Are there any butchers out there, why would serloin be tough? ive cooked it two different ways and its still tough, ive never seen it before
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..Strange1 is JUU
ANSWERS: 4
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anyone?
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no and no
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What did the sirloin look like before you cooked it? Was the meat bright scarlet? If it was, it probably means that the meat had not been hung long enough after slaughter. After slaughter, rigor mortis occurs because the physiology of the muscles causes the filaments to jam together and the meat becomes tough. A competent butcher hangs the carcase in a cool place long enough for the rigour to relax. It might be that the cool place was very cool in the Winter and the rigour had not had time to relax. Very tough meat, especially in joints such as sirloin that are expected to be tender, usually means that the period of hanging has been too short.
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aint a buthcr... and niethr a cook... :-S... hope yu aint gona be mad at me for tht... :-S... peace!!!
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