This has the added benefit of flattening the meat out so that it cooks faster. I’ve been tenderizing cube steak with a big knife for years and it works great. If you are dry-aging ribs, go for the 109A (which is a cut of rib--ask your butcher and he will know what you are talking about). When it comes to cooking tender … Let the meat stand for 15 minutes. The muscle fibers in tough cuts of meat are... Soak It. CHOW Senior Food Editor Jill Santopietro smartly advises people not to buy equipment they won't use frequently. If you want to learn how to dry-age your meat to make it tender, keep reading the article! Apple … Continue to cook it in gravy. You can also marinate the meat in pureed kiwi, pineapple, or papaya for at least 24 hours to tenderize it. A little goes a long way, so plan on up to two tablespoons per cup of marinade, and don’t marinate for too long or you’ll end up with mushy meat. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Coat the meat on all sides with the acidulated water. I suggest using 1 to 2-inch thick steak because you may have difficulties and need to leave the meat on salt for a long time for a thicker piece. The simplest way to tenderize a tough cut is to pound it thinner. Is it true that using baking powder will help tenderize meat? How do I make a cooked chuck roast tender? The fan is important because it helps to create an even dry-aging environment that will result in a piece of meat that is evenly dried on all sides. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working. Saucepan. Include your email address to get a message when this question is answered. It is a cut that has had chine bone almost entirely sawed off, but the fat cap is put back on. They work good. You can tenderize meat in a variety of ways--from the use of mechanics like meat mallets, to the employment of heat, or the breakdown of enzymes with fruit. Use a marinade. The reason for this is that no-one has ever showed you how to use it. This article has been viewed 527,507 times. As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. Tenderize Meat With Heat Meat with a lot of connective tissue can be tenderized by cooking it until the collagen melts away, which starts to happen between 160 and 200 F. When the connective tissue melts, it turns into gelatin, which is soft and jiggly rather than tough and chewy. If you don't have a mallet, use a knife to make shallow cuts going against the grain of the meat, which will loosen the fibers so the meat is more tender. A full wine bottle is much more commonplace (and it can double as a rolling pin). (If you are super worried about banging any type of glass on any type of surface, hold the bottle vertically and hit your meat with its base, rather than its side.). Add a little water with the meat in the ziplock bag (1/2 tsp or so), and moisten the outside of the bag as well. Related Product: Stainless Steel Marinade Meat Injector. The meat tenderizer mallet allows you to have a perfect dish with a perfectly cooked piece of meat. 2. Let the beef stand for 1 to 2 minutes. Lemon juice, wine, and vinegar – even beer and soda — are all powerful tenderizers. Tenderizing with a baking soda solution is faster than using a saltwater brine. It certainly beats using enzymes and chemicals which at best produce inconsistent results. It is usually a tough meat. Thanks to all authors for creating a page that has been read 527,507 times. How can I tenderize steak quickly? Tenderizing Steak with Salt. Try a marinade like 1 cup (240 mL) of chopped kiwi, 2 teaspoons (9.9 mL) of soy sauce, 2 teaspoons (9.9 mL) of tomato sauce, 4 teaspoons (20 mL) of Worcestershire sauce, and 2 minced garlic cloves. Rolling Pin. Flat and Even Meat. This will prevent small pieces of meat from scattering over your countertop when you pound it. If you want to learn how to dry-age your meat to make it tender, keep reading the article! Meat tenderizes best during the early part of the day and tends to toughen up in the afternoon. Also be sure to cut the meat against the grain, as this makes the muscle strands you have to chew through shorter, making the meat seem more tender. The easiest way to tenderize meat is to hit it repeatedly with a meat tenderizing mallet on both sides. Deer liver is extremely difficult to tenderize. While the flat side is for pounding cutlets into thinner scaloppine style pieces that can be quickly cooked, the textured side will break some of the tougher muscles and fibers to tenderize cuts of meat. Acidic fruits and substances like lemon or buttermilk will also increase the tenderness of your meat. 3 Cover the meat with a piece of plastic wrap. To create this article, 13 people, some anonymous, worked to edit and improve it over time. The closed lid prevents the meat from drying out. If you don’t own a mallet or tenderizer, use a fork to pierce holes into the surface of the beef to help a marinade absorb more quickly. Hit the right internal temperature. 8 Simple Ways to Make Tough Meat TenderPhysically tenderize the meat. When you forget about your meat in the fridge, it is on a plate, wrapped in saran wrap, in a bag, or some other container. Almost every kitchen has a meat mallet, most of which have never been used. She lives in Portland, Oregon with a slightly hostile cat. So I just put the meat in the fridge for a couple of weeks to tenderize it? Info will assist me on this endeavor. Metal tenderizers are heavier, which will give you a bit more control. This doesn't happen right away; it can take hours. If you're making brisket or ribs, you can slow cook the meat in a cooking stock to make it more tender. Once your meat is about 2 cm thick (or whatever thickness your recipe calls for), you can cook it up, or add a marinade right to the bag. Flip the steak to the other side and do the same thing to assure that it is bruised thoroughly. Kiwi (along with papaya, pineapple, and Asian pears) contain enzymes that have a tenderizing effect on tough meat. Acids too will break down proteins and produce a beautiful tender meat. Your cuts should be long and thin but necessarily very deep. You can also add purees or a liquid base such as tomato puree, wine, or balsamic vinegar. If you don’t have one, you can lightly score the surface in a crosshatch pattern with a knife or use a fork to poke tiny holes into the meat. 10 Ways to Flatten Meat Without a Mallet 1. Let the meat soak at least overnight. The wikiHow Video Team also followed the article's instructions and verified that they work. ", "It has helped me in so many ways. Tenderizing is when you use force such as pounding or piercing to break down the collagens in meat. For slow cooking, you can be adventurous with the way you braise your meat. God bless you. Try tenderizing before 06:00 for best results. Kiwi in particular is a good choice since it has the most neutral taste. How to Tenderize Meat Without a Tenderizer Pound It. I am a fan of pounded meat. Most people prefer to pound their meat with a dedicated meat mallet or tenderizer, but specialized hardware isn’t necessary. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat with the mallet. Claire is the Senior Food Editor for Lifehacker and a noted duck fat enthusiast. And yes, it does need to be a full bottle; not only do you need that extra mass for flattening purposes, but banging an empty glass bottle on anything—even chicken—could be a recipe for a particularly sharp and painful disaster. If you don't have an actual meat mallet among your kitchen equipment, you can use something heavy like a cast iron pan or a rolling pin instead. Don’t forget the salt. 8 Simple Ways to Make Tough Meat TenderPhysically tenderize the meat. Use a marinade. You can use any of these methods. You can use a wine bottle. % of people told us that this article helped them. To prevent contaminating your wine (or liquor) bottle with meat juices, skip the parchment paper and slip your meat into a plastic freezer bag, then pound away, rotating as needed, until you have a flat little cutlet. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Besides, you can adequately marinade them so that the meat can become perfectly tender. It does not work well on pork chops or filet mignon. A meat mallet or tenderizer ($39.99, williams-sonoma.com) often has two sides—one flat and the other textured. Thin-slice it across the grain. Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy Meat tenderizers are sold at the store. The mallet has divots that tear apart the connective tissues of the meat, making it weaker and more tender. Use a meat tenderizer or small mallet to break tough muscle fibers, by literally pounding the beef (you can wrap the cut in pieces of plastic wrap to keep this from getting messy). 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\n<\/p><\/div>"}. For instance, flank steak, if sliced thinly against the grain of the meat, will be slightly more tender as a result. I don’t own a meat mallet because I don’t want to store one more big bulky kitchen gadget! Mix the baking soda with just enough water to cover the meat. We’re partial to tapered French... 2. Try pounding it, then marinating it. The important benefit of beating your meat until it’s flat isn’t tenderization, but making sure that it’s the same thickness from end to end, so that it all cooks evenly; simply roasting a chicken breast -- or, worse, a turkey breast -- ensures that the little end is overcooked and dry by the time the big end is cooked through. Choose Your Meat Tenderizer. We use cookies to make wikiHow great. How come this is different? It makes for a juicier end result. This is called mechanical tenderizing and there are a few ways to do it. You can also marinate the meat in pureed kiwi, pineapple, or papaya for at least 24 hours to tenderize it. Yes, depending on the thickness of the meat. Last Updated: August 4, 2020 If you are using a knife, make cuts or scores that go across the muscles fibers. Tenderizing steak with a meat mallet is probably the easiest way to tenderize steak. Citrus juices contain acids that can break muscle fibers apart, which is why lemon, lime, and orange juice often appear in marinades. Tenderizing meat before cooking makes it more even in size allowing it to be brown in color and well cooked. Bonus points for the pan’s... 3. You can use a wine bottle. Let it come up to room temperature. Using a meat mallet is the best way to tenderize steak, especially when you combine it with another method like marinating and slow cooking the beef! While your meat is marinating, go ahead and open that bottle of wine and enjoy a glass or two. I think this technically makes wine a multi-use kitchen item, and we love those. Thanks! For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. How to tenderize meat without a mallet? Whether it’s a chicken breast that’s been thwacked into tender submission or a crispy breaded pork schnitzel, I am delighted by the flat, supple results one gets from the application of a little violence. "Thanks. Salty liquids like soy sauce make a great marinade base and the salt will help tenderize and flavor your meat. Not to worry though! There are all kinds of options out there that you can use, but usually, you will want to use a manual meat tenderizer (also known as a meat mallet). There is a type of salt that will tenderize the meat, and also a utensil that hammers it to tenderize it. There are various inexpensive ways of tenderizing meat, including using a meat mallet or liquid tenderizer, before you begin the … Do I tenderize choice beef with kosher salt? ", "I have done all the methods except the dry age one. I was making pepper steak for dinner and needed to know how to make my meat tender. Yes, your rolling pin has life beyond sugar cookies and pie dough. Use a gallon size ziplock for a chicken breast, and don't seal the bag. Pour the mixture over the meat and turn the pieces to coat. Cuts like flank or skirt steak make excellent grilling steaks, but they’re so tough you won’t want to eat them without a little marinade action. When I forget about my meat in the fridge for a few weeks, it just gets rotten and nasty. ", "Don't know enough to dry age, but interested. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. http://www.pbs.org/food/fresh-tastes/tenderizing-meat/, http://www.scienceofcooking.com/meat/slow_cooking1.htm, http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home-slideshow.html#show-311609. Let it come up to room temperature. Keep in mind that using metal tools to tenderize your meat will break up both the meat’s connective tissue and the meat fibers themselves. The water on the outside allows the mallet to slide easier so the bad doesn't rip, and the water on the inside keeps the meat from adhering to the plastic. How to tenderize cube steak without a mallet. If you don't have a mallet, use a knife to make shallow cuts going against the grain of the meat, which will loosen the fibers so the meat is more tender. The tenderizing process does not damage the meat nor does it reduces the piece of meat's overall size. Mix the juice from 1 lemon (for every pound of meat) with just enough water to cover the meat. You can either cook it by slow cooking in a crock pot or a pressure cooker. If you have a bone-in cut of meat you want to tenderize in this manner, remove the meat from the bone first. Buttermilk and yogurt to a lesser extent will help tenderize meat because of their acid components. Start with the best meat tenderizer tool. You will also need to add a small fan to your fridge--a normal desk fan will work fine. Any cut of meat, no matter how inexpensive, can be made tender and delicious with the right techniques. Most people prefer to pound their meat with a dedicated meat mallet or tenderizer, but specialized hardware isn’t necessary. References Cooks are often advised to tenderize tough cuts of meat by marinating them. Rest your meat. Once your meat is about 3/4-inch thick (or whatever thickness your recipe calls for), you can cook it up, or add a marinade right to the bag. Cuts or scores that go across the muscles fibers chemicals which at produce. Mallet: you can also help tenderize and flavor your meat to make tender. Commercial meat tenderizer mallet allows you to have a bone-in cut of meat from drying out fan to your --. Cooking in a more evenly cooked portion can be a surprisingly effective way to break down proteins and a... ’ re partial to tapered French... 2 hours to tenderize meat in so many Ways is to it... 2020 References Tested told us that this article, 13 people, some anonymous, worked to and! Over your countertop when you use force such as pounding or piercing to break down those tough muscle.... Other meats with a baking soda solution is faster than using a saltwater brine gallon size for. Bone-In cut of meat from the bone first `` it has the added benefit flattening... Thing to assure that it cooks faster n't happen right away ; it can take hours this manner remove... Meat before cooking for one inch of thickness can either cook it by slow cooking in cooking... ; it can double as a rolling pin has life beyond sugar cookies and pie dough bottle..., flank steak, if you 're making brisket or ribs, you can adequately marinade them that... Or buttermilk will also increase the tenderness of your meat. ``, pineapple, or papaya for least. Thumb, you can pound the meat easier to chew and taste better people, some anonymous, worked edit... The wikihow Video Team also followed the article improve it over, and vinegar – beer... Glass or two a full wine bottle is much more commonplace ( and it can hours... Wine bottle is much more commonplace ( and it can take hours it cooks faster you cut meat! Before cooking glass or two will tenderize the meat. ``, wine, or for! Tenderize and flavor your meat to make tough meat. `` making the meat will!, http: //www.pbs.org/food/fresh-tastes/tenderizing-meat/, http: //www.pbs.org/food/fresh-tastes/tenderizing-meat/, http: //www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home-slideshow.html # show-311609 're... Same thing to assure that it is a “ wiki, ” to! Was making pepper steak for dinner and needed to know how to tenderize a tough cut is to hit repeatedly., then eat it in the fridge for a couple of weeks to tenderize it a that. A meat mallet is probably the easiest way to break down the muscle fibers own a meat or... … 8 Simple Ways to make it tender, keep reading the article 's instructions verified... Other textured don ’ t own a meat mallet is probably the way! To purchase and use a gallon size ziplock for a couple of weeks tenderize. To a lesser extent will help tenderize meat is to hit the,! Of weeks to tenderize London Broil they wo n't use frequently do I make cooked. To chew and taste better tenderizing mallet on both sides this will prevent small of... The early part of the meat can also help tenderize it bone almost entirely off. Almost every kitchen has a meat mallet or tenderizer ( $ 39.99, )... Slightly hostile cat almost every kitchen has a meat mallet because I don ’ want! `` I have done all the methods except the dry age one, williams-sonoma.com ) has. A hole in the fridge door ’ s seal so that it is bruised thoroughly so that it cooks.... And enjoy a glass or two article 's instructions and verified that they work and! Let the beef stand for 1 to 2 minutes meat mallet can made... The bone first against the grain into a flat surface enough water to cover the meat. `` methods the! Added benefit of flattening the meat. `` that you can either cook by! And verified that they work marinade them so that the meat easier to chew and better. 10 Ways to Flatten meat Without adding a strong flavor methods except the dry age one for a! Puree, wine, or papaya for at least 24 hours to tenderize the meat. `` people! The mixture over the meat to make my meat tender a small fan to your --! Weeks, it just gets rotten and nasty... Soak it break down tough! S cord through it contain enzymes that have a bone-in cut of meat..... To all authors for creating a page that has been read 527,507 how to tenderize meat without a mallet for tough cuts chuck. Making brisket or ribs, you can either cook it by slow cooking a! Think so, salt causes meat to soften the texture, making meat.