Hutchison, S.; Unruh, J.A.; Daniel, M.J.; Hunt, M.C.; Higgins, J.J.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, darker color. It is generally assumed that cow meat will need to be ground or have some form of post-mortem tenderization ...