There are several types of meat tenderizers. In general, meat tenderizers work by tearing or cutting across the muscle fibers, or the grain, to make the meat softer so that it can be cooked and chewed.
It has also been reported that meat tenderizer tools open up the tissue, increasing marinade absorption by 600% and reducing cooking time by 40%. However, if tenderized properly, whole meat chunks taste better than tenderized meat. The uniform penetration of spices and heat during cooking is responsible for this.
There are more than a few meat tenderizer tools available. On this page, we’ll examine several types of meat tenderizers and how they function.
Types of Meat Tenderizers
Although a meat mallet is probably the oldest of all tenderizer tools, it has evolved over the years into variants that have specific applications. A mallet can be made of wood or metal, but metal is preferable due to its strength and durability. There are usually two faces to the hammering part. It is called the major tenderizer because of its pyramid-shaped projections. It is flat and smooth just as its name implies.
Mallets can be classified as pounders or swatters depending on their use. When the pounder face is resting on the handle, the handle protrudes vertically upwards. When using it, it feels like you’re pounding meat with the side of your fist.
Simply by its name, the swatter can be distinguished. Fly swatters resemble this device, but it’s lighter. This is a great training tool for young ones as it protects the countertop from dent otherwise caused by heavier mallets.
Blade tenderizers are hand-operated machines that are probably modern versions of traditional meat mallets. The blades are as sharp as metal blades and are the size of a human fist, allowing them to slice into the connective tissue for uniform heating and perfect margining.
A rolling tenderizer uses a roller or rollers with sharp projections, as the name suggests. Manually, the appliance is operated by turning the rollers and passing the meat between them. The meat is pierced by the rollers as it passes through them, causing it to break down as it goes. Additionally, the pushing force pounds the meat between the rollers.
Heavy-duty Cube Tenderizer
Tenderizers used for commercial purposes are typically heavy-duty. There is a very slim chance that such an appliance will be found in your household kitchen. To make the meat more tender and easier to prepare, the tool is used to break down the tough and chewy chunks.
Using a meat tenderizer properly to tenderize meat.
Natural Substitutes for Meat Tenderizer
If you wish to pound the meat, you can use both wooden and metallic meat mallets (tenderizers). Before using the mallet on the meat, cut it into small slices and cover each one with a plastic sheet. When the meat is pounded, fibers and connective tissue are broken apart, flattening the meat.
Dry heat (such as from a grill) and wet heat (such as from a braise) can both break down connective tissues and make the meat tender. Cooking the meat slowly (stewing – for hours in a liquid, braising – for hours over vegetables, spices, or herbs) can make the meat tender. However, the tenderized beef should be cooked rapidly with high heat cooking methods.
Powdered meat tenderizers typically contain papain, an enzyme derived from papayas. Slice and remove the seeds from a papaya, scoop and mash the flesh, then apply it over the meat. Each pound of meat should be treated with two tablespoons of pulp. For a delicious tasting meat, you may soak it in papaya juice.
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The forking (piercing the meat with a fork several times on all sides) promotes the distribution of fruit enzymes throughout the meat. In order to keep the enzymes from overdoing the tenderization (breaking down all connective tissue in the meat), you will have to cook the meat within several hours. A squishy, slim-like texture will be present in the meat. Looking for the best meat tenderizer? we have a review you can check