Different ways to tenderize second meats

With rising prices, many people are switching meat more expensive for second-rate meats. Well, regardless of the type of meat or the cut used, there is no reason not to eat tender and juicy meat.

You may not know it, but it's possible. tenderize the second meat in a very simple way, using everyday ingredients! In this article we show you how! Now check out some infallible tips for tenderizing meat in different ways.

Read more: Discover the 4 most noble cuts of meat

Tips to make your meat tender

Use the help of a hammer

You can cut the meat into steaks and then “beat” it. For this, you can use a specific hammer to soften the meat, use the edges of a small wooden board or even a rolling pin. By doing this, you will break down the tough connective tissue fibers in the meat, resulting in a fine, tender protein.

Beer

If you already love having a beer with your meals, the good news is that this drink can also be used in the preparation of meat, since it is a great “tenderizer”! This technique leaves a very light taste of beer in the background, but it is very pleasant, especially for those who like a “cold” beer. See below how simple it is to do:

• Let the meat rest in the beer for a few minutes;
• Then season and cook as normal.

Make some cuts in the meat

You can make shallow cuts into the meat when the fillets are too thick. This process allows heat to penetrate the interior of the cut more quickly, promoting faster cooking. Thus, you get a softer meat.

Pineapple juice

Did you know that pineapple is one of the best natural meat tenderizers? So it is! The fruit contains an enzyme called bromelain, which breaks down other molecules. Thus, when it comes into contact with the meat, this enzyme acts on the cut fibers, breaking them into smaller pieces.

• First, remove the skin from the fruit and blend it with a little water to reduce the taste;
• Then pour the juice over the meat and let it soak for approximately 13 minutes;

Note: Keep an eye out because if it stays too long, the meat can fall apart.

Finally, season and cook the meat as desired.

Note: The fruit doesn't transfer much flavor, but it can leave a light aroma in the background.

milk or yogurt

This is one of the tricks known to many grandmothers to tenderize meat. So, to soften the meat with this old and traditional tip, cut the meat into cubes and soak it in milk or yogurt for at least 2 hours. This technique is great for liver steaks and softens chicken breasts for a whiter appearance.