How to Use a Meat Tenderiser & The Different Types
There’s nothing more disappointing than biting into a cut of meat that looks perfectly succulent, only to realise that it’s hard and chewy. This can be especially frustrating if you spent a pretty penny on the ingredients, or worse, you’re hosting a murder mystery dinner and only have time for making some quick recipes.
If this sounds familiar, it might be time to learn how to tenderise meat. As the name suggests, the process of tenderisation makes meat more tender, ensuring your homemade meat recipes are supple. Think of it as having your meat and eating it, too.
What Do Meat Tenderisers Do?
The goal of a meat tenderiser is to make meat softer and easier to chew. Tough meat is difficult to chew and digest, not to mention that it’s unappealing as well. Tender meat, on the other hand, is more palatable, tastier and—chef’s kiss—perfect for juicy rump steak recipes, such as our double parsley butter rump steak recipe.
But how do meat tenderisers work, exactly? Let’s start with a quick science lesson: The tissue in meat is made of collagen, a type of protein. This collagen (and the bonds between them) contributes to the texture of meat. The more collagen there is in a cut of meat, the tougher it generally is. Examples of tough, high-collagen cuts include brisket and chuck steak.
That’s where meat tenderisers come in. A meat tenderiser is designed to break down the bonds between the collagen proteins, which causes the meat to soften.
Types of Meat Tenderisers
How to Tenderise Steak With a Mallet
When it comes to tenderising steak for these homemade schnitzel recipes, a meat mallet is the way to go. Also known as a meat hammer or meat pounder, a meat mallet is used to soften meat using mechanical force. It looks like your typical hammer, but with a box-shaped head and spiky or textured surfaces. You can find mallets for your meat recipes at your local supermarket or specialty kitchen supply stores.
To tenderise steak with a meat mallet, start by placing your steak between two layers of wax paper or plastic wrap. This will prevent the meat from sticking to your work surface (i.e., a cutting board). Next, hold the handle of the meat mallet in your dominant hand, making sure the spiky or textured surface is facing the steak. Starting in the centre, strike the beef steak several times, slowly moving out toward the edges. You can use your other hand to hold the cutting board in place, but be sure to keep it away from the mallet. (Safety first, friends.) Continue pounding the steak until the meat is flat and develops an even, uniform thickness. Use your tenderised steak to make pan-seared steak or choose one of our fillet steak recipes.
And just like that, you’ve tenderised steak with a meat mallet. It also doesn’t hurt that the process is an excellent way to let out some steam after a long day. How’s that for productive meal prep?
How to Tenderise Meat Without a Mallet
Although using a meat mallet is an easy way to tenderise meat, it’s not your only option. You can also use a bladed meat tenderiser, which features needles attached to a plastic handle. As you press the tool into the meat, the blades repeatedly pierce the food, essentially breaking up the collagen bonds.
If you don’t want to buy a new kitchen tool, you can make do with items you already have on hand. Popular options for pounding meat include a rolling pin, cast-iron skillet, mortar, and even cans of food. See you never, tough meat!
