Question - Cooking Beef

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Millpondmonster

Assistant Cook
Joined
Oct 26, 2016
Messages
1
Location
Lewis county
My wife and I just got through doing the cut and wrap on a Jersey/Herefore cross steer that we bought a few months ago. This is the first one that we have done and we are very happy with the way it turned out. I do have a question though. Generally when you cook beef it shrinks some. The steaks and roasts that we have cooked so far seem to swell, considerably. For example I cut the rib steaks about an inch thick. When they are cooked they wind up about an inch and a half thick. Can anyone give me any insight as to why? Thanks.
 
I'm guessing that when you are applying heat it is causing the muscle fibers to contract, just like when you flex a muscle. It is probably getting thicker but I would guess it would be shrinking in diameter..I don't think you can create mass.
 
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