Which meat cooks faster male or female?
It’s not just goats you see male goat cooking faster than the male. It’s the same with cattles and sheep. Here’s why
Reason number one is hormonal difference. Male animals have higher testosterone levels, which can lead to increased muscle growth and less fat. This can result in leaner meat with different muscle fibers that may cook more easily. Because the fat ratio is small, the meat has higher water retention and the hot water retained helps it cook better and faster. Female animals have higher estrogen levels, which leads to Increased fat deposition, making meat more resistant to cooking. The fattier a meat is, the more time it will take to cook. Female animals also have tighter connective tissues.
Age is another factor. Male animals get slaughtered at younger ages than female animals. Most times, female ones are used for breeding and until they’re very old and not that reproductive do they get slaughtered. This can increase the toughness of their meat too.
I think any female animal has a tough skin and as explained takes longer to cook. I have used blended pawpaw to tenderize an old layer before and it worked like magic. It cooked faster and the meat was very tender after smoking it. I have not tried that with female goat and others.
Use papaya (ripe or unripe) on tough cuts of red meat and the enzymes in the fruit will help break down the collagen, leaving you with a tender steak.
About the sweetness too. Male cattle are sweeter than the female ones, the aroma it gives during cooking is out of this world.
Meanwhile, it is on record that some persons and even chief use paracetamol to soften or tenderize their meat. A practice that has been condemned by medical practitioners as unhealthy and having the ability to damage the liver.
