What cooking method is ideal for tough cuts like Beef Shank or Round high in collagen?
Answer
Slow, moist-heat methods like braising.
Cuts of meat sourced from heavily worked muscles, such as the Shank or Round sections of beef, contain a high content of fibrous connective tissue, notably collagen. Collagen is inherently tough when heated quickly. Therefore, the optimal preparation method involves slow, moist heat techniques like braising. This extended exposure to lower temperatures in a liquid environment facilitates the chemical conversion of the tough collagen into soft gelatin. This dissolution process significantly increases the palatability and tenderness of the cut, which would otherwise remain chewy if subjected to quick, dry heat preparation.
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