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
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="skcatlman" data-source="post: 363127" data-attributes="member: 5562"><p>Here is the problem i see with tenderness. Cooking varitations can make a tough cut tender and a tender cut tough. So the method of preparation has a huge effect on tenderness and until the consumer who is doing the cooking is educted properly this whole tenderness issue it moot. Just a question on murry greys were they not derrived from an angus X shorthorn base? And if so why would they not top both charts ? Every breed is looking for another marketing tool and this is just the newest on IMO. As for marbeling it is useless if all the fat is lost in the cooking process, the consumer is just paying for more than they get. I personally like a well marbeled t-bone steak 2" thick bbq'ed rare. If you want a tastey,tender, juicy steak you will get it every time. I have a relative that always complains about tough beef from the store even angus beef but here is the rub he wants it well done no pink or juice in the steak basically a boot sole. The reason is his fear of a foodborne illness.</p></blockquote><p></p>
[QUOTE="skcatlman, post: 363127, member: 5562"] Here is the problem i see with tenderness. Cooking varitations can make a tough cut tender and a tender cut tough. So the method of preparation has a huge effect on tenderness and until the consumer who is doing the cooking is educted properly this whole tenderness issue it moot. Just a question on murry greys were they not derrived from an angus X shorthorn base? And if so why would they not top both charts ? Every breed is looking for another marketing tool and this is just the newest on IMO. As for marbeling it is useless if all the fat is lost in the cooking process, the consumer is just paying for more than they get. I personally like a well marbeled t-bone steak 2" thick bbq'ed rare. If you want a tastey,tender, juicy steak you will get it every time. I have a relative that always complains about tough beef from the store even angus beef but here is the rub he wants it well done no pink or juice in the steak basically a boot sole. The reason is his fear of a foodborne illness. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Tenderness
Top