muscles (voluntary) fasciculi prior to rigor mortis. The "rubber mallet" would serve the same purpose as the Japanese 'massaging' their beef to make it tender. I would market my steaks at about $50.00 /lb.! $25,000 per steer! If anyone wants to go partners with me - - with YOUR money and my brains - - we will be rich over night!! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> </p><p></p><p>DOC HARRIS</p></blockquote><p></p>
[QUOTE="DOC HARRIS, post: 152980, member: 1683"] :shock: :roll: :?: :?: :roll: :shock: :???: The article on Tenderness is very informative. If I were slaughtering my own Beef, I would have two rooms; a Cool room (64 degrees) and a Freezer. I would hang about 75 -100 lbs on the 'bottom' end of the hung carcass, keep it in the cool room for about 8-10 hours, pounding on it occasionally with a rubber mallet to break down the connective tissue further before rolling it into the freezer, and age it for about a week at 38 degrees - then Deep Freeze it! Then - and only then - I would present it to my dear wife and say, "It is ready for your 'tender' care!" (Oh - - I forgot to take the 75-100 lbs. off of it! That would have been done between the 38 degrees and the Deep Freeze.) The weight would assist in the breaking-down of the connective tissue fibers and the separation of the "striped" muscles (voluntary) fasciculi prior to rigor mortis. The "rubber mallet" would serve the same purpose as the Japanese 'massaging' their beef to make it tender. I would market my steaks at about $50.00 /lb.! $25,000 per steer! If anyone wants to go partners with me - - with YOUR money and my brains - - we will be rich over night!! :D DOC HARRIS [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Gelbvieh x ??? for Tenderness
Top