Harold McGee, author of On Food & Cooking describes Connective Tissue as the “physical harness of the muscles,” that helps bind them together and connect them to the bones to be moved. As such Connective Tissue is one of the three components that make up meat. The other two are muscle fiber and Fat.

Connective Tissue is made of three proteins: Collagen, Elastin and Reticulin. Collagen breaks down with heat into soft, palatable and flavorful Gelatin. Elastin and Reticulin won’t break down with heat or cooking. They stay tough.