While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

Salts, and enzymes, and aging (and pounding and bacteria and heat), oh my. The idea of earning your keep is nothing new. Paul the Apostle said as much in his letter to the Thessalonians: If anyone is ...

Last week, we showed how you could tenderize a tough cut of meat by beating it up. This week, we go for the chemicals. According to our trusty “Food Lover’s Companion,” there are three ways you can ...

The tenderness and juiciness of meat often signify the superior quality of a delicious meal. However, attaining this ideal texture can be quite a task, particularly with tougher meat cuts. Herein lies ...