Does freezing meat make it more tender? The answer is… Maybe. One of the great things about research is new things are being discovered daily, or we are expanding on previous research that has been done, which provides more information to things we did not previously know.
Kansas State University has been doing research to see if freezing meat can make it more tender. Six different muscles from the hind quarter were the focus of the research by Dr. John Unruh and grad students. They found that freezing the strip loin and inside round steaks improved tenderness by as much as 10%, as compared to the tenderness before the steaks were frozen. The research used paired strip loins (available in a retail setting), which were frozen, thawed, and evaluated for tenderness using a Warner-Bratzler Shear Force test, which determines how tender or tough meat may be (video demonstration).
Dr. Unruh said the strip loin (from the sirloin) and inside round (from the round) steaks were more tender because they did not loose as much moisture during freezing as the other steaks did. As you can see, this research opens the door for further research… What about those steaks/muscles helps them retain moisture? Is it associated with a locomotion or movement muscle on the animal that is impacting moisture holding? Does animal diet/stress/age/etc. impact water holding capacity in those muscles?
You may be asking yourself, so what or who cares? Well have you ever heard anyone recommend a steak because it was tough or hard to chew? Me neither. We like steak to be tender. We can preserve meat by freezing it and now this research indicates that freezing may be advantageous to meat tenderness versus detrimental. It will be fun to see what further research in this field finds.
For more information on meat cuts, I also like Beef Cuts: Primal and Subprimal Weights and Yields.
** Note: I am not promoting one entity over another, just using the materials as reference.
Dr. Lindsay can also be found on:
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