What makes meat less tender?

1. Cut of meat:

* Muscle activity: Muscles that are used frequently (like legs and shoulders) are tougher than those that are less active (like the loin).

* Connective tissue: Tougher cuts have more collagen and elastin, which are tough proteins that break down into gelatin during cooking.

* Fat content: Marbling (fat within the muscle) helps tenderize meat, while leaner cuts tend to be tougher.

2. Age of animal:

* Older animals: Have tougher muscles due to more collagen and elastin buildup.

3. Cooking methods:

* Overcooking: Overcooked meat can become dry and tough.

* Dry heat methods: Methods like grilling, roasting, and pan-frying can toughen meat if not done correctly.

4. Improper handling:

* Freezing and thawing: Repeated freezing and thawing can toughen meat.

* Incorrect storage: Storing meat improperly can lead to dehydration and toughening.

5. Breed and genetics:

* Some breeds: Naturally have tougher meat than others.

6. Animal's diet:

* Stressful conditions: Stressful environments can impact meat quality.

Here's a summary of what toughens meat:

* More connective tissue: Collagen and elastin are tough proteins.

* Less fat: Marbling helps with tenderness.

* Overcooking: Causes muscle fibers to contract and dry out.

* Improper cooking methods: Dry heat without proper techniques can toughen meat.

* Poor storage and handling: Can lead to dehydration and toughening.

It's important to choose the right cut of meat for your cooking method and to cook it properly to achieve the desired tenderness.