In article . com>,
James > wrote:

> Do you beat your meat?

<lol>
I'm SO not going to go there!

>
> Enzymes?

Marinades work for me or the Jaccard tenderizer as needed.

http://www.jaccard.com/Home-Product-...6B.asp?group=R

>
> Dry rot?

<shudder>
Never.

>
> Slow cooking?

Depends on the cut.

>
> I don't like slow cooking lean beef because by the time it's tender
> it's also tasteless.

Only if you don't know what you are doing.

> Enzymes is nice but too much is bad. I don't
> like predigested food.

Proper marinades work wonders.

> Beating your meat also pounds a lot of the
> juice out and you don't get a plump juicy steak.

Beating your meat makes for sticky keyboards. <smirk>

>
> 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.

So why are you asking? :-)

Seriously, try the Jaccard. They are worth the money. I use one on cheap
sirloins.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson