Foolproof Methods on What to Use as a Meat Tenderizer

By Avi Green October 01, 2023

Every barbecue enthusiast knows that achieving the perfect tenderness in meat is crucial. The secret to sumptuous, flavorful meat often lies in an effective tenderizing process. If you've ever wondered what to use as a meat tenderizer, you're in the right place. This article will explore various methods and ingredients that can transform any cut into a mouth-watering masterpiece.

Why Tenderize Meat in the First Place?

Meat is essentially made up of muscle fibers, connective tissues, and fats. Some cuts are inherently tough due to the heavy muscle usage of certain parts of the animal. Tenderizing these cuts breaks down the tough fibers, making the meat palatable and enhancing its flavors. If you're passionate about barbecue, you understand the importance of tenderized meat in making dishes like steaks, ribs, and briskets delectable.

Mechanical Tenderizers

Mechanical tenderizers are tools that physically break down the muscle fibers. Mallets and meat cubers are the most common. These tools create tiny holes and tears in the meat, which helps marinade and seasonings penetrate more effectively.

Natural Enzyme Meat Tenderizers

Fruits like pineapple, papaya, and kiwi contain natural enzymes, bromelain and papain, that act as meat tenderizers. These enzymes break down proteins in the meat, making it softer. You can either mash the fruit and apply it to the meat or use the juice as a marinade.

Acid-Based Marinades

Using acids like lemon juice, vinegar, or buttermilk can also tenderize meat. The acid breaks down the proteins, loosening the fibers and making the meat tender. One popular method is to use a combination of vinegar, olive oil, and herbs to create a marinade.

Salt as a Tenderizer

Salt, specifically kosher salt, is an excellent tenderizer. It works by drawing out the moisture from the meat, creating a brine that breaks down the protein structures. This method can be exceptionally effective for barbecue, where long cooking times can make the meat dry.

Commercial Meat Tenderizers

Commercial tenderizers like the powder form usually contain salt, sugar, and enzymes like bromelain or papain. These can be incredibly effective for those who want a quick and easy solution.

Alcohol as a Tenderizer

Alcohol, especially wine and beer, can tenderize meat. The alcohol breaks down the proteins and adds rich flavors to the meat. Beer is particularly popular in barbecue circles for its tenderizing properties.

Discussion on Different Cuts of Meat

Different cuts require different tenderizing methods. For instance, a tougher cut like brisket would benefit from a combination of mechanical tenderizing and a vinegar-based marinade, while a steak could be tenderized with just a sprinkle of kosher salt.

How Timing Affects Tenderizing

The time you leave your meat to tenderize can significantly impact the outcome. Over-tenderizing can make the meat mushy, while under-tenderizing can leave it tough. Finding that perfect balance is key.

Combining Methods for Best Results

Often, combining multiple tenderizing methods yields the best results. For example, you could use a tenderizing mallet followed by an enzyme-based marinade for optimal tenderness and flavor.