Collagen: Beef vs Pork a Difference?

Fireball

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.
Fireball

djm5x9

Fireball:[p]I think the beef collagen just takes longer to break down.

Nature Boy

Fireball,
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.
Beers
NB

Fireball

Nature Boy,
Five pounds @ 230 to 250 degrees for 11 hours until the polder read an internal of 204.
Fireball

Bamabob

Fireball,
Maybe you just got a hunk of one of them there MAD COWS from across the water:-). Bob

CaptainBBQ

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

djm5x9

CaptainBBQ:[p]Dome.