On Aug 30, 1:19 pm, Andy <q> wrote:
> James said...
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> > Do you beat your meat?
>
> > Enzymes?
>
> > Dry rot?
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> > 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- Hide quoted text -
>
> - Show quoted text -

Don't butchers usually do that on request? Looked at the site and
didn't realize other meats are also tenderized. Didn't know one can
get a tough chicken or turkey.