Best meat tenderizer

Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 13 people, some anonymous, best meat tenderizer to edit and improve it over time. This article has been viewed 529,183 times. Any cut of meat, no matter how inexpensive, can be made tender and delicious with the right techniques.

Tenderizing involves breaking down the muscle fibers in the meat to soften the texture, making the meat easier to chew and taste better. Even the toughest cuts of meat, from chuck roasts to pork shoulders, can be turned into succulent, juicy meals with the right methods. Place your cut of meat on a cutting board. If you want, you can lay a piece of wax paper under and on top of the meat to reduce the mess made by this method. Note: you should not put wax paper on top of the meat if you are planning on using a knife.

Keep in mind that using metal tools to tenderize your meat will break up both the meat’s connective tissue and the meat fibers themselves. There are two options that will work the best during mechanical tenderisation. Tenderizing meat essentially means that you are pre-chewing the meat with a tool to make it thinner and more tender. If you are using a meat tenderizer, hold it in your hand and bang on the meat like you would with a hammer and nail. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat with the mallet.