Do you beat your meat?

Enzymes?

Dry rot?

Slow cooking?

I don't like slow cooking lean beef because by the time it's tender
it's also tasteless. Enzymes is nice but too much is bad. I don't
like predigested food. Beating your meat also pounds a lot of the
juice out and you don't get a plump juicy steak.

My favorite is cheap chuck steak or roast on sale, a bit of tenderizer
and salt, grilled over hot flame till juice come out the top and the
flip side about 5 minutes.