Tender vs. less tender meats.Thiscan be abig subject but really it boils down to just a couple of simple concepts. If a muscle gets a lot of exercise in an animal it will be a less tender cut of meat.So the meat that comes from the front shoulder or hind end of eithera cow or pig will be a less tender cut as as those animals do a LOT of walking around.Pork chops and beef steaks generally come from the rib or mid section of the animal.That area gets much less exercise than a leg or neck.Muscles that see little exercise are considered tender cuts.
Theless tender cuts will be more flavorful than a tender cut or meat but require a bit of careful cooking to make a delicious meal. Less tender cuts must be cooked at alow temperature (325-350 degrees F), with moisture (but not necessarily a lot of liquid)and for a longer period of time than a tender cut. This is why the less tender cut of meat called stew meat makes a delicious meal. The same recipe made with sirloin steak would not be as flavorful.
The less tender cuts tend to be less expensive than the tender cuts.Just remember to plan a bit more time in your meal preparation to make the meat tender and delicious.
Liz Meimann
I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.
