Cooler Meat is Tougher Meat

Have you ever noticed that as your meat cools it gets tougher? Well, the cooler your steak or roasts are the tougher they will be. The reason for this is that the collagen in meat turns to a gelatin and begins to thicken as the meat cools.

In order to avoid the toughening of your meat you will want to serve your steak or other meats on a warmed plate or a metal plate. If it is a roast that you have made, after carving it place the rest of the roast in a warmer or put it back in the oven.

What to know how to marinade your meats? Visit >> Tips on How to Marinade Meats

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