What makes red meat tough?

Question

roasted this joint of beef today, and it was tough what may of cause this?

HELLO MALCOLM THANKS FOR YOUR ANSWER WHAT TEMPERTURE IN THE OVEN AND HOW LONG FOR?

Answer 1

Musculature. The more muscle and ligament, and the more "work" that the cut of beef does on the live animal, the less tender it will be as a piece of dead meat.

Cooking temperature and method plays a part, too. A rib roast is naturally tender and you can roast it dry at a higher heat, as it contains less muscle than other cuts. High dry heat is fine for meat with little muscle, such as rib roast and filet mignon, but makes a muscle cut like a joint or round roast "cinch up" and become tough. You need moist slow heat and longer cooking times to relax those muscles, and if cooked properly, they have a wonderful flavor and texture.

The more tender cuts come mainly from the upper middle back of the steer, which does little real work in hauling half a ton of potential meat around the pasture or feed yard. These cuts are more suitable for roasting, broiling and grilling, which are quick dry heat cooking methods.

A joint or shank, or anything which comes from the neck, rump, or flank, are the working parts which mainly move the steer around, and consequently contain more muscle and sinew. They're more suitable for moist heat cooking methods, such as stewing, pot roasting or braising, or need to be roasted covered in a slow oven (325) for several hours. Scraps from these cuts are often made into hamburger, and are very flavorful. Grinding, or moist and/or slow cooking breaks down the muscle and makes the meat tender.

If you Google for Beef Charts, you'll find many with more actual cooking information and recipes than visual information, such as the chart I chose below for illustration.

Answer 2

Fat helps keep beef tender when roasting it, not big lumps, but look for some some small flecks of white (marbled).

You should cook beef in a hot oven (preheat 230-250 C), baste frequently and reduce heat during cooking if you have a large joint.

Roast for approx 15 Min's per pound.

To test, place on a tray and press firmly to check juices, beef should be underdone and a little blood should show in the juices.

Allow to rest for 15 Min's before slicing (against the grain).

Make sure you are using a good quality joint for roasting like sirloin, fillet, not so great topside, any lower quality than this then consider boiling it instead as you need good quality meat for roasting.

Answer 3

Check on your cut of beef, some need to be cooked very slowly, e.g. topside of beef, whereas rib of beef can be roasted more quickly in a hotter oven. Also if the beef has not been hung properly, no matter how you cook it, it will be tough. Make sure you go to a reputable butcher when you buy a joint of beef, then if it is tough you can go back to him and ask how long the beef has been hung before he put it for sale in his shop. Dont be fobbed off, if he thinks you know your beef he will be only too pleased to sell you his prime cuts.

Answer 4

here,s my tip i am an ex butcher so this is how i do it dont matter what cut fore quarter or hind quarter just wrap in foil with alittle bit of water heat oven to very hot then put beef joint in turn oven down to 1 or 2 max and leave for a good few hours 3 or 4 should do you wont burn it so dont be worried you can leave it go shopping etc when you come back take it out rest it for 20 to 30 mins and carve it will melt in the mouth one thing to look out for when buying if its very dark and slightly tacky the animal was stressed when it was slaughtered and will be tough no matter what you do so there now you know my secret recipe oh and when its cooked sprinkle som salt and pepper on before you carve

Answer 5

Cooking it too long is probably the culprit. beef especially is best served slightly pink.

However if this isn't the problem it may be that the meat wasn't left to 'rest' afterwards. Next time, once the meat is cooked leave it to stand on the side under foil for ten minutes. this will allow the meat time to 'relax' and release more juices making it more tender.

hope this helps!

Answer 6

Could be a poor quality cut of meat. It could also be that the cow was slightly older. These cuts are fine as long as you know their origins, you would then have been able to adjust the cooking time/style. Basically, older cuts should be roasted for longer on a lower heat or the cut of meat used for stewing.

Answer 7

did you take it from the fridge and put it in the oven straight away?my advice for a joint is to leave it out at room temp for about half an hour,this relaxes it and so it should be tender also dont cook it too quick,i do this with all cuts of red meat,chops and steak and stuff also tenderise by peircing the meat several times with a fork before cooking..hope this helps

Answer 8

It depends on the cut and how you sliced it. Leaner cuts (steaks) have very little fat or connective tissue and should be cooked to medium rare or medium. Others like stew beef or pot roast need lots of moist cooking or braising. Either way, if you cut with the grain rather than across, any cut of beef will be tough.

Answer 9

I do mind pretty much like Malcolm , only difference is I insert garlic cloves in different areas of the meat. I do it in the oven same way and just keep it moist by turning it over now and then and pouring spoonfuls of it's stock over it. I always leave some of it's stock in the oven pan and after taking it out of oven and slicing it on platter. I pour a little of this over it. delicious! Tip is to keep it moist.

Answer 10

That cut is better off as ground beef or a roast that will cook for hours