On Tue, 08 Sep 2020 15:38:15 -0400, Sheldon Martin wrote:

> Gary hasn't a clue what Swiss steak is, it's NOT pounded... pounding
> any meat gaurantees it will be tough, pounding breaks the cells and
> the juices run out. Butcher shops have a machine they run steaks
> through that cuts many tiny slits in the meat that breaks the fibers
> without crushing the cells.

Not surprisingly, you have all that ass backwards. Pounding raw
meat separates the fibers at the grain without crushing cells. OTOH,
Sharp objects, like the little knives you describe, cut through
cells releasing the juices.

Everybody who ever eaten a steak knows that they "bleed" when you
cut them on the plate. And OTOH, everybody who's tenderized meat by
pounding knows that they don't result in a pile of wet juice.

Have you ever seen a lettuce knife? Why is it so dull, Pussy Katz?
I'll give you a free clue.... So it doesn't break the cells that
cause oxidation and browning on the cut edges.

You're an idiot. But you're OUR idiot :-)

Viva la Double-Sided Meat Mallet! I don't use it often, but I
appreciate having it - so much that I have two of them. I also have
a Jaccard that I bought 15 years ago and have used probably twice.
It makes cheap whole muscle beef taste like even cheaper hamburger.

-sw