How to Tenderize Meat

Taking the time to tenderize your meat can make the difference between a tough and chewy piece of meat, and a tender flavorful one. Who wants to serve up a beautiful dinner to their family or friends, only to find out it does not taste as good as it looks? By taking the time to learn how to tenderize your meat; you will have tender and flavorful meat every time.

• Pound out your meat - Pound out your meat with a handheld meat tenderizer. These are usually made with metal, and the head has a flat surface with small pointy spikes. Use this tool to pound out both sides of your meat until it is pounded out to your desired thickness. For a good cut of meat, less pounding will be needed. If you are working with a cheaper and tougher piece of meat, you will want to pound it out to be a little thinner.

• Marinate your meat - Marinating your meat is an excellent way to provide flavor as well as tenderize your meat. Simply put your marinade into a large plastic bowl with enough marinade in it to cover the meat thoroughly. Seal the bowl with a tight-fitting lid or aluminum foil and place immediately into the refrigerator to soak. The time needed to soak in the marinade mixture will vary depending on the cut of meat. Meat that is already tender will not need to marinate for more than an hour or two. Cheaper cuts of meat should be left in the refrigerator to marinate overnight for best results.

• Apply a meat tenderizer - You can find many types of seasoned meat tenderizers at your local grocery store in the spice aisle. Choose the one that is suited to your cooking style. This seasoned meat tenderizer contains enzymes that will help to break down the tough meat. You should rub the tenderizer directly into the meat in a circular motion. You can use a meat tenderizer after you have pounded out your meat or before placing into the marinade mixture.