Question - Cooking Beef
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.