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    what is the best way to tenderize beef especially cheaper cuts! (no marinade required for fillet)

    0  Views: 774 Answers: 4 Posted: 7 years ago

    4 Answers

    Marinade is important in tenderizing meat. 


    Meat Hammer


    Step 1


    Place the cheap piece of beef on a cutting board on the kitchen counter.

    Step 2


    Hold a wooden-handle meat hammer with a stainless steel head in your hand.


    Step 3


    Repeatedly hit the meat with the hammer, working to make sure you pound every part of the meat on both sides. Be careful not to pound too hard. Avoid damaging the meat or pounding it until it is too thin.



    Baking Soda



    Step 1
    Place the raw beef on a cutting board.



    Step 2
    Rub baking soda all over the beef, working to rub the soda into the meat with your fingers.



    Step 3


    Place the meat on a plate and cover the plate with plastic wrap. Set the meat in the refrigerator to rest for 3 to 5 hours.



    Step 4


    Rinse the baking soda off of the meat with cool water before cooking.



    Marinade


    Step 1


    Mix together your favorite marinade. Add pineapple juice to the marinade to get an extra boost of tenderizing power, since pineapple juice contains enzymes that help soften tough connective tissues in meat.


    Step 2


    Place the beef in a large, plastic zip-top bag and cover the meat with marinade. Place the meat in the fridge overnight for maximum tenderizing.


    Step 3


    Turn the bag every few hours to make sure all of the meat gets coated with marinade.


    Step 4


    Drain and discard the marinade and cook the beef according to your recipe.


    Read more: http://www.livestrong.com/article/458645-how-to-tenderize-a-cheap-cut-of-beef/#ixzz2YCkU4hEj

    billyboy1

    Thank you Colleen look forward to trying out! I have used cornflour in chinese recipes but I just want a tender meat and veg proper dinner. Even some sirloins have been too tough....would you believe!!....very disappointing...never mind the cooking sherry comes in handy ha!
    billyboy1

    Oh this is awful news......how disgusting. I cant believe consumers are not advised of this. phew this puts a different light on things....Deceit in everything it seems...more than likely the root being money!!!! xx
    Colleen

    Moderator
    Of course the root is money. They can charge more per pound for sirloin steak than they can for sirloin ground beef.

    Think of somebody you really despise while you beat the heck out of it with a meat tenderizer. 

    billyboy1

    tch! digger you are a one!!ha! you shouldnt put ideas in my head......When I have my thinking head on ....well...it could be dodgy. Cant beat a good steak though x

    If you are cooking the meat in a liquid, add a couple of tablespoons of vinegar to it.  The vinegar will tenderize the meat...

    billyboy1

    thank you, but would it not taste in the meat? I know of lemon, but in the marinade x
    jhharlan

    Not really, it doesn't taste strong anyhow. My mother used to pat vinegar on her roast before she baked them to make them tender. Besides, vinegar is a good flavor if used right..........
    billyboy1

    If its good enough for your mother its good enough for me....thanks again.

    Make cuts in it. Put tenderizer on it.Put it on a bread board.  Pound it with a food hammer., that has raised ridges on it.



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