Meat should be tenderized.

Any cut of meat can be made tender and delicious with the right techniques.It is possible to tenderize meat to make it easier to chew and taste better.Even the toughest cuts of meat can be turned into delicious meals.You can tenderize meat in a variety of ways, from the use of mechanics like meat mallets, to the employment of heat.5 minutes is the total time using tools.

Step 1: Place the meat on the board.

If you want, you can place a piece of wax paper on top of the meat to make it less messy.If you are going to use a knife, you should not put wax paper on the meat.If you use metal tools to tenderize your meat, you will break up the meat’s tissue and fibers.

Step 2: You can choose your tenderizing tool.

During mechanical tenderisation, there are two options that work best.You can either use a knife or an actual meat tenderizer.The choice is yours.

Step 3: Make sure you tenderize your meat.

When you tenderize meat, you are pre-chewing the meat with a tool to make it thinner and more tender.If you are using a meat tenderizer, hold it in your hand and bang on the meat with a hammer and nail.If you want to hit the meat with a mallet, hit it evenly over the whole surface.If you are using a knife, make cuts that go across the muscles.Your cuts should be long and thin.

Step 4: Understand how heat can tenderize meat.

The muscles in meat are surrounded by a matrix of tissue.The meat’s juices will be squeezed out, making for a very dry cut of meat, unless you love really well-done steak.If you heat the meat to 160oF (71.2oC) or more, it will become gelatinous, giving it a tender texture that will melt in your mouth.The best way to tenderize meat is with heat.It doesn’t work well on pork chops.

Step 5: Pick your heat tenderizer.

Either dry heat or wet heat can be used.Braising is a good example of wet heat.The grilled meat becomes tender during the grilling process.Raising meat is when you cook it in a liquid.

Step 6: Slowly cook your meat.

The key to getting your meat tender with heat is to cook it slowly.The outer surface of the cut will start to burn if you don’t cook it slowly.

Step 7: Understand what tenderizing is.

In this case, the breaking down of meat is aided by the use of Enzymes.The tenderizing process will be aided by various fruits.Acidic fruits and substances will increase the strength of your meat.

Step 8: These are the types of fruits that contain them.

The most popular fruits for this process are pineapples.The most neutral flavor of all of these is that of the kiwifruit.If you leave pineapple in the fridge for too long, it will turn your meat to mush.

Step 9: Add a small amount of fruit to the puree.

It will mix better if you puree your fruit.If you want to make a simple marinade, you could use oil and lemon.The ingredients will help break down the muscle fiber in your meat.

Step 10: You can put your meat in a pan, bowl, or bag.

If you want to keep your meat in, add a cover or seal it.The longer you let the meat rest, the better.

Step 11: Know what dry-aging is.

The way to cause tenderization is to dry-aging your meat.As the meat ages, it will break down muscle fiber and make the cut more tender.The process can take 20 or more days.

Step 12: Know what types of meats are best for dry-aging.

You should look for large cuts of meat that are cooked quickly.The best cuts for dry-aging are the porterhouse steak, New York strip steak and rib steak.You will not be able to dry-age individual steaks, as you will need to cut away the exterior before you cook your meat, and a small steak will wither down to next to nothing.Ask your butcher if you should go for the109A, which is a cut of ribs that are dry-aging.The fat cap is put back on after the chine bone was sawed off.

Step 13: You should set up an aging station.

You can either use your own mini-fridge for aging meat or you can use the space in your refrigerator.A mini-fridge is the best way to store dry-aging meat, as it can get a little smelly and stink up your normal fridge.A normal desk fan will work fine if you add a small fan to your fridge.You can run your fan’s cord through the fridge door if you cut a hole in it.The fan helps to create an even dry-aging environment that will result in a piece of meat that is evenly dried on all sides.

Step 14: Place the meat on the rack.

If you want your meat to be aged on a rack, it must be on the surface of your fridge.The plate can cause your meat to rot away.

Step 15: Give your meat time to cook.

You should aim for a minimum of 20 days of aging.The average time restaurants take to age their steaks is 14 to 28 days.The meat gets very tender during the 28 to 45 day period.If you like the flavor, it will get strong after 45 but it depends on your preferences.

Step 16: The meat should be trimmed down.

You will need to trim the meat down before you cook it.You should cut your meat into steaks.