How to Meat tenderness

What You Need to Know

Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques, generally referred to as tenderizing or tenderization.

Steps

1. 1.

   Beef Bourguignon (French): Slow braising breaks down collagen

2. 2.

   Kalbi (Korean): Scoring and marinating with kiwi enzymes

3. 3.

   Cecina (Spanish): Air-drying creates concentrated umami

Common Mistakes