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Non-Cattle Specific Topics
Recipes & Cooking
Tenderizing Beef
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<blockquote data-quote="greybeard" data-source="post: 1709029" data-attributes="member: 18945"><p>It's not the marbling that affects a 'cube' steak's tenderness.. </p><p>It's the white streaks of connective tissue that many consumers mistake for marbling. </p><p>No amount of tenderizing is going to make sinuous connective tissue palatable.</p><p>I had to educate my own son about that a few years back when we were getting enough tenderized steak for about 15 of our family.</p><p></p><p>Uncooked cube steak should be all red, no white streaks in it. </p><p>I absolutely love a chicken fried steak but hate when someone cooks them too long. May be a CFS but they are still a steak and I want mine med rare at the most. </p><p></p><p>There is a youtube guy called Guga Foods that has experimented with tenderizing all kinds of steak every conceivable way under the sun.</p></blockquote><p></p>
[QUOTE="greybeard, post: 1709029, member: 18945"] It's not the marbling that affects a 'cube' steak's tenderness.. It's the white streaks of connective tissue that many consumers mistake for marbling. No amount of tenderizing is going to make sinuous connective tissue palatable. I had to educate my own son about that a few years back when we were getting enough tenderized steak for about 15 of our family. Uncooked cube steak should be all red, no white streaks in it. I absolutely love a chicken fried steak but hate when someone cooks them too long. May be a CFS but they are still a steak and I want mine med rare at the most. There is a youtube guy called Guga Foods that has experimented with tenderizing all kinds of steak every conceivable way under the sun. [/QUOTE]
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