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Collagen: Beef vs Pork a Difference?

FireballFireball Posts: 354
edited 3:34PM in EggHead Forum
I have pulled a lots of Boston Butts, which were BBQ to an internal tempt of 200 degrees. I have also pulled several chuck roast and chunk of chests, again to an internal tempt of 200 degrees. [p]The chuck roast that I pulled yesterday ( internal tempt of 204) was not as tender as the others. Also, as I was pulling it, I noticed connecting bands of collagen being pulled apart still intact. [p]Does “beef” collagen break down at a higher temperature than “pork” collagen? Or was this just a tough steer, or cow? I think it was the latter. Thanks.


  • djm5x9djm5x9 Posts: 1,342
    Fireball:[p]I think the beef collagen just takes longer to break down.

  • Nature BoyNature Boy Posts: 8,354
    I think Darryl's point is pretty good. I know with beef ribs, like JJ mentioned a ways back, 225 for 6 hours or more is what it takes to break those babies down. How long did you cook it? Could have also been a hyper cow.
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  • FireballFireball Posts: 354
    Nature Boy,
    Five pounds @ 230 to 250 degrees for 11 hours until the polder read an internal of 204.

  • BamabobBamabob Posts: 246
    Maybe you just got a hunk of one of them there MAD COWS from across the water:-). Bob

  • CaptainBBQCaptainBBQ Posts: 29
    Nature Boy,[p]Are you saying to maintain an internal meat temp at 225 or a dome temp?[p]CaptainBBQ

  • djm5x9djm5x9 Posts: 1,342
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