How to Beat Your Meat


I know what it feels like to take a bite yet, cut nothing from your piece of meat. It can be frustrating to spend money on a fine cut of meat but can’t chew your meat easily or enjoy the taste at the end of the cooking process.

One effective way to beat your meat is by pounding. Use a mallet, place your meat on a flat surface, and hit harder until you break down tough fibers, which would make your meat come out tender when cooked. Other methods include tenderizing by salt, etc.

What Makes Meat Tough and Chewy?

Imagine a cow, pig, or lamb that spends its whole life on all fours, wandering about and getting busy. The muscles on the upper side of these animals, around the ribs and backbone, are doing little or nothing. So they grow fat and marble.

These parts are fleshy and soft compared to the areas like the legs, neck, and entire working areas. They carry the stress; hence they are tough to chew. However, it is significant to note that muscles are made up of strings of connective tissue.

No one wants to sit down only to munch on something as challenging and sinewy as a rubber band. Gelatin is a substance surrounding the fiber, also called collagen, which can become your friend (juicy, fork-tender) or not (hard, show leather, etcetera). It all depends on how you treat and cook it.

How to Beat your Meat and Other Alternatives

Here are three practical ways to tenderize your meat and make it tender. They include;

Pounding Meat

Pounding is result-oriented, as tested by many others. Choose a suitable bowl, a neat cutting board, or wax paper to wrap your meat to avoid contamination; get your weapon (mallet), and beat lightly. If you do not have a millet, something like a pistol will do the magic.

You just need to beat until the muscle fibers tear in bits. You do not have to do so as if you want to kill the animal; it’s dead already. Otherwise, when you apply excessive pressure, you might turn the fleshy part into mush.

Apply force firmly until you can see evidence of the spike on the meat, then turn the meat and do the same to the backside. You can use a paper towel to pat it dry afterward.

Use enzymes

Some people find this method better as it softens and flavors the meat. Soaking the meat with marinade will produce a mouth-watering savor. A marinade is incomplete without a fruit: it happens that tropical kiwi will be the perfect choice for your marinade.

There is an enzyme in fruits that help break down protein in the muscle fibers of the meat. The meat can soften up and be enjoyable when the goal is achieved (a broken protein). Such fruits as Kiwis, pineapple, papaya, and mango are good for making marinade- softening your meat.

If you do not like a tropical fruit-flavored marinade, you can opt for kiwi, which has a slight flavor that tends to hide when mixed with other flavors.

Salting

Salt is a fantastic ingredient that can either kill you slowly when consumed too much or keep you alive when taken with care. Salt can heal wounds, deodorize stuff, and takes out stain. How amazing!

If added to the meat the right way, salt has a tendering ability, but it is not advisable for the marinade because the meat has to soak for an extended period before it is taken out. When salt is added and left in your meat for a long time, it draws moisture from the meat, leaving it weak.

Here is how to use salt- sprinkle sea salt, coarse or kosher, over the meat, mix it up and leave for some time. Do not use table salt as it would make the meat salty, and the salt will pull out the natural juice and eventually produce a mini brining solution.

Finally, the brine will reabsorb into meat, transferring moisture and tenderizing it. Then, rinse in 45 minutes or an hour, dry, and proceed with your food preparation. The trick is easy; you’ll see!

Conclusion

The tenderness of your meat depends on how you handle it until it gets to the pot and down to when it’ll be served in dishes. Beating your meat is easy and effective.

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