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How to Use Meat Tenderizers

Updated April 17, 2017

Enjoy any type or cut of meat using meat tenderizers. Steaks that are tough to chew make the dining experience less than satisfactory. Using a meat tenderizer, whether it be a tenderising tool or seasoning, helps to break down the protein fibres, making meat more tender than before.

Lay your meat of choice down on a butcher block, cutting board or other sturdy surface such as a countertop.

Use the hammer-like meat tenderizer tool to hammer out the meat. Make sure to repeatedly hit the meat in all spots so that the entire piece of meat is tenderised.

Cook or marinate the meat immediately after tenderising for best results.

Lay your meat of choice down on a butcher block, cutting board or other sturdy surface such as a countertop.

Moisten the surface of the meat with a little water. You will want to add just enough water to moisten the surface.

Sprinkle the meat tenderizer seasoning evenly over the meat. The McCormick Seasoning website suggests using 1 teaspoon per pound of meat.

Pierce the meat with a fork in ΒΌ-inch intervals.

Cook the meat immediately. Thicker cuts of meat can stand with the meat tenderizer seasoning for up to half an hour prior to cooking.

Tip

Clean all surfaces, including your hands, thoroughly after coming in contact with raw meat.

Warning

Do not let the meat tenderizer seasoning act too long because meat can become squishy and will not hold together when cooked. Be sure to cook the meat immediately after the seasoning has done its job.

Things You'll Need

  • Butcher block
  • Tenderizer tool
  • Meat tenderizer seasoning
  • Meat tenderizer tool
  • Fork
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About the Author

Kristle Jones, a freelance writer out of Southern California, uses her education, expertise and personal experience to write and blog articles for the Web. Kristle loves writing beauty, health and parenting articles and hopes to share her thoughts with her readers.