Those pale, stringy pieces that appear in slow-cooked beef are almost always just normal parts of the meat itself. Beef roasts are full of collagen-rich connective tissue that holds the muscle fibers together. When exposed to low, slow heat, that collagen breaks down, softens, and can show up as white, thread-like strands or gelatinous bits between the fibers. It may look unsettling, but in a properly cooked roast, it\u2019s simply a sign that the tough tissue has melted into tenderness and flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"
Those pale, stringy pieces that appear in slow-cooked beef are almost always just normal parts of the meat itself. Beef…<\/p>\n","protected":false},"author":2,"featured_media":19201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n