What meats are fibrous?

"Fibrous" is a relative term when it comes to meat. Some cuts of meat are more fibrous than others, and even within the same cut, there can be variations in fiber content.

Here are some meats generally considered more fibrous:

* Beef:

* Tougher Cuts: Chuck, Brisket, Shank, Round

* Reason: These cuts come from muscles that are used a lot by the animal, making them denser and more fibrous.

* Lamb:

* Tougher Cuts: Shoulder, Neck, Shank

* Reason: Similar to beef, these cuts are from hard-working muscles.

* Pork:

* Tougher Cuts: Shoulder, Hock, Ribs

* Reason: Again, these cuts are from muscles that are often used.

* Chicken:

* Dark Meat: Legs, Thighs

* Reason: Dark meat is more fibrous than white meat, which is from the breast.

* Venison:

* Most cuts: Due to its lean nature and the way venison is typically raised, most cuts can be tougher.

Here are some ways to make fibrous meats more tender:

* Cook them slowly: This breaks down the tough fibers. Think braising, slow-roasting, or pressure cooking.

* Use a marinade: Acidic ingredients like vinegar, lemon juice, or yogurt can help to tenderize meat.

* Use tenderizing tools: Meat mallets, tenderizing needles, and even a fork can help break down fibers.

Remember, the best way to determine if a particular cut of meat is fibrous is to ask your butcher for advice. They can tell you how to cook it best and whether it requires special preparation.