Editor’s Note:  This is post #100!  Huzzah!
It is probably not a surprise to most of you that the texture of meat changes as it is cooked. But what is really going on inside?
Raw Meat
Raw meat has a chewy, slippery texture. All of its water is trapped inside the muscle and connective tissue. [...]

Posted in Food Science 4 Comments »

Quality grades for beef were established in 1927 to create uniform standards by which to judge meat. These grades measure the overall flavor, tenderness, and juiciness of the meat based its age, marbling, color and texture.
The USDA grades are:

Prime - Prime beef is the best quality, with only about 2% being graded so. [...]

Posted in Food Profiles, Stocking the Kitchen No Comments »