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Tips 'n Tricks
Tough beef...what to do?
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<blockquote data-quote="row4wsu" data-source="post: 508481" data-attributes="member: 7867"><p>If you don't want to send her to the grider I would age her atleast one more week. This helps with both tenderness and taste. The other thing to try is a lower temp for every form of cooking -- grilling, roasts, on the stove top, etc. Cook your roasts at 275 or 300 instead of 325. Also crock pots are a great thing. Tenderizer is another thing to consider as it breaks up tissue or great marinades with vinegar base.</p><p></p><p> We only finish our cattle on 60 days of grain and far less than most --- so they are mostly grass fed -- and this works for us.</p></blockquote><p></p>
[QUOTE="row4wsu, post: 508481, member: 7867"] If you don't want to send her to the grider I would age her atleast one more week. This helps with both tenderness and taste. The other thing to try is a lower temp for every form of cooking -- grilling, roasts, on the stove top, etc. Cook your roasts at 275 or 300 instead of 325. Also crock pots are a great thing. Tenderizer is another thing to consider as it breaks up tissue or great marinades with vinegar base. We only finish our cattle on 60 days of grain and far less than most --- so they are mostly grass fed -- and this works for us. [/QUOTE]
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Tough beef...what to do?
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