Pulled my beef roast out of the slow cooker and saw these weird white stringy things poking out of the meat. They look like little worms or parasites. Is the meat infested?

tissue, mainly collagen, that has broken down during the long, slow cooking process. Cuts like chuck, brisket, or shoulder naturally contain a lot of this tissue. When cooked quickly, collagen stays tough and chewy. But when exposed to low heat and moisture over several hours, it transforms into a soft, gelatin-like substance. That’s what creates those continue reading …