The Art of Tenderizing Meat with a Hammer
There are a plethora of meat cuts available in the market, but not all of them are tender enough to be cooked to perfection. This is where meat hammers or tenderizers come in. These tools help to break down the sinewy tissues and muscle fibers in the meat, resulting in a tender and flavorful dish. If you’re wondering which cuts of meat are best for tenderizing with a hammer, read on.
Tender Cuts of Meat to Use a Hammer On
The most common cuts of meat that are used for hammering are the tougher ones that have a lot of connective tissues and collagen. These include cuts like flank steak, brisket, round steak, pork shoulder, and chuck steak. These cuts come from the muscles that have to work the hardest, meaning they have a lot of connective tissues that can be tough and chewy if not cooked properly.
Steps to Tenderizing Meat with a Hammer
Before hammering your meat, it’s essential to prepare it properly. First, lay the meat on a cutting board and sprinkle it with some salt. This will help to break down the muscle fibers and tenderize the meat further. Then, using a meat hammer, pound the meat lightly on both sides, ensuring that you don’t tear or flatten it.
Bonus Tips for Tender Meat
Besides tenderizing meat with a hammer, there are other things you can do to ensure that your meal comes out perfectly tender. One of these things is marinating the meat overnight; this not only flavors the meat but also helps to tenderize it. Another tip is to carve the meat against the grain, which will result in a more tender, melt-in-your-mouth texture.
Tenderizing meat with a hammer is a simple process that can make all the difference in how your meat turns out. When selecting a cut of meat, go for tougher ones that have a lot of connective tissues like flank steak, brisket, and pork shoulder. And remember always to season your meat with some salt before tenderizing. With these tips, your meat dishes are sure to be a hit with your family and friends.
