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Everything You Need To Know About Tenderizing Beef

Why Tenderize?

Tenderizing makes it possible to purchase less costly beef cuts and still enjoy the tenderness and full flavor that is usually found only in the more expensive cuts. Tenderizing methods allow some of the tougher cuts of beef to be cooked with high heat methods such as grilling and broiling, which are usually reserved for tender cuts.

Methods:

Pounding

Tougher cuts of beef can be tenderized by pounding thin slices into even thinner slices, using a meat mallet. The pounding action flattens the meat and breaks up some of the fibers and connective tissues, making the beef a bit more tender.

Tools:
Pounding mallet
Cutting Board

1. To pound meat, start by covering the meat with heavy plastic wrap to avoid messy splatters.

2. Use the smooth side of a meat mallet to gently pound it to the desired thickness, being careful to keep the thickness even.

3. If you're without a meat mallet, you can use the bottom of a heavy saucepan or a heavy rolling pin.

4. When pounding meat, be sure to keep the thickness even.

Cooking the tenderized beef rapidly with high heat cooking methods is an important factor in keeping the meat tender. The flattened beef slices may be broiled, grilled, or sautéed, which provide excellent results.

Other methods

Commercial Powders- There are a variety of powders made from a variety of fruit extracts. Will rapidly hydrolyze a variety of proteins over a wide range of conditions.

Marinating- This method takes a bit more time as meat has to marinade for a few hours but he results are delicious!

 

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