Study: Freezing steak improves some cuts' tenderness

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…