TAMU Tenderstretch is performed by suspending the carcass by the aitch bone rather than the Achilles tendon. Stretches the muscles of the round and loin to increase sarcomere length and increase tenderness.
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Recent Posts
- 2021 Center of the Plate Training held at Texas A&M University
- October, the start of dark cutting beef season
- 2020 Introductory HACCP Courses and Beyond Basics Workshops announced
- 2019 Center of the Plate Training held at Texas A&M University
- Pork 101™ will be held at Texas A&M University, May 21-23, 2019
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Rosenthal Meat Center
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