What structural component, abundant in the Loin or Rib sections, suits quick, dry-heat cooking?
Answer
Less connective tissue and less muscle work.
Muscles located near the center of the animal, such as the Loin or Rib sections (yielding cuts like ribeye or New York strip), are inherently more tender because these muscles are utilized less frequently by the animal during movement. This reduced workload results in lower amounts of tough, fibrous connective tissue like collagen. Because the structure is naturally tender, these cuts are ideally suited for quick cooking methods utilizing dry heat, such as searing or grilling, which are designed to rapidly cook the muscle fibers without the need for lengthy collagen breakdown.
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