Cooking a flank steak without any SERIOUS tenderizing is just asking for a mouthful of shoe leather, in contrast, to correctly seared tenderloin that will virtually melt in your lips.
However, did you know that some beef slices should be tenderized even if they are not particularly tough? A well-designed meat tenderizer may even out the cooking area of chicken breasts and other birds, ensuring that the temperature is consistent throughout rather than only enhancing the texture.
It can be difficult to tenderize tough portions of meat, though. Unless you are adequately outfitted. With its compact size and 2-sided pounding disk, the Leifheit Pro Line Meat Tenderizer Tool is unquestionably our top selection for quickly softening even the toughest portions of meat.
Additionally, we’ve assembled this assessment of the top manual meat grinders currently on the market, with options for every need and price range. So continue reading when you’re prepared to put in a little extra effort to acquire the greatest flavor from every cut of meat!
Our Top Option
Tenderizing Your Steak
Throwing the meat away is not an option, and you do not want to serve unchewable meat to your guests because that would be embarrassing. This means that you will have to work hard to prepare the meat until it is tender enough to consume.
The good news is that you may now readily soften your tough cuts within minutes thanks to the development of several tenderizing processes.
Tenderizing, as the name suggests, is the process of dissolving the muscle fibers and collagen in the meat slices to soften the texture and make them palatable and chewable.