Title: How to Tenderize Steaks and Tough Cuts of Meat
Headings: How to Tenderize Steaks and Tough Cuts of Meat
How to Tenderize Steaks and Tough Cuts of Meat
Use one or a combination of three preparation techniques
Consider the Source
Distinguish Tough From Chewy
Tenderize Meat With Heat
Tenderize Meat With Brawn
Tenderize Meat With Finesse
What About Marinating?

Content: And it only gets chewier when it's cooked improperly. Finally, not all muscles have the same structure. Muscles are composed of fibers, basically long strands of protein grouped together in bundles, that are in turn wrapped in sheaths of collagen. Some bundles have more fibers in them than others, making the grain of the meat coarser, such as with a brisket. Long, thick muscle fibers will be tougher to chew. Tenderize Meat With Heat
Meat with a lot of connective tissue can be tenderized by cooking it until the collagen melts away, which starts to happen between 160 and 200 F. When the connective tissue melts, it turns into gelatin, which is soft and jiggly rather than tough and chewy. This doesn't happen right away; it can take hours. Tenderizing in this manner requires patience, but your patience will be rewarded. Liquefied gelatin coats and surrounds the muscle fibers, giving the meat a moist, succulent texture—even though it's been cooked to well-done.