James said...

> 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.


I use the jaccard 15-blade meat punch. The marinade gets into the meat
rather than just on it. It also reduces the cooking time. I do this with
pork tenderloins too.

Andy