We are now in the height of grilling season and know how to tenderize meat is important, so there is no reason to continue eating tough meat when there are so many ways to make it into a restaurant-quality meal.
We’ve all been there, and it usually happens because we didn’t splurge on the pricey cut (or because we went with a leaner organic cut, which is sometimes more expensive). It doesn’t matter how you do it, you won’t suffer the consequences. It is possible to tenderize your meat without marinating it overnight.
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How to Tenderize Meat
It’s surprisingly effective to tenderize meat by pounding it with a mallet. The downside, however, is that it can turn your meat into mush if it works too well. Mechanically tenderizing your meat with special tenderizer tools made up of dozens of sharp needles or points (like this KitchenAid meat tenderizer Jaccard meat tenderizer ) is a more delicate process. Fibers of meat are less damaged in this way. Looking for the best meat tenderizer? we have a review you can check.
Marinate with Acid
It is possible to break down tough meat with acids. You can help tenderize tough proteins by soaking them in a marinade made from lemon juice, lime juice, vinegar, buttermilk and even yogurt. It is crucial not to leave the meat in the marinade for too long, as acids are capable of weakening the protein structure of the meat, causing it to become soft and mushy. Check periodically to see if the meat is beginning to look cooked around the edges after 30 minutes to two hours. This is how you can tell if the meat has been marinating for too long.
Marinate with enzymes
There are several fruits that contain enzymes that aid in tenderizing meat, including pineapple, papaya, Kiwi, and Asian pears. Try puréeing these fruits and adding some of your favorite seasonings to make a marinade that will leave your meat juicy and tender. It’s just not a good idea to leave the meat in the pineapple too long. Bromelain, a powerful enzyme in this fruit, works a little too well sometimes.
No fussy marinade is needed to break down tough muscle fibers when salting a tough cut of meat and letting it sit for an hour or two before cooking. After you’ve rinsed off the salt, patted the meat dry, and added it to a hot skillet, the meat will be ready for cooking in no time.
Slice it Right
You can make meat seem more tender with some clever knife tricks. Scoring is one of them. This is when you make shallow cuts (not cutting all the way through) across the surface of a thin steak like skirt or flank. The method can help break up tough proteins and also make it easier for meat to absorb tenderizing marinades.
Across the grain slicing of cooked steak is a second meat-tenderizing knife trick. In order to chew meat easier, the long, tough fibers are broken up so that they are shorter.
The best way to tenderize tough cuts of meat is to cook them at a low temperature for a long time. Tender meat will result from breaking down fibers, collagen, and connective tissues. Use a slow cooker, or use a covered dish in the oven to braise with broth or other liquids.
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