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 ...

Shown above: Enzymatically tenderized Carne Asada from Marc's blog, NoRecipes. Read on to learn about enzymatic tenderization. Whether its a tender juicy steak or a fall-off-the-bone tender rib, ...

A: I found several sources that recommend using baking soda as a tenderizer for tougher cuts of beef, but not baking powder. You can also use baking soda to tenderize chicken and pork. But baking ...

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 ...