Why is my ribeye steak tough?
Online Answer
The toughest cuts have a lot of connective tissue and come from a heavily exercised muscle. (Exercise increases the amount of connective tissue within the muscles, making them tougher.) The tenderest cuts are those that have very little connective tissue and come from a little-used muscle..
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Does Freezing Steak Make It Tough? Nope! Freezing steak shouldn't change the texture of steak. The cut of beef has the most bearing on tenderness: tender cuts, like filet, will remain tender, while fattier cuts, like flank, will remain chewier.
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2 Answers. What you're looking for is sometimes called a Heavy Hen. In the supermarket, it will look much like a large roasting chicken, however the bones are larger and the meat is much tougher than chickens sold as roasters, broilers, or fryers.
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It depends on the cut. If you cook a lamb shank low and slow, it will become more tender as long as you don't let it dry out. A lamb chop, on the other hand, will reach optimum tenderness at medium rare. After that it will become tougher as it cooks..
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