Mature sheep needs cut-specific processing, not a blanket tenderness promise

The reffiSchaf project has published practical recommendations for creating value from whole cuts of mature sheep in foodservice. Its starting point is technological and sensory: meat from older animals often has a firmer texture because of more highly cross-linked collagen fibres. Rather than reducing this raw material to low-value uses, the project proposes selecting the pre-treatment method according to the cut and its culinary purpose.