Meat lovers may find it appealing to take a fresh steak from the store right to their home grill, but research continues to show that freezing the steak and cooking it later actually improves the tenderness of certain cuts. Kansas State University meat scientists say they’ve confirmed previous findings about the impact of freezing strip loin and inside round steaks. In a recent study, they tested six major muscles from the hind quarter and found that those two cuts were as much as 10 percent more tender after freezing. Read more at USAgNet.com…
Recent Posts
Crime Watch: Cow missing in Potter County
Texas & Southwestern Cattle Raisers Association Special Ranger Chris Ward, District 1 in the …
Continue Reading about Crime Watch: Cow missing in Potter County
Texas, Oklahoma weekly livestock auction summaries for July 1
Texas Compared to last week: Feeder steers and heifers sold steady to 4.00 higher. Trade activity …
Continue Reading about Texas, Oklahoma weekly livestock auction summaries for July 1
U.S. drought monitor and summary report for June 28
This Week's Drought Summary Widespread moderate drought and abnormal dryness continued to form …
Continue Reading about U.S. drought monitor and summary report for June 28