Internal temperature of cuts containing abundance of connective tissue
I currently have a 2 lbs beef chuck in the oven. I am monitoring the internal temperature of my meat, which is currently at 140 F.
It is my understanding that cuts located close to hoof/horn and contain a lot of connective tissue should be cooked to an internal temperature of 190-195 for tenderness and juiciness.
I am looking for a guide for cuts with a lot of connective tissue, i.e. how different internal temperatures result in different meat textures.
Best Answer
For fast cooking meats, like steaks and tender roasts, the final temperature is the determiner of how well done the cut is because the doneness is directly related to which proteins have denatured. As the temperature increases, more of the several types of proteins have been effected. This process concludes around 165 F / 74 C when the meat is well done.
All low and slow dishes, whether braised, barbecued, or slow roasted are cooked well past the point of being well done.
Therefore, the internal temperature is less a guide to how well done they are and what the final texture is like.
These types of slow cooked high connective tissue cuts like beef chuck or pork butt require time at temperature because the conversion of the collagen to gelatin takes place over time, with the process proceeding more quickly the higher the temperature.
For large cuts done very with dry barbecue methods, this could take 12 to 18 hours; for smaller cuts done in the oven or braising which achieves a higher temperature, it could take only 3 or 4. The size of the pieces also matters, as it takes time to heat the pieces through to the center, which is why stews where the meat is cut into chunks can be done in only a couple of hours.
The very best test for doneness when doing low and slow cooking is therefore to check the texture directly. Try cutting the meat, or pulling it apart. If it is not yet as tender as you desire, continue the cooking.
That said, you may find that the final internal temperature when done to your liking has risen as high as 200 F / 93 C or so but this is not necessarily so.
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At what temperature do connective tissues break down?
Connective tissue won't start breaking down until it's reached 140\xb0F and even then won't fully break down until it's peaked at 200\xb0F. If you're looking for a moist and tender piece of BBQ, you're going to have to go way past USDA recommended temps to get to ready.What is the minimum internal temperature for whole cuts?
This will result in a product that is both safe and at its best quality\u2014juicy and tender. Cooking Whole Cuts of Other Meats: For beef, veal, and lamb cuts, the safe temperature remains unchanged at 145 \xbaF, but the department has added a three-minute rest time as part of its cooking recommendations.What is the only way to know the internal temperature of large cuts of meat?
Use an instant-read thermometer or meat thermometer. Insert the thermometer through the side of the beef with the tip towards the center. Don't touch fat or bone for a proper read. Take burgers and steaks off the heat when they are 5 degrees lower than the doneness you desire.What does connective tissue have to do with the tenderness of meat?
Collagen is an abundant connective tissue protein and is a contributing factor to variation in meat tenderness and texture. It is found in three specific regions in muscle and in various forms and types. Collagen molecules are bound together through intermolecular crosslinks that help provide structure and strength.Tissues, Part 4 - Types of Connective Tissues: Crash Course Anatomy \u0026 Physiology #5
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