You Pulled Beef From The Slow Cooker And Found White Strings Here Is Why You Should Not Panic

tissue. This connective tissue is largely made up of a protein called collagen. Collagen is the structural glue that holds the animal together, providing strength and flexibility to the muscles, tendons, and bones. It is incredibly tough and rubbery in its raw state, which is precisely why cuts of meat used for slow cooking require hours of low heat continue reading …