When the going gets tough, the tough get delicious.
Tough cuts may take a lot longer to
break down than the less-complicated ground meat and softer muscle we’re used to in our fast food sandwiches, but that extra time pays off. If you know what you’re doing (read: don’t dry it out), the tough cut will be the tastiest decision in your grocery basket -- and often the cheapest.
So which tasty trains go to Flavortown? Here’s a breakdown of some of the toughest parts of every animal you eat, along with noteworthy tips from some of the top butchers and BBQ chefs in the country.
First rule: Weight-bearing limbs are tenacious. While every species has its unique nuances, when it comes to the toughest parts of chicken, sheep, beef, and pork, the consensus is strong: The locomotive muscles and connective tissue are toughest in each cut.
“The parts that will naturally be toughest are those areas or muscle groups that are used for locomotion – think biceps and hamstrings in athletes,” says Bryan Bracewell, owner of Southside Market & Barbeque in Elgin, TX. “These areas will be tougher because the muscles are built for a job – carrying the animal through its life – and they will naturally have more connective tissue, collagen, tendons, ligaments, etc. to help them do their jobs.”
Bracewell knows what he’s talking about. Founded in 1886, Southside Market is hailed as the oldest barbecue restaurant in Texas, which means they’ve been slow-cooking meat longer than 12 of these United States have hung on the flag.
While there will be tough meat cuts in every grade and origin of meat, keep in mind that it takes a lot more muscle and structure to carry around a 1,200lb. steer than it does to power a 4lb. broiler. Volume increases faster than surface area, so bigger animals need tougher muscles. But that good and powerful tissue gives exciting flavor characteristics to each animal. https://www.thrillist.com/eat/nation/the-toughest-parts-of-every-animal-you-eat/food-and-drink
