it is because their flesh were firmly firmed....
When cabbage is boiled, the leaves are tenderized and release sugars.
It comes from the loin of the pig, and it is hammered flat and tenderized in doing so.
a strilploin comes off the backstrap while the ribeye is more centered on the cow. peesonally I perfer ribeyes
You get wet and tenderized meat and funky tasting Dr. Pepper
right away after their hunt. serve up tenderized.
Elastin. Usually found mixed in with other CTs like collagen, elastin is essentially impossible to render edible.
When they pound it to tenderize it, its called "cracking" just because its fried doesn't mean cracked.
Schnitzel is made out of a boneless cut of meat that is pounded and tenderized until it is very thin and flat, and then breaded and fried. Schnitzel can be made from veal, pork, beef, chicken, or turkey.
A strip steak, a Kansas City Steak, a Delmonico or a striploin.
Tenderizing and marinading are steps that are taken to improve the chewability and flavor of the cheaper cuts of meat. In order to to avoid the possibility of serving and eating meat that is tough, and hard to chew, it is tenderized. Meat is also sliced across the grain before it is served, making the muscle fibers shorter and less stringy and therefore, easier to chew with a greater sensation of tenderness. Natural tenderness and better flavor are why higher prices are charged for the better cuts of meat.
If squirrel is soaked in butter milk for at least an hour it tenderizes the meat. When breaded and fried after being tenderized it can be very tasty. Also pound for pound squirrels have one of the highest concentrations of protein of any animal.