Here's a video by online cooking resource ChefSteps that helps at-home chefs identify tough and tender cuts of meat. Aside from the obvious information — "high-activity" areas like a cow's shoulder will be tougher than the "low-activity" ribs and loin — the video also throws some science into the mix. Basically, collagen is what holds an animal's muscles to its bones, and specific time-to-temperature combinations are what best allow that collagen to turn into the softer, more delicious gelatin. Go, watch the video explainer above.
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Watch ChefSteps Decode Animal Cuts, From Tough to Tender
Plus, science explains why tough cuts need to be braised.