Posted by Ralph Bauer on October 08, 2012 at 09:02:09 from (22.214.171.124):
In Reply to: Tough beef posted by Ralphwd45 on October 07, 2012 at 20:53:58:
Ralph, Stress will make meat tough. I can't recall the type of hormone their body produces when stressed, but too much stress, especially during penning, transport(short is better), at the slaughterhouse right before being killed, can make meat tough. Pretty much true for cattle, hogs, deer (commercially raised, for example in southern New Zealand), etc. At the slaughterhouse, you want them to be in a breed appropriate sized pen and group, resting for a some hours, before taken to the processing line. I also heard that sprinklers dispersing water while in rest will calm them down, too. Dunno the kind of facility you took them to but that's what I have heard. Also, is the meat aged properly?? Aging will make meat a bit more tender, too. The "other" Ralph in OK.
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