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Tenderness -
Everybody likes tender meat. So what makes meat tender?
Extensive research reports that tenderness begins with genetics, but is enhanced by docility of the steer, handling and harvest methods, how the sides are aged before they are processed, and how the meat is processed.
There is a great deal of work in progress to determine what parts of the bovine genome are predictors of tenderness. No doubt we shall one day sample DNA and from it determine how to grade the yield of the animal. But, not today. We must look to secondary aspects of genetics and handling to try to assure the tenderness of the meat ultimately harvested from the animal.
Brahman cattle (Bos Indicus) are not as tender as European and English breeds (Bos Taurus). Within the English breeds, Black Angus and Hereford rate high, as do some of the dairy breeds. Deep Creek uses Black Angus and South Poll. The latter are crosses of Senepol, Barzona, Red Angus and Hereford.
Docility is derived partly from genetics, but is enhanced by the handling skills, techniques and policies of the Ranch. Deep Creek's rules require "no yelling-just quiet talk", no cattle prods or other physical abuse, and insist on human movements that do not frighten or alarm cattle, as well as not smoking around the cattle. We teach our handlers about cow psychology and fields of vision. We think it is better to train the cattle in the cooperative use of our handling pens than to force them. We often put some "cow candy" inside the handling pens to reward them for making the trip, peacefully!
Sudden harvest, done in the pasture is best. The end is sudden and without anticipation. A measured amount of time between harvest and being placed in the cooler to age seems to aid in promoting tenderness. We cannot do this if the animal is going to a USDA inspected processor. We use the services of processors inspected by State health authorities for this approach to harvest.
The harvested animal should next be taken to the abattoir to be prepared for hanging the sides. The hanging room is kept at about 34 degrees Fahrenheit. In the dark and quiet room, the next two to three weeks will see a remarkable transformation of the meat, as natural enzymes complete the process of tenderizing it.
The butcher is the last influence on tenderness before the chef. How the meat is cut and processed matters as well as all the care that has preceded the final work of preparing the meat.
Finally, the chef must choose the method of cooking. Best cooked moist, rapidly or roasted? Here is some great advice: http://www.beefitswhatsfordinner.com/aboutbeef/default.asp
Deep Creek Ranch, Inc.
Harvested at Deep Creek Ranch in February, 2008, for the purchasers of this fine steer.
