In a couple of days, my Foods classes will finish up their unit on beef. One of the things that I impress on the students is that it is important to know what part of the animal a cut comes from and what those muscles do. A basic rule is that pieces of meat from the loin and the rib are tender and everything else is not so tender. The reason that the rib and loin are tender is that they are muscles of suspension. They pretty much just hang around. Other muscles are muscles of locomotion and do the work which makes them tougher. During the cooking process, muscles of suspension can handle a dry heat and a higher temperature without getting tough. Locomotion muscles need either a precooking process such as marinating, grinding, pounding, or cubing in order to handle dry heat. Otherwise, they require a moist heat method of cooking such as braising or stewing.
As we walk with God, the more we “hang around” Him, the more we remain tender. When the heat is applied, we can handle it and become more usable. When we start trying to do things our own way or run from the things that God wants for us, we become tough and it takes more work and longer time to make us usable again.
Hang out with God. Be tender to how He wants to use you. Avoid the pain that often occurs in the tenderizing process.
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