Davey needs help in beating his meat.

[Allen]

I sensed that Davey was a little hesitant to ask, so I'll do it for him. How do you all tenderize a tough piece of meat?

 

[Skeeter]

Beat it until it’s soft and mushy

 

[Kurtr]

Low and slow till the juices just leak out

 

[Retired-Guy]

Lot of subliminal messages regarding this topic! ;:;popcorn

 

[WormWiggler]

Soak it in cider....

 

[guywhofishes]

sous vide

 

[deleted member]

this ^^^^ or a lengthy soak in a mildly acidic marinade will do the trick with most cuts. thickness can be the variable there though. hard for marinades to penetrate to the middle of a big roast.

 

[lunkerslayer]

just couple dabs of vinegar does the trick
https://www.thespruceeats.com/homemade-meat-tenderizer-1388329
also a guy told me that leaving the meat sit on the counter for 6 to 8 hours or longer depending on the size of the meat before cooking will also help the enzymes to break down the fibers in the meat. This guy was a master when it came to meat, he said that when he saw the top of the meat have a shiny hue look to it was good to go,
https://www.chowhound.com/post/tenderize-beef-letting-sit-room-temperature-839281

 

[deleted member]

my red meat always spends an hour or two once it reaches room temp at said room temp if i have time. seasoned and covered. definitely makes a difference.

 

[guywhofishes]

aging certain cuts in the fridge also does not hurt one bit

 

[Skullet]

I usually prefer to have my wife beat the meat.

 

[Davy Crockett]

Was mostly wondering about quick meals as my usual meat shopping habits have changed due to price and availability. The acidic juice makes sense, I cut some chicken breast almost in half and open a butterfly fillet and pound out flat soaked in dill pickle juice overnight and add bacon bits and some cream cheese and roll it up and wrap with string . Cook in air fryer till golden . let cool and wrap with bacon. secured with a toothpick and store in fridge till mealtime. 10 minutes before meal time cook in air fryer till bacon is crispy. Melted in our mouth in but I did the same with them soaked in chicken broth and it was tougher than an old billy goat.

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I remember my Mom hammering meat quite a bit growing up but I got away from it after I bought half a beef 40 some years ago that had been run through some kind if roller that did this and I didn't like it .

 

[PrairieGhost]

run through some kind if roller that did this and I didn't like it .

I remember that meat tenderizer. It opened up the meat to loose all it's natural juice. I compare a good steak run through that machine to chewing the tongue of someones old boot. Depending on how the machine was set you could run a 3/4 inch steak through it and it may look untouched or it may look like a 1/4 inch thick burger. Some homes had their own crank type tenderizer. They produced a chunk of meat half way between steak and jerky.

 

[3Roosters]

 

[Downrigger]

I had a 3 minute conversation with myself if I was going to open this topic, I did, more adult than I give you guys credit for. Some good info too!

 

[WormWiggler]

I usually prefer to have my wife beat the meat.

so many jokes, so little time...

 

[PrairieGhost]

I still have one of those I bought from Cabelas. Actually they perhaps still sell it. I used it once and that was to many times.

 

[gr8outdoors]

I usually prefer to have my wife beat the meat.

Really? She beats it? Sounds like u need a mistress! Besides, nobody knows u like u do! Beat ur own!:;:huh::laughing:::dance:

 

[Davy Crockett]

Has anyone soaked chicken breast in dill pickle juice before ? It's underrated.

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PG I didn't see the roller but the way it was explained to me was that the roller had a bunch of needles that poked holes in the meat. It totally ruined the steaks in my opinion.

 

[7mmMag]

Listen to episode 227 of the MeatEater podcast. They have a meat scientist on talking about the best way to take care of your game. It was very informative.