25 0 10 0 10 0S3. 75 14 10 14 10 14s6. How to Tenderize Best meat tenderizer mallet — 5 Easy Ways to go From Tough to Tender Here’s how to take any cut of meat from tough to melt-in-your-mouth tender. With five different methods to choose from that suit any kind or size of cut, there’s bound to be a way for you, using stuff you already have in your kitchen.
Yes, in this post we’ll be going in depth on how to tenderize meat. We’ll show you that quality and tenderness doesn’t have to line up with cost. What Makes Meat Tough and Chewy? What Meats Can I Tenderize and Which Method Should I Use? A little nitty-gritty science for you here. Take your average cow, pig, or lamb that spends its life on all fours. The muscles at the top of the animal, around the backbone and ribs, aren’t doing a whole lot, and will have more fat and marbling.
So the meat that comes from here will be soft and tender. Then there’s the working parts, the legs, neck and other lower muscles. The meat that comes from these areas will be tough and sinewy. For more on the differences between tender and tough cuts, please click here. Kind of like a bunch of rubber bands, and I know that is not what you want on your dinner plate. Surrounding these muscle fibers is a thin gelatinous substance, collagen, which can be your friend — tender, juicy, fork-tender -— or not — tough, chewy, shoe leather. It all depends on how you treat it and cook it.
