Does beef round have a lot of collagen
I think it is well accepted that beef round, which comes from a working part of the cow, is thus tough and needs to be handled properly. From various sources, I've read that beef rounds (some say all three top, bottom, eye, some say just the bottom round) have lots of connective tissue and braising is a good choice of method for cooking them.
However, it seems that the braised round cuts feel a lot different from chuck, shank, or ox-tail, which really seems to get fork tender and gives unctuous mouthfeel, and still feels quite tough.
That said, is the source of toughness of round cuts same as that of chuck, shank or oxtail, which is a large amount of collagen that will eventually turn into gelatin? If beef rounds do have lots of collagen, then is the perceived toughness due to drying out easily due to lack of fat, which the other cuts seem to have plenty of?
Another thing that confuses me is that some sources say the telltale signs of collagen are thick muscle fibers (easily seen on beef rounds) and multiple muscle groups held together by natural seams. (easily seen on chuck or shank)
Are those two factors, the thick muscle fibers and bunch of muscle groups held together, going to play out differently when braised, which one giving a better mouthfeel than the other?
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Which cut of beef has most collagen?
Chuck cuts are rich in collagen, which adds a great deal of flavor when cooked low and slow. Aside from burgers, these cuts perform at their highest when slow cooked with wet methods, like roasting, stewing, or braising.What part of beef has collagen?
The wonders of collagen Collagen is part of many cuts of meat. You'll have noticed it as the pale seams that run through cuts like chuck steak or osso bucco \u2013 like in the banner image above. It's also found as connective tissue wherever there is bone \u2013 like in a blade steak or around the ribs.Does top round have collagen?
End of Round One Top round is a weight bearing, hard working muscle from the hind leg of a steer/heifer. That makes it a perfect candidate for sous vide's unique ability to tenderize by converting collagen to gelatin.What cut of beef has most tendons?
The chuck area is the cow's entire shoulder region. The reason it's the cut with the most connective tissue is that it's linked to the legs, which receive a lot of exercise. So, the muscles are strong but not tender.STOP Taking the WRONG Collagen | Collagen vs Bone Broth Benefits
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