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: This is where the expression "high on the hog" comes from, but it applies equally to beef. Muscles also toughen with age, so a younger animal yields more tender meat. Additionally, overcooking meat, even meat that comes from the more tender muscles, can make it tough. That's because heat causes the proteins in the meat to firm up. Overcooking also basically squeezes the moisture out of the meat, making it dry as well as tough. Distinguish Tough From Chewy
Tough meat can certainly be chewy. But toughness and chewiness are not really synonymous. Chewiness is related to connective tissue and the length of the muscle fibers. Connective tissue can mean thick pieces of gristle in between muscles, or it can mean the sheets of fibrous collagen that surround muscle fibers. Either way, connective tissue is chewy.