# data[].attributes.body
I haven't ever tenderized meat before, but growing up with my grandma I've watched her do it plenty of times. Her method of tenderizing meat typically includes marinating the meat in a mixture of different liquids and seasonings. I personally don't know what exactly she mixes into the marinade, but her cooking always tastes good.

# data[].attributes.attachment_caption
 My favorite way to tenderize ground beef is to add beef broth to the pan after the meat has browned. 

# data[].attributes.body
One technique my dad uses to tenderize meat is by using a meat mallet. As i know it breaks down fibers to make it less tough.

# data[].attributes.body
My favorite technique used to tenderize meats is slow cooking using a crock pot. Slow cooking the meat allows helps to soften the connective tissue, it also allows for more of the juices to soak in, making it even more tender.

# data[].attributes.body
The way I usually tenderize my steaks is mechanical. I take a fork and poke many holes in each side of the steak to break up the fibers in the steak.

# data[].attributes.body
Marinating meat in acidic liquids such as vinegar, citrus juice, yogurt, or wine can help tenderize it. The acid breaks down tough muscle fibers, resulting in a more tender texture. Marinate the meat for several hours or overnight in the refrigerator before cooking. I prefer to tenderize my meata this way beccause it adds so much flavor to the end product!

# data[].attributes.attachment_caption
A common way to tenderize meat would be with a meat mallet. It definitely gets the job done by breaking down the meat tissue.

# data[].attributes.body
A technique my family uses at home is a meat mallet that breaks up connective tissue and allows for the meat to be more tender.

# data[].attributes.body
As a kid, I always liked to watch my dad tenderize steaks because it looked fun. Now, I understand that it helps break up tissue for an easier cooking process and a better taste.

# data[].attributes.body
Growing up, I had always watched my dad use the meat marinating technique. He would also use a vacuum sealer to secure all of it inside and leave it there for up to 24 hours.

# data[].attributes.body
At my home, my step dad typically uses a meat tenderizer if he wants to tenderize meat. For meals like roast and beef stew, he tenderizes the meat by letting them sit in the stew marinade.

# data[].attributes.body
My favorite technique to tenderize chicken is to beat it with a mallet. I then place it in a bowl with general sauce and soak it in there. This makes for a delicious meal.

# data[].attributes.body
One technique to tenderize meats that I'm aware of is using this exact meat mallet above! The utensil is responsible for tenderization and is a mechanical mechanism that softens the meat or breaks down fibers within it.

# data[].attributes.body
a typical technique used to make meat more tender would be to use a meat mallet. this makes the meat more tender because it breaks down the muscle fibers in the meat hence getting rid of the toughness.

# data[].attributes.body
One of my favorite techniques for tenderizing meat is marinating. Marinating is the step of soaking meat in a savory mix that usually contains acidic components such as vinegar, citrus juice, and yogurt.

# data[].attributes.body
My dad uses a meat mallet when cooking meat to break down the muscle fibers and allow for the seasonings and juice to absorb in the meat. By using this, it allows for the meat to be more tender and easily chewed.

# data[].attributes.body
One method that I use to tenderize meat is baking soda rubbed unto the meat to cause a chemical or acidic way to tenderize meats as it increases the pH levels. Another common way I tenderize meat is through the mechanical use of a meat mallet.

# data[].attributes.body
As a child, I always watched my dad tenderize the steaks he cooked because they looked cool. I now know that it helps break up tissue for a better taste.

# data[].attributes.body
A technique to tenderize meat is using a meat mallet. A meat mallet is a good technique because it breaks up the connective tissue and separates the tough muscle fibers which makes the meat more tender.

# data[].attributes.body
My mom would always use a meat mallet. My thinking is that it would break apart some of the tissue offering a better taste.

# data[].attributes.body
To marinate chicken, I typically beat it with a mallet and then place in a bowl of water that contains lemon juice and salt. Depending on how small the pieces are I will soak for 30 minutes to an 1 hour. I am using a combination of mechanical and chemical techniques to tenderize the chicken.

# data[].attributes.body
My favorite way to create sweet and juicy tender meat is by smoking it in the smoker. The smoker provides a smoky tender taste to the meat that can not be beat. The smoker at my house gets used weekly during the end of spring and throughout the summer. It is my favorite way to cook meat.

# data[].attributes.attachment_caption
When my family tenderizes meat we use this hand operated one. 

# data[].attributes.body
My favorite way to tenderize meat is using baking powder when making a beef stir fry. I found this technique from a woman on youtube who teaches people how to make Chinese takeout cuisine at home. This process is a chemical process as the alkalinity of baking powder helps break down the fibers allowing the meat to tenderize.

Also here is a link to one of her videos: https://youtu.be/dMePkZDnk2A?si=-OoqIcBbYqrbprPr.

# data[].attributes.headline
Meat tenderizer or lemon juice - Kashish Poore 

# data[].attributes.subject
Meat tenderizer or lemon juice - Kashish Poore 

# data[].attributes.body
My favorite way to tenderize meat is using lemon juice or tenderizer. The acid makes the meat super soft and non-chewy.

# data[].attributes.body
The easiest way to tenderize meat would be by cooking the meat slowly in brine or pounding the meat with a tenderizer.

# data[].attributes.body
Using a meat mallet to tenderize meats is good because

from a food science standpoint because it breaks down

muscle fibers and that is known as mechanical tenderization

and it increase the surface area which is good since it allows

for more absorption for better flavors.

# data[].attributes.body
My family and I always marinade the meat. We soaked or season it with ingredients like olive oil or any acidic ingredient to tenderise it.

# data[].attributes.body
I tenderize some of my meats with a meat pounder. My family enjoys hunting big game so much of the steak cuts from those animals are tenderized with a pounder.

# data[].attributes.body
my family slow cooks meat because The moist heat they provide softens the connective tissue that binds the muscle fibers in the meat, helping it to fall apart more easily.

# data[].attributes.body
My family used a meat mallet for meat tenderization.

# data[].attributes.body
My family always uses one of theses to get the chicken breast nice and tender.

# data[].attributes.body
I haven’t tenderized meat myself, but I know a way my dad has. He usually uses vinegar on certain cuts of meats. And he uses a mallet to help soften the meat as well.

# data[].attributes.body
My family tenderizes meat by marinating it with various Asian sauces and using a mallet to pound the meat if needed. I don't know what all of the ingredients are exactly for the marinade, but I'm pretty sure some of the ingredients includes ginger and/or soy sauce.

# data[].attributes.body
One way that I have personally tenderized meat was with a meat mallet. I used this technique with chicken breasts over a layer of cling wrap (after cutting them in half) to then bread and fry the chicken to make chicken sandwiches.

# data[].attributes.body
I haven't ever tenderized meat but hear is a picture.

# data[].attributes.body
I've never tenderized meat myself, I found this recipe to make beef for stir fry which I do enjoy! Baking soda acta as a good tenderizer by raising the pH levels on the surface to make the proteins bond better.

# data[].attributes.body
I don't eat meat, but my mom uses a meat hammer to tenderize meat. This method uses mechanical force to flatten and tenderize the meat.

# data[].attributes.body
I have found that most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. Salt helps break down proteins and make the meat more tender.

# data[].attributes.body
Marinating the meat is often a technique my family uses to make meat more tender. The primary ingredient for the marination is soy sauce, which I've learned is a good chemical acid to make meat tender. I have also done the mechanical technique of pounding the meat to break it down and making it more tender.

# data[].attributes.body
My mother was adopted from South Korea, so growing up she has recreated many Korean recipes, one of our favorites being beef bulgogi. This flank steak is typically marinated with soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and red pepper flakes.

# data[].attributes.body
My favorite way to tenderize meat is with marinade. I use buttermilk and love the results.

# data[].attributes.body
My family has always marinated meat to tenderize it. I've seen my dad use apple juice to do this in the past. Apple Juice is moderately acidic, so the acid helps to break down meat proteins and make it easier to chew.

# data[].attributes.body
When i cook meat i always use this to tenderize my meat i use this to pound it i learned the reason for tenderizing is the piercing of the meat separate collagen fibers that allows it to become tender.

# data[].attributes.body
One thing we do to tenderize, specifically chicken, is using this tool to flatten and tenderize the meat. This would be mechanical.

# data[].attributes.body
To tenderize meat I have seen my family use a meat mallet. I personally have not had to use one so I am not sure what recipes they use it for.

# data[].attributes.body
One way my family tenderizes meats is by salting them before cooking them. I looked it up and I read how salt helps break down the proteins and helps make it more tender for eating.

# data[].attributes.body
My dad loves to marinate his steaks a lot. I found a similar recipe on line where the steak is marinated in olive oil, lemon juice, soy sauce,garlic and Worcester sauce. Marinades work by the the oils and sauces having high acidity it softens the meats.

# data[].attributes.body
The type of meat tenderizer I have used is a meat mallet, I think that anytime I or my grandpa has made steak we have used one of these.

# data[].attributes.body
Some of the ways I see my family tenderize meats is by adding acidity such as lemon or lime juice or even salt as this opens up the enzymes to break down and make the meat more tender when cooking. I also see a meat mallet being used when it is pounded into the meat this can also break down the enzymes and fibers causing it to be tender.

# data[].attributes.body
When I am cooking I use a meat mallet to tenderize meat.

# data[].attributes.headline
The easiest way to tenderize meat is to marinate it overnight in season and other ingredients.

# data[].attributes.subject
The easiest way to tenderize meat is to marinate it overnight in season and other ingredients.

# data[].attributes.body
I think the most useful way to tenderize meat is to pound it, and this allows for more flavor to get in as well. This works because the pounding helps break down the fibers in the meet making it more tender.

# data[].attributes.body
The reason Meat Tenderizer good because it softer the meat. And it make the meats softer to chew so people can eat. In tough meat is difficult to chew and digest and it's unappealing as well. Meat Tenderizer make it easier in easy to digest your food.

# data[].attributes.body
Before a family event, my family would prep the food. For meat, they would tenderize it by marinating it overnight. The marinate contains acid that will help soften the meat and add flavor.

# data[].attributes.headline
tenderizing with vinegar - Berlyn Schutz

# data[].attributes.subject
tenderizing with vinegar - Berlyn Schutz

# data[].attributes.body
I have never tenderized meat on my own, but when my family cooks, we have used various methods like salt and vinegar. Vinegar is interesting as a tenderizer because the acetic acid in vinegar breaks down meat fibres and makes them more tender and flavoursome.

# data[].attributes.body
My favorite way to tenderize meat is by marinating it. My favorite way to do this is by using olive oil and lemon because it is simple and gluten-free. This is an acidic combination that breaks it down.

# data[].attributes.body
With living in SE Iowa, we don't buy any meat from the grocery store, except for chicken and turkey. 2 of our meat are either raised by us (pork) or purchased from local farmers (beef). We use Italian dressing to marinate and tenderize our chicken and turkey tenders, and a meat tenderizer (like shown above) for pork tenderloins and beef cutlets.

# data[].attributes.body
I have never tenderized meat, but the way my mom does it is by using a kitchen/meat mallet to pound the steak which tenderizes and softens the meat. The spikes on the mallet help cut up tissue and muscle fibers in the steak/meat.

# data[].attributes.body
One way meat can be tenderized is by adding salt to the meat before it is cooked. My roommates and I do this often because it helps it taste better, I think.

# data[].attributes.body
One meat tenderizing technique that I find interesting is dry aging. During this process the flavor is intensified and tenderness is promoted. This method uses the meat's natural enzymes to tenderize it.

# data[].attributes.body
One way that I find success when tenderizing meat from the couple times I've done it is going through the process of using a meat mallet. The reason this seems to work after doing a little bit of research is because through the force inflicted by the hammer it is able to separate the fibers, which helps it become more tender and easy to cook as well.

# data[].attributes.body
I would say my favorite way to tenderize meat is simply using onion and garlic powder so that the meat can have some spice and a good kick to it..

# data[].attributes.body
My favorite technique to tenderize one of my favorites food, steak, is to beat it with a meat mallet.

# data[].attributes.body
My favorite way of tenderizing meat is using pineapple juice. I saw it on a YouTube video about cooking and it works great. I personally think mechanical tenderization destroys the look and feel of the meat so I'm not a big fan. My guess is that there is some enzyme that destroys the connective tissue.

# data[].attributes.body
I would say the best way to tenderize the meat is marinading. It adds flavor and makes it feel 10x better when you’re eating it.

# data[].attributes.body
Although I have never personally marinated food myself, I have observed my dad incorporating acidic ingredients such as plant enzymes found in various types of fruit to tenderize the meat.

# data[].attributes.body
I don't cook frequently, but one of my favorite things that my mom does to tenderize chicken is to marinate it with lemon/lemon juice. Citric juices contain acids that help break down tough muscle fibers. This happens because of the denaturation of proteins by acid, which softens the meat.

# data[].attributes.body
My favorite way to tenderize meat is to marinate it. This is my favorite because it makes the meat soft and adds a lot of flavor too!

# data[].attributes.body
My personal favorite way to tenderize meat would be with a meat mallet. I think this is the best way because it separates the collagen fibers. There are various ways to get tender meat, and have it tasting great!

# data[].attributes.body
I've never tenderized meat before, but I've seen my grandma do it before! She uses a meat mallet to pound the meat. This technique is used to tenderize meat because it breaks up the connective tissue and collagen, causing the muscle fibers to separate and the meat to be more tender.

# data[].attributes.body
My family and I's favorite way to tenderize meat is pounding it out, which separates the fibers, making the meat more tender.

# data[].attributes.body
My favorite way to tenderize meats is with just a simple meat tenderizer. This method works due to the spikes breaking down amino acids when the meat is hit. To tenderize the meat more you can add a specific dressings that have special enzymes to tenderize it more.

# data[].attributes.body
To tenderize meat my family most uses a mallet. We would just put a piece of parchment paper or saran wrap over a piece of meat like chicken and pound it until its thin.

# data[].attributes.body
My family and I hunt waterfowl birds, mainly Canadian Geese. When preparing the goose meat, we let it soak in a bucket full of water and a product called Tender-quick. Tender quick is a mixture of salt, sodium nitrate, and sodium nitrite. Wild game is very lean and can sometimes be very tough when your eating it. Tender quick also helps slow spoilage, maintain color and flavor, and help prevent food born bacteria from growing.

# data[].attributes.body
i have not tendernized meat myself but ive learned that using tools to pound the meat is helpful!!

# data[].attributes.body
An effective and cheaper method to tenderize meat is by using a mallet! Tenderizing meat is important because it breaks down the connective tissue and makes the meat easier to eat!

# data[].attributes.body
I am never the one tenderizing the meat but my dad always uses a meat tenderizer like the picture above. It helps break down those muscular fibers that make the meat so tough and makes the meat more tender and enjoyable when prepared.

# data[].attributes.body
I have watched cooking shows where people tenderize meat with a mallet. It causes the muscle fibers to separate making the meat more tender!

# data[].attributes.body
One way my family and I tenderize meat is mechanically with a mallet. We use this because it helps with breaking down the proteins in the meat ultimately softening it.

# data[].attributes.body
Any meat tenderizer works well. It helps to break up the muscle fibers and make it more tender.

# data[].attributes.body
Normally when I cook, my family prepares the meat. One way that I've observed is using a metal meat tenderizer. The mallet has spikes to break up the fibers of the meat to make it more tender. This would be classified as mechanical tenderization.

# data[].attributes.body
I have never tenderized meat before, but I have seen my mom do it. When she does, she uses a mallet to break down the connective tissue.

# data[].attributes.body
One thing my family uses to tenderize chicken is a mixture of balsamic vinegar, soy sauce, and olive oil. The marinade is using a chemical process to break down the toughness in it. The enzymes are broken down and tenderize the chicken.

# data[].attributes.body
Growing up, my mom always used a meat mallet to tenderize our chicken. Not only does it tenderize the meat, but it allows for a more even, thinner cut that is more suitable for certain recipes.

# data[].attributes.body
For marinade my steak, I usually tenderize it with a marinade that includes buttermilk and other seasonings and mixtures. It helps flavor the meat while also softening it up.

# data[].attributes.body
My favourite way to tenderize meat is marinading. This recipe is a simple Asian marinade. It is good for tenderizing from the acid within the vinegar and ginger

# data[].attributes.body
One of the things my family uses to tenderize chicken is Italian salad dressing. I'm going to guess that it's the acid in the dressing that helps break down the meat.

# data[].attributes.body
I have never personally tenderdized meat myself but one way that I have seen my dad do it is by pounding the meat using a meat mallet. With some research I learned the reason that this is a good technique for tenderizing is because the pounding or piercing of the meat actually separates collagen fibers allowing it to become tender.

# data[].attributes.body
What I use!

# data[].attributes.body
One method of tenderizing meat is mechanical tenderization. Meats can be tenderized using tools such as mallets and meat pounders. The meat mallet uses mechanical force. First, the meat is wrapped in plastic wrap and then pounded to the desired thickness using the flat side of the mallet, the spiked side of the mallet is usually used for tenderizing, which breaks down the connective tissue.