There’s nothing more disappointing than biting into a cut of meat that looks perfectly succulent … only to realise that it’s hard and chewy. This can be especially frustrating if you spent a pretty penny on the ingredients, or worse, you’re hosting dinner guests and only have time for making some quick recipes.
If this sounds familiar, it might be time to learn how to tenderise meat. As the name suggests, the process of tenderisation makes meat more tender, ensuring your homemade meat recipes are supple. Think of it as having your meat and eating it too.
What Do Meat Tenderisers Do?
Types of Meat Tenderisers
Physical (mechanical) meat tenderisers involve kitchen tools.
These gadgets allow you to pound or pierce the meat, which mechanically separates collagen bonds. There are also two main types of physical meat tenderiser tools: mallets and bladed/needled models.
Chemical meat tenderisers involve added ingredients.
This option usually relies on the action of enzymes or molecules, which break the bonds between things like—you guessed it—collagen proteins. Examples include acidic fruit juices, such as lemon, lime and pineapple juice.
How to Tenderise Steak With a Mallet
