How To Tenderise Beef
How To Tenderise Beef
Don't let tough cuts of meat ruin another meal! Videojug has your tips for improving the tenderness of your beef!
Hi. Welcome to Godfrey's, one of Britain's best butcher shops. Today, I'm going to give you a small insight into little tips about meat that might make things a bit clearer for you at home and might be of help to you.
Alright, tenderizing beef. Now if beef needs tenderizing, you have got the wrong beef. Beef should be tender anyway if it's cut in the right way.
But, there are things you can do to beef to improve it if you happen to buy a piece of beef that isn't tender. This is a cut of top round, which isn't going to be a particularly great grilling piece of beef. But if you want to actually use this end of it here that's going to not grill so well, you bought a piece at this point, unfortunately the ways you can do it is by obviously breaking down fibers with a very fine knife point, like that.
Put in lots of little fine incisions into it which will break it down all over it. And then you can cook it in the same sort of manner, but by breaking down the fibers it also makes it cook a lot quicker, so you have to adjust your cooking times for it. Another way to tenderize beef is with one of these,
which is a meat mallet.
We don't use them here because all our beef that we sell is tender and it's been well hung. But if you know you have got a piece of beef that doesn't feel that particularly tender and you're going to cook it, you can give it a good wallop with one of these and break it right away down. This does the same thing with breaking down the fibers within the meat, and you get good fun out of doing it as well.
Take out a bit of aggression on it. But the only thing with this, it does break the meat down to make it a lot flatter than what it was. So you shouldn't need to tenderize meat if you are going to stew it or braise it because you can adjust your cooking times.
Cook it a lot slower and longer, and it will be tender anyway. Say you have got a poorer quality steak from the forequarter and you are going to grill it, you can use the trick by doing this bashing out. Give it a damn good walloping, and it will be a lot tenderer.