These cuts tend to be less expensive by weight than other steaks in part because they aren’t always made from top quality beef, or because they are made from scraps that might not otherwise be marketable. Is Amazon actually giving you the best price? This little known plugin reveals the answer. Best meat tenderizer for steak the Meat Butchers usually use a tenderizer or meat mallet to get a uniform thickness.
Some steaks are sliced very thin during butchering, but this is relatively uncommon. The meat can be pounded flat on a steak-by-steak basis, usually with a special meat mallet, but this can be very time consuming. It is a good way for cooks to create their own fast-cooking meal, but this isn’t usually very efficient for retailers who have a lot to do at once. Most of the cuts available commercially have been tenderized with professional-grade machines that pound a lot of meat at the same time with a series of metal blades and plates. The main reason this meat is pounded thin is so that it will cook quickly, but the pounding also helps it retain its flavor and makes it easy enough to cut with just a fork in most cases.
Scoring and pounding usually helps the juices release more easily during cooking, too, which keeps the meat relatively moist and supple when it arrives at the dinner table. Cooking Tips This type of meat is almost always pan-fried, usually in a skillet over medium or medium-high heat. Many cooks season it lightly with salt and pepper, but it can also be marinated in a variety of juices or sauces. Pre-heating the skillet is one of the best ways to ensure even heat distribution, and the steak usually only needs a minute or so on each side. Common Recipes Basic skillet-cooked steak is one of the most common preparations for this type of meat, but there are a number of alternatives. Nutritional Information It can be difficult to nail down the specific nutritional or caloric information for minute steak since so much depends on where exactly they meat came from. Fattier tissues tend to have different compositions from leaner fibers, for instance.
