February 2, 2007, Newsletter Issue #179: Cut Tenderness
Tip of the Week
When looking for tender cuts of meat, choose beef labeled loin or rib. These cuts come from the central suspension muscles so they are exercised less. The less exercise the muscles get, the more tender the cut of meat. You can prepare these tender cuts using dry heat cooking methods such as grilling and broiling.
If you choose cuts of beef labeled chuck or round they will be less tender. These cuts come from the front and rear muscles which are responsible for movement. These muscles are heavily exercised and therefore are less tender. Prepare these cuts using moist heat cooking methods such as in a crock pot.
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