How do I tenderise meat

Tenderising meat is a simple but important step in cooking, especially when you’re dealing with tougher cuts of beef like grass fed beef. Whether you’re preparing steaks, roasts, or stews, tenderising meat helps ensure your dishes are juicy, tender, and full of flavour. So, if you’re wondering, how do I tenderise meat, there are several methods you can use to get the perfect result every time.

How do I tenderise meat

Before diving into the methods, let’s first discuss why tenderising meat is essential. Some cuts of meat, especially from grass fed beef, can be tougher due to the animal’s muscle use and the fact that grass fed beef tends to be leaner than grain fed beef. Tenderising breaks down the muscle fibres and connective tissues, making the meat softer and more enjoyable to eat.

Grass fed beef, while incredibly healthy and tasty, can sometimes be a little tougher because it’s leaner and contains less fat compared to conventionally raised beef. Therefore, knowing how do tenderise meat, especially when dealing with grass fed beef, is key to getting the best texture and flavour.

1. Using a meat mallet

One of the most straightforward and popular methods for tenderising meat is using a meat mallet. This is an ideal option if you’re asking yourself, how do I tenderise meat quickly.

A meat mallet, also known as a meat hammer or tenderiser, has two sides: a flat side and a textured side. The textured side is used to pound the meat, breaking down the muscle fibres and connective tissue. It’s especially helpful for tougher cuts of grass-fed beef.

Here’s how to use it:

• Place the meat on a clean cutting board.
• Hold the mallet in your hand and gently pound the meat with the textured side, working your way across the surface.
• Be careful not to overdo it, as too much pounding can cause the meat to lose its shape.

This method works well for smaller cuts like steaks or chops. It’s quick and effective, making it perfect for any busy kitchen. Plus, it’s an easy way to tenderise grass-fed beef without much fuss.

2. Marinating the meat

Another excellent way to tenderise meat, especially for grass fed beef, is by marinating it. Marinating involves soaking the meat in a mixture of ingredients like oil, acid (vinegar or citrus juice), and seasonings. The acid helps break down the tough fibres, making the meat more tender.

To tenderise with a marinade, follow these steps:

• Choose an acidic base like lemon juice, lime juice, vinegar, or even buttermilk. You can add olive oil, herbs, and spices for extra flavour.
• Place the grass-fed beef in a resealable plastic bag or shallow dish and pour the marinade over the meat.
• Allow it to sit in the fridge for at least an hour, or for tougher cuts, even overnight. The longer you marinate, the more tender the meat will become.

Marinating works best for grilling or stir-frying grass-fed beef, and it’s also a great way to infuse your meat with extra flavours.

3. Using a slow cooker

If you’re wondering how do I tenderise meat while cooking, using a slow cooker is a fantastic option. Slow cooking is ideal for tougher cuts of meat, such as brisket or chuck, commonly found in grass fed beef.

By cooking the meat at a low temperature for a long period of time, the collagen and connective tissues break down, resulting in tender, juicy meat. Here’s how to slow cook your beef:

• Place the grass fed beef in your slow cooker with some broth or water and your choice of seasonings.
• Set it to low and let it cook for several hours (usually 6-8 hours, depending on the size of the cut).
• When the meat is done, it should be fork-tender and easily pulled apart.

Slow cooking is perfect for stews, pot roasts, and shredded beef, and it brings out the natural flavours of the grass-fed beef.

4. Using an enzyme-based meat tenderiser

If you’re looking for an extra boost, enzyme-based meat tenderisers are a great way to ensure your grass-fed beef is as tender as possible. These tenderisers often contain natural enzymes like papain (from papaya) or bromelain (from pineapple), which break down the proteins in meat.

To use an enzyme-based tenderiser:

• Sprinkle the powder lightly over the surface of the meat.
• Allow the meat to rest for about 30 minutes to an hour before cooking. Be careful not to leave it on too long, as overuse can result in mushy meat.

This method works well for tougher cuts of grass-fed beef and is a great way to guarantee tender results.

5. Braising or stewing

When asking how do I tenderise meat for hearty meals, braising or stewing is another excellent option. These methods involve cooking the meat slowly in a liquid, allowing it to become incredibly tender.

Here’s how to braise or stew grass fed beef:

• Brown the meat in a pan with a bit of oil to develop flavour.
• Add some broth, wine, or water, along with vegetables and herbs, and bring to a simmer.
• Cover and cook on low heat for several hours. This slow cooking process will break down the tough fibres in the meat, leaving it soft and easy to eat.

Braising or stewing works particularly well for cuts like brisket, chuck roast, or short ribs, all of which benefit from long cooking times.

6. Cutting against the grain

An often overlooked technique is how you cut your grass fed beef. Cutting against the grain can make a big difference in tenderness. The grain refers to the direction of the muscle fibres, and when you cut against it, you shorten those fibres, making the meat easier to chew.

Here’s how to cut against the grain:

• Look at the meat and identify the direction of the muscle fibres.
• Use a sharp knife to slice across the fibres, rather than with them.
• This method is simple and effective, and it works for all types of meat, including grass-fed beef.

7. Using a tenderising marinade with salt

Another method for how to tenderise meat is to use a marinade with salt. Salt helps to draw out moisture from the meat, which can help break down proteins and make the meat more tender.

To do this:

• Mix salt with herbs, spices, and oil for a marinade.
• Rub the salt mixture onto the grass-fed beef and let it sit for a couple of hours before cooking.

The salt will help the meat become tender while also adding a layer of flavour.

Perfect tenderisation every time

So, if you’re wondering how do I tenderise meat, there are several techniques you can use to ensure that your grass-fed beef is tender, juicy, and delicious. Whether you’re using a meat mallet, marinating, slow cooking, or any of the other methods mentioned, tenderising makes a huge difference in the final result. And when you choose grass-fed beef, you’re not only getting great taste but also supporting sustainable farming practices.

At Currumbin Fair Butcher, we offer high-quality, grass fed beef and other meats. So, whether you’re buying beef for a family dinner or preparing a special meal, make sure to tenderise your meat properly for the best possible result. And don’t forget, we offer free delivery for orders over $150, so you can enjoy our premium grass fed beef delivered right to your door.