Why are Some Cuts of Beef More Tender

There are several reasons why certain cuts of meat are more tender than other cuts. The reasons can be the area in which the meat is cut from, the age of the animal, and the amount of activity the animal had. So, a fat lazy cow will be pretty tender.

Basically if the area in which the meat is cut from is an area on the animal which wasn't exercised much, it will be a lot more tender. If the animal was exercised heavily, it will have a lot tougher meat. Kobe beef cattle from Japan are actually massaged. What this does is reduce the stress and loosens them muscles making for tender cuts of meat.

So, if you want a tender steak, don't go with old, heavily exercised beef cattle, stick with the fat, lazy ones. Want to know how the freezer life of beef compares with chicken? Visit >> Freezer Life of Chicken vs. Beef

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Freeze Your Smaller Cuts of Meat

The smaller the cut of meat the more quickly it will spoil. Larger cuts of meat take longer to go bad. You should only store smaller cuts of meat in your refrigerator for a day or two at most. If you can't cook them in that time you need to put them in the freezer. Meats such as cubed meat, stir fry meat, or liver should be cooked within a day or else frozen.

So, freeze those small cuts of meat if you don't have the time to cook them right away.