What types of meat should I pound and why?
Meat is pounded as a mechanical means of tenderizing by damaging the connective tissues. It also makes the meat thinner and flatter, which helps the meat cook faster and more evenly.
Pound tougher meats (cheaper steaks), and meats of uneven thickness (chicken breasts). Avoid pounding the bones in the meat. You don't want little pieces of bone chipping off into meal. Don't pound already tender pieces (premium cuts, dry aged steaks).
Think tenderize, not pulverize. You should not be making any holes in it.


If you're going to marinate, do that after pounding.
Wrapping the meat in wax paper first will help prevent a big mess.
Do both sides of the meat.