What results can be expected with tenderizing meat?

Discussion in 'Food and nutrition' started by Doc, Jul 26, 2005.

  1. Doc

    Doc Guest

    I've never been a big steak eater, and recently tried cooking a few pieces.
    I find that a T-bone always seems to come out tender, extremely easy to
    chew.

    However, I got some that's labeled "Beef Chuck Extra Lean CS Ribs boneless"
    and it reminds me of why I never liked steak as a kid. Much tougher to get
    through. How much of an improvement can you expect when tenderizing meat?

    I assume the reason some cuts are tougher than others is their proximity to
    a tendon attachment on the animal? Or no?

    Any suggestions re: the best way to tenderize?
     
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