The Best Type of Meat Recipes

All meat recipes are known as being universal as no day is complete without having eaten a little bit of meat in all parts of the world. Meat includes fish, chicken, beef, turkey, pork, duck and lamb. Some people refuse to eat a meal unless there is some type of meat on the table as we simply enjoy the way it tastes.
Meat is good for your body as long as it is eaten to a certain extent. It is important to stay physically active after consuming meat as it is proven to be quite heavy which will only result in a gain of weight. Meat contains a lot of protein, vitamin B, fiber and essential amino acids that are required for the human diet. Some types of meat contain those essential nutrients that are needed for healthy growth and development in children. Meat can also help those who wish to lose weight as it is high in protein and helps develop muscles. Thus, the more muscles you develop the better your body will prove to be in burning fat.
Recipes of meat can easily be taken from websites and recipe books. Be it chicken recipes, meat recipes or pork recipes; they all prove to be a scrumptious meal that everyone can enjoy. At the same time, some people prefer not to cook meat as it is time consuming as compared to vegetables. However, meat recipes for slow cookers can surely turn that problem around.
Choosing the right type of meat is crucial as every type of meat has its own properties and calories. Turkey proves to be the healthiest type of meat as it contains brain boosting nutrients.
Meat is something man can not live without, but knows that it has its disadvantages as well. However, picking the right type of meat and eating the right quantity can prove to be healthy.

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Strange Types Of Meat

Nowadays, people are more and more preoccupied in living longer and healthier. They have discovered that meat is an important factor for our body to function well and especially the one that comes from grass fed animals. Now, it has become very difficult to find and also buy a quality meat, as the majority of farmers or meat providers choose to feed their animals with grains.
However, as people started getting tired of the common types of meat, such as beef, pork, chicken and fish, some saw in wild animals' meat a way to increase their income and also a way to improve our health condition. Because these animals food comes also from nature, then we are guaranteed a quality meat with no growth hormone or other chemicals injected. Certainly, this kind of meat is more expensive than the usual one, but their properties are definitely worth every cent.
Almost every meat that comes from wild animals can be eaten if you are an open-minded person who sees the benefits it can provide. For example, the venison is a much healthier meat than beef and it is known to contain no fats or cholesterol, but lots of minerals and vitamins. Other meat rich in proteins and iron are the reindeer, the caribou and also the elk meat.
The fact that people have become more and more interested in the eating habits of other culture, rats, crocodiles and snakes are no longer a repulsive dish. Besides being low in fats and calories, they have medicinal values and also aphrodisiac properties. Green iguanas, moles, tarantulas, hippos, elephants and rhinos are some of the most exquisite delicacies one could ever taste. The consumption of some of these meats can help in treating certain diseases, such as cancer, Alzheimer or Parkinson.
However, not only the muscle meat from these animals can satisfy our culinary tastes, but also their organs meat. There's no wonder why predators eat first the organ meats, as they are rich in nutrients, minerals and vitamins. Among the most used organ meats we mention the brains, the liver, heart, tongue, intestines, kidneys and stomach. If you have the power of not thinking where these food items came from, you can realize that they are really tasty and good for our health. The liver is an excellent iron provider and the heart a very important source of co-enzyme Q10, necessary for a healthy and good looking skin.

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How to Braise Meat

"To Braise" means browning in fat and cooking covered in a small amount of liquid. It's a method used to tenderize and intensify flavors in meat or vegetables. Usually inexpensive cuts of meat are best suited for this style of cooking, so it's an affordable gourmet meal with little fuss.
Listed below are the 4 basic steps to braising meat, and an example chart for different meats and their cooking times, followed by a recipe for: Braised Ginger Beef with Pomegranate Sauce.
1st Start by choosing a cut of meat. Lamb or beef shank, pork or beef shoulder roast, top blade steak, brisket, chuck roast, and short or back ribs are the most common beef, lamb and pork braising choices. Most are tougher cuts of meat with high levels of protein known as collagen. Collagen cooked at low temperatures for long period's converts to gelatin in the braising process which in turn tenderizes the meat and creates a rich thick sauce. So don't think you need to buy a tender cut of meat to end up with a good meal. In the end tougher cuts of meat are better for creating the richest flavor and thicker sauce. The secret is in the gentle slow cooking. Chicken and fish are also great choices, however, chicken should not be skinless and bone in is best, preferably legs and thighs, and for fish, shark and swordfish cuts will hold up better than others.
2nd Then brown in fat. Depending on your recipe, most meats are browned first in a small amount of fat for color and flavor enhancing. Using a Dutch Oven or large heavy pot with a tight fitting lid, add your fat, heat to a hot temperature, add the meat and brown on all sides. Usually browning takes 10-20 minutes and is a process that does not cook the meat all the way through, it's a surface cooking called browning or searing to lock in flavor. Most commonly meat is left whole for braising, but if meats are cut, remember same size portions are the best for even cooking.
Tips: For successful browning, foods must be dry and free of moisture or steaming not browning will result. Also not crowding your pan will allow moisture to escape during the browning process and give you a properly browned item.
3rd Then add your liquid. Liquids can include, wine, apple juice, water, broth or etc. Liquids, however, should not cover the meat. Usually no more than a ¼ - 1 cup is needed and sometimes no liquid is added depending on the recipe. Also at this point other items can be added, onions, garlic, spices, vegetables and etc.
4th Cover and cook on a very low heat, over a stove top, in a slow cooker or in the oven usually for 1 to 4 or more hours, depending on the recipe. Oven cooking is most effective, due to even heat from all sides which offers the best flavor and tenderizing results, along with a less fussy project. ( braising temperatures are 145-300 degrees, inexperienced cooks, however, should not cook below 185-200 without proper equipment for temperature control, meat can spoil if improperly cooked on to low a heat, if there is a simmer (small bubbling) going on in the pot you know your temp is not to low)
Example Cooking Times:
Lamb Shank, four to six shanks each one pound, 2 ½ hours
Shoulder roast 3-4 pound, 3½ - 4 hours
Top blade steaks, 2 ½ to 3 pound, 1 ½ inch thick, 1 ½ to 2 hours
Brisket, 3½ to 5 pound, 1 ½ inch thick, 3-4 hours
Back ribs, 3-4 pounds, 2x2x4 inches, 1 ½ to 2 ½ hours
Short ribs, 3-5 pounds, 2 ½ to 4 hours
Boneless chuck roast, 2½ -3 pounds, 2½ hours
Chicken, bone in, 1 hour
Swordfish, 2-4 pounds, 1 inch thick, ½ to 1 hour
Ginger Beef with Pomegranate Sauce
3 - 4 pound Brisket or Shoulder Roast
2 tablespoons olive oil
1 large onion, chopped
3 inches of fresh ginger, sliced ¼ inch thick
15 large garlic cloves, pealed and left whole
1/3 cup soy sauce
1/3 cup pomegranate syrup (most stores carry this)
1/3 cup brown sugar
Wash the brisket and dry excess moisture from the surface of the meat.
In a heavy pot with tight fitting lid or Dutch oven, heat the oil and brown the brisket and onions together for about 7-10 minutes. Turn the brisket to evenly brown on all sides.
Add the remaining ingredients, cook for about 3-5 minutes until sugar is melted and sauce becomes hot, stir well, cover and bake in a 300o oven for about 3-4 hours, stirring once or twice to baste the meat. (a slow cooker can also be used and will require no stirring, however I like to stir and baste once just because I enjoy checking the progress)
For stove top cooking, cover and keep flame low, and sauce at a slow simmer, stirring about every 30-45 minutes. Cook the brisket for about 3-4 hours, or until meat is tender and sauce has thickened.
If sauce has not thickened to desired thickness when the brisket is ready; remove meat and lid, then reduce for a couple minutes.
Slice meat and arrange on a large platter, pour the sauce over the top and garnish with cherry tomatoes and or parsley.

Efrona Mor
efrona@bezeqint.net Chef/Author

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How to Marinate a Steak

A steak marinade recipe can make the difference between a tough, plain-tasting steak and a tender, flavorful one. Marinades work by breaking down tough steaks to make them tender and succulent.
They also give the meat plenty of flavor and you can choose from gentle aromatic recipes to rich, full flavored ones featuring strong ingredients like red wine, mustard or vinegar, to make your beef really delicious.

Popular Marinade Ingredients
Worcestershire sauce, lemon juice, garlic, BBQ sauce, onions, fruit juice, brown sugar, and oil are popular ingredients in marinated steak recipes although no two recipes are alike. You can either follow recipes for marinating your meat or create your own marinades.
If you are marinating a good cut of steak to give it flavor, give it a relatively short time because the beef will take on the flavors in as little as twenty or thirty minutes. Leaving a good quality piece of steak such as a rib-eye or New York strip marinating for hours will make the meat mushy.
If you are marinating a tough cut of meat such as skirt or flank steak, you will require a longer time - long enough for the ingredients in the marinade to break down the tough connective fibers in the meat.
Marinades for tough steaks need an acidic ingredient like lemon juice, lime juice, or vinegar, because the acid is responsible for breaking down the connective fibers and softening the steak. You can speed up this process by pounding the beef with the sharp side of a meat mallet before adding the sauce.

More Tips for Delicious Steak
You can marinate your beef in a Ziploc bag or in a glass dish in the refrigerator. Make sure the meat is covered with the sauce. You might need to turn it a few times if not.
Use the leftover liquid to baste the meat while it cooks, if you want to, but do not do this in the final ten minutes of cooking time because there might be bacteria from the raw meat in the marinade and you will not want to brush this over the surface of cooked meat. Another option is to boil the marinade for ten minutes. This will turn it in to a tasty sauce that you can serve with the beef.
Cook your marinated steak recipes on the grill for the very best results. A charcoal grill can give a mouthwatering smoky flavor to steaks but a gas grill is also a good choice. Alternatively, you can broil or fry the steak if the weather is not good for cooking al fresco. Most chefs recommend a maximum doneness of medium rare for steaks, in order to prevent them from drying out.
Some people insist on cooking their steak until it is brown all the way through but this will result in dried out meat. Aim for red or pink in the center, and your marinated steak should be delicious and juicy.

There are hundreds of wonderful marinated steak recipes that you can use to add flavor to your steak and make it succulent and juicy. A steak marinade recipe can transform any steak into a gourmet meal.
Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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Types of Meat You Can Cook

Beef

Beef, available as roasts, steaks, ground or shaved beef, organ meats and processed products like hot dogs and beef bacon, lends itself well to many cooking methods. Typically, roasts cook in the oven and steaks are grilled or fried. Shaved beef cooks quickly and works well in fajitas and stir-fried dishes. Organ meats are an acquired taste for many diners and may benefit from a creamy sauce or a dusting with dried dip mix. Regardless of the method of cooking, most types of beef should reach a minimum internal temperature of 145 degrees Fahrenheit. An exception to this rule is ground beef, which must reach a minimum internal temperature of 160 degrees Fahrenheit.

Chicken

Chicken, available as frying or roasting birds, breasts, wings, thighs and drumsticks typically takes less time to cook than beef. Whole chickens are roasted, boiled for soup or grilled on a rotisserie. Versatile breasts, boned or boneless, with skin or without, can be fried, grilled, roasted and or cut into smaller pieces for use in salads, appetizers and stews. Fried wings with creamy dressing are Sunday football favorites. Chicken should cook to an internal temperature of 165 degrees Fahrenheit.

Turkey

While you may associate turkey with Thanksgiving, this white meat makes a great alternative to chicken. Use ground turkey to replace ground beef in recipes, lowering the total fat content. Whole turkeys are usually roasted for several hours in the oven. Deep-frying whole turkeys is increasing in popularity because of the moist, flavorful result, but this method should only be attempted by professionals. The USDA recommends cooking turkey to an internal minimum temperature of 165 degrees Fahrenheit.

Pork

According to MeatSafety.org, pork is the most widely consumed meat in the world. The "other white meat" is available as roasts, ribs, chops and pork loins. Fried, baked and microwaved bacon and sausage are breakfast staples. Grilling and frying work best with thinner, leaner cuts of pork, which tend to become tough when cooked too long. Roasts with plenty of marbling turn fork tender in the oven or the slow cooker. Cook pork to an internal temperature of 160 degrees Fahrenheit.

 by Lindsay Boyers, Demand Media

Ingredient to put to soften beef

There is some tips

Beef shouldn't need to be softened by ingredients... proper cut selection, cooking time and temp, as well as carving make all the difference.

A brisket, for instance, is full of collegens and is very tough unless it is prepared correctly - low heat for a long time. If collegen gets up to about 192°F, it melts... and becomes delicious.

If you cooked a rib roast to 192°F, all the moisture would be out of it and it would be tougher than shoe leather. Cook it only until it reaches an internal temp of 130°F for rare (it will raise another 5-10° depending on method while you are letting it rest).

Always cut through the grain when carving so that the meat fibers are made smaller... it makes the meat less tough that way because the fibers themselves are tougher than their connections with each other.


 If you are referring to tenderizer, then if you can find a natural one made from papayas, then use it. The worst thing that causes tough beef is it being dry. Some cuts are naturally drier than others. Round steak is one example. There are other steaks as well like london broil. If you put salt on it before or while cooking, it will make it drier and tougher. If I have a piece of tough cut I will sprinkle with schillings meat tenderizer and stab with a fork several times then rub in thee tenderizer. Turn it over and do the other side, then let sit for at least 20 minutes. Braise on high heat, then cook on a lower temperature. Do not use a fork to turn it if on a grill.

Marinating in citric acid such as lemon or lime juice may help but really the quality of the beef and the way its cut is the best way. If you have a "tougher" piece of meat cook it slowly and gently so as not too toughen it up any more hope that helps.

 Give finnideni a try: 1 part soy sauce, 1 part vinegar, 1 coarsely chopped onion, red pepper flakes. Marinate your meat up to 48 hours in the fridge with this awesomeness.

The Chinese use a weak carb soda solution to tenderise the beef used for "sizzling beef".

How To Cut Meat

Beef Chuck Arm Pot Roast
Beef chuck arm pot roast contains arm bone and sometimes cross-sections of rib bones. It includes several muscles of varying size, separated by connective tissue. Beef chuck arm pot roast is usually prepared by braising.











Beef Chuck Arm Steak
Beef chuck arm steak contains arm bone and sometimes cross-sections of rib bones. It includes several muscles of varying size, separated by connective tissue. Beef chuck arm steak is cut thin, usually less than half an inch, and is usually prepared by braising.
 Beef Chuck Shoulder Pot Roast Boneless
Beef chuck shoulder pot roast boneless is part of the arm portion of chuck. It has very little fat, is boneless, and is usually prepared by braising.
 Beef Chuck Shoulder Steak Boneless
Beef chuck shoulder steak boneless is part of the arm portion of chuck. It has very little fat and is boneless. It is cut thinner than beef chuck pot roast boneless. It is usually prepared by braising.
 Beef Chuck Cross Rib Pot Roast
Beef chuck cross rib pot roast is cut from the arm half of beef chuck. It is a square cut, thicker at one end, and contains two or three rib bones and alternating layers of lean and fat. It may be tied. It is usually prepared by braising.

Beef Chuck Short Ribs
Beef chuck short ribs come in rectangular-shaped alternating layers of lean meat and fat. They contain rib bones, the cross-sections of which are exposed, and are usually prepared by braising or by cooking in liquid.
Beef Chuck Flanken-Style Ribs
Beef chuck flanken-style ribs contain rib bones and alternating streaks of lean meat and fat. The cut is lengthwise, rather than between the ribs as in the case of beef cut short ribs. Flanken-style ribs are usually prepared by braising or by cooking in liquid.
 Beef for Stew
Beef for stew may be cut from chuck, brisket, rib, or plate. It usually consists of meaty pieces, cut into one-inch or two-inch squares and containing various amounts of fat. Beef for stew is usually prepared by braising or by cooking in liquid.

Manual Meat Tenderizer

1.Defrost the cut of meat that you wish to cook. Any form of defrosting is acceptable, including fridge or microwaveWash off the cut of meat. A quick rinse under the faucet is sufficient.

2.Wash off the cut of meat. A quick rinse under the faucet is sufficient.

3. Place the meat on a flat, hard surface. Most cooks use a cutting board surface when using a manual meat tenderizer.

4.Push the meat tenderizer down onto the cut of meat. To operate a manual meat tenderizer, you simply apply pressure on the handle and the blades come down into the meat. Start at one end of the cut.

5.Work your way over the entire cut of meat. It may take several minutes, but you'll want to make sure that you use the tenderizer over each section of the meat. On thicker portions, you should probably work on it more than thinner cuts.

6.Cook the meat once you have finished using the meat tenderizer. You should notice that it cooks quicker and more evenly over the entire cut.

Four Ways To Tenderize Meat

Inexpensive, tasty, economical cuts of meat, such as blade and chuck roasts and steaks, pork liver, pork shoulder, stewing beef, etc., can be fork tender by applying one of the following methods:

1. Pound thin slices of tough meat with a meat mallet to soften the fibers. When done properly, this corresponds to the “cubing” of steak.
2. Brush thin slices of meat with equal parts of mixed salad oil and lemon juice and let stand at least 30 minutes or overnight.
3. Cover large cuts of meat with buttermilk, refrigerate overnight, then drain.
4. Let meat stand overnight in a marinade made by heating, without boiling, equal parts of red cooking wine and water with 1 sliced peeled onion, 1 peeled section of garlic (optional) and 1 teaspoon of pickling spices per pint. Use part or all of this marinade as the liquid in cooking the meat.

Soften Tough Meat

Brush over with oil (or butter) and vinegar, using one part of vinegar to two parts of oil or butter, and let stand for a few hours. This is often done in tropical countries. A little vinegar served in the platter with the steak adds to the flavor of the meat.
A tablespoonful of vinegar added to the water in which fish is boiled has a tendency to whiten the meat, and to render it firmer.
When poaching eggs, if a teaspoonful of vinegar is added to the boiling water, it will prevent the whites from spreading.
When cooking cabbage or turnips, place a small dish of vinegar on the back of the stove and it will destroy the odor.
A number of dishes that are usually fried can be baked quite as well. Sausages cooked in this way are very delicious and much more digestible.
When frying anything to be rolled in meal, use half flour and it will be found to brown better.

Boiling Meat

When boiling meat of any kind, add a tablespoonful of vinegar to the water when first put over the fire. This makes the meat tender, without leaving any flavor of the vinegar.

How to Tenderize Meat with Baking Soda

Instructions

1. Prepare the meat.
   
   This tenderizer is most effective with smaller cuts of meat, of course. Use it to tenderize meats sliced for stir-fry or stews or carnitas ahead of time, or on a chop or steak. If you're making shrimp, peel and devein the shrimp as usual.
   
   (Note, this is a treatment for raw meats only. Pre-cooked meats will only take on a soda flavor and not be tenderized at all.)
   
   
2. Sprinkle on baking soda tenderizer.
   
   Use about a teaspoon for a pound or so of meat. It doesn't have to be exact, because you will rinse it off later. Work the baking soda into the meat a little with your hands.
   
   
3. Leave to marinate for 15-20 minutes.
   
   Some people recommend using less soda and leaving it over night, however, if you marinate for too long, you may end up with a soda taste to your food.
   
   
4. Rinse thoroughly.
   
   You want to get all the baking soda off the surface of the meat. It's a tenderizer, not a condiment. Squeeze or wipe the excess water off the meat. Pat the meats dry with paper towels. (Or a clean cloth, if you prefer, but remember that these will have to be properly washed.)
   
   
5. Continue with your recipe.
   
   If your recipe calls for the meat to be marinated in spices or sauce, you start with that step now. For instance, many stir-fry recipes will call for the meat to be coated in corn-starch (which will not only soak up the extra moisture, but also give the meat a more velvety texture) and soy sauce.
   
   Cook as usual, and enjoy a tender, moist meat.

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Ideal way to soften meat

Christopher Williams

Braising is the most ideal method of tenderizing a tough cut of meat, by allowing it to simmer in an appropriate liquid in order to break down the tough connective tissues within the meat. This has long been the accepted method amongst chefs for good reason, if done properly, it works. It seems to me that the bulk of tough cuts come from red meats, such as beef. One such cut that is notoriously tough is the short rib. It is also the perfect candidate to prove the merits of braising. Below is a simple recipe that even the most novice of cooks can pull off with amazing results and a guarantee of accolades.

BRAISED BEEF SHORT RIBS
5 lbs Beef Short Ribs
2 lbs Yellow Onion, diced
1 lb Carrots, diced
1 lb Celery , diced
1 T Garlic, minced
3 qt Burgundy
3 qt Beef Stock
4 ea Bay Leaves, whole
TT Kosher salt/ Black Pepper
2 T Vegetable Oil, for sauteing
8 oz Butter, melted
8 oz Flour
Begin by seasoning the sort ribs liberally with the salt and pepper, return them to the refrigerator while you prepare the braising liquid.
In a stock pot, add your diced veggies, a bit of salt and pepper and begin sauteing them at a low heat, continuing to stir, until they begin to make a stock. Add your garlic and continue cooking for about 3-4 minutes. Add your bay leaves and Burgundy and turn the heat up to a medium heat. This is where some patience is required. Your are wanting to reduce your wine by 2/3, and this takes some time. Allow it to reduce and you will taste the difference. When your wine has finally reduced, add the beef stock and continue to simmer and reduce this by half.
Meanwhile, allow your butter to melt in a separate pan at a low heat. Once your butter has completely melted, begin whisking your flour in and allow the mixture to cook until you can smell a nutty aroma. Use your roux(butter/flour mixture) to thicken your braising liquid once it has properly reduced. You are looking for a sauce-like consistency, something that coats the back of a spoon. When sauce is finished, remove from heat.
Preheat oven to 325.
Now, place the vegetable oil in a large saute pan and turn your heat to a medium high. When oil is thoroughly hot, sear your short ribs on all sides. Be sure to allow them enough time to get a nice deep color. Remove the ribs from the pan and place bone side down in a roasting pan at least 4 inches deep. Pour your sauce over the ribs, making sure to cover them by at least half.
Now, place a piece of parchment paper on top of the ribs and cover pan with foil. Bake at 325 for about five hours or until the ribs are fork tender. Serve over mashed potatoes or by themselves, using the liquid as sauce.
FOR BEST RESULTS: after cooking the ribs initially, allow them to cool uncovered under refrigeration overnight. The following day, skim the now hardened fat off, re wrap and return to an oven at 375 for about an hour and a half to two hour, or until they reach an internal temperature of 170. Since the short ribs are a particularly fatty cut, I strongly suggest taking the next day approach so that you might more effectively skim off the fat. Enjoy!

A great way to soften tough meat

Diane Palmer

A great way to soften tough meat, is to marinade in vegetable juice!
Stab your meat with a fork in many spots, place in a casserole dish, and then pour some vegetable juice over it, cover and leave in the fridge for a few hours, or the day.
Then take your casserole dish, and add a few vegetable to the dish, such as potatoes, carrots, etc, and then cook in a slow oven of 325, to 350 degrees for at least a couple of hours, or depending on the size of the meat portion.
This makes a great warm casserole on a cold day, and the juice makes a nice gravy, and you already have the potatoes and vegetables in the same dish, just serve with some warm bread, and voila! you have a great meal out of some tough meat!
If you have a slow cooker or crock pot, this works great also, just set it up in the morning, by placing the meat in the crock pot, add the vegetable cocktail juice, and some additional pepper if you wish, (although I find the vegetable cocktail juice spicy enough) throw in some cut up potatoes, carrots, onions etc, and leave to cook for the day, you have a fully cooked dinner when you get home from work, and the aroma in your kitchen will spur your appetite!
Just pick up some fresh bread on the way home and maybe a nice dessert and you will have dinner fit for a king out of tough meat!

Meat mallet

Brian Lamacraft

Tough cuts of meat can be tenderized in various ways. Some people use a combination of methods or the one that works the best for them.
Meat Mallet
This mallet can be used to pound tougher cuts of meat. They are usually made of cast aluminum and some have a wooden handle. They have prongs that cut into the meat and help to tenderize it. Better mallets have a flat side used for beating the meat in addition to the pronged or dimpled side. Some cuts of meat may have to be worked on longer depending on how tough it is. You can also use it to flatten out thicker cuts of meats such as steaks. If you don't have a mallet you can use a rolling pin or a small heavy skillet such as one made out of cast iron.
Marinades
Meat marinades are another great way to tenderize tougher cuts of meat. Soy sauce, salt, oil, garlic, vinegar, herbs and spices make up a typical marinade. You can also buy commercial marinades at the grocery store. These marinades also add flavor to meat as well as make it more tender. Other methods include using beer and wine . Many chefs have their own favorite marinades they like to use. Meat is usually left to marinade from anywhere form a few hours to overnight. Be sure to thaw out the meat completely before adding the marinade so it can soak into the meat fibers. You can even put some marinade and meat in a bag and further tenderize it with your meat mallet.
Slow Cooker
A slow-cooker can turn very inexpensive meats into great flavorful meals. The process of slow-cooking the meat all day can tenderize the toughest meat cuts. Almost any meat can become tender using this method. Add spices and garlic to the pot to enhance the flavor of the meat. This also makes a good one pot meal when combined with vegetables.
Roasting
Roasting larger cuts of meat in the oven like chicken, beef, and turkey tenderizes the meat through the slow cooking process. You can add your vegetables in with the meat if you like and cook everything together. This method works well for the larger pieces of meat. You can try a marinade before roasting for extra flavor. Let the meat sit for a few minutes before cutting into it so the juices don't run out and dry out the meat before it is consumed.
Try any one of these methods and you will soon have your tougher cuts of meat nice and tender. Buy a meat mallet and slow cooker and find some marinade recipes. Meat doesn't have to be expensive or a prime cut. If you tenderize tougher cuts you can save yourself a lot of money.

How to soften tough meat through cooking

Sandra Lynn

There are several ways to soften up tough meat and the proper methods listed here will ensure a tender, juicy cut of meat every time!
To soften or tenderize certain cuts of beef such as round steak or flank steak it is recommended that you use a marinade for such cuts. It may also be beneficial to slice the steak along the grain of the meat into long thin strips before marinating them.
This is a recipe for a marinade that works wonders;
1/2 tsp. salt
1 tbsp. white vinegar
1 tsp. soy sauce
2 tbsp olive oil
1 tsp Worcestershire sauce
freshly ground pepper
Mix these ingredients in a bowl and add the meat, sliced or whole.
Let stand in mixture times can vary, but 30 minutes is best.
Then cook according to recipe.Another great way to soften up tough meat especially blade steak or cube steak is to use a tenderizing mallet. They are sold almost anywhere kitchen utensils are sold.
The best way to use the mallet without getting bits of meat all over you, is to cover the steak with plastic cling wrap, then proceed to pound the steak with equal force, until small grooves appear on the surface of the steak. Repeat until entire piece is flattened and covered with crisscross grooves.
Unwrap the cling wrap and proceed to cook according to recipe.
To tenderize other cuts of meat such as liver or tongue it is recommended you braise them.
To braise them is to cook them in liquids. The most common is beef stock, or a mixture of stock and red wine. Then simmer slowly until done and inside is no longer pink. Some cooks add onions, garlic and spices to the braising liquid for added taste.
If you want the perfect baby beef liver it is recommended to soak the liver in milk for approximately 10-15 minutes, before braising.
Certain cuts of meat such as beef brisket are best if boiled. The meat can be very tough to cook otherwise; but one must be careful of the term boiled.
It is not meant as in boil rapidly, you must be careful to let it simmer only.
Cover the meat with fresh cold water,
add vegetables if desired and any seasoning,
Bring the water to a boil,
If there is sediment or gray bubbles in the water, skim it off,
Cover with a lid and lower the heat to simmer,
Cook according to recipe.
It is popular to use a coating of breadcrumbs to help keep fish tender and flavorful; and for poultry to help keep it tender and juicy.
Breadcrumbs can be bought or made with leftover crusts, baked in the oven until crispy and them crushed and seasoned with garlic, paprika, sage, pepper. For fish omit the sage and add dill, or tarragon.
Always dip the fish or poultry in an egg mixture before breading them.
Cook according to recipe.
Game such as venison, rabbit, or moose are very tough meat. It is essential that one does not try to cook fresh killed game. It is imperative that it be hung for a few days before attempting to cook it. This time will also cut down on the strong "gamey" flavor, some dislike.
Roast the game according to your recipe, then if the meat remains tough, it is a good idea to cut the meat up into smaller pieces and cook it again in a casserole or a stew. The meat will then be tender and delicious.
The quickest and easiest method of softening certain cuts of meat is buying a pre-mixed package of meat tenderizer. It is basically an assortment of different spices with gluten, soy, and other ingredients made for convenience only.
There are many different methods used for tenderizing tough meat; the choice is up to you.

How to soften meat

It has happened to the best and worst of us: meat that simply will not be bitten through! Usually this toughness is due to the cut of the meat. Ribs, some roasts, and shanks are the most common cuts of meat that are tough and need extra help. As a formerly professional barbecue chef and an amateur gourmet cook, tough meat is a challenge I love to face. The best method for softening tough meat is through a somewhat complicated, but well worth it, process called braising. Braising is a slow-cooking process that softens the collagen in these tough cuts of meat until it turns to gelatin. While that does not sound appetizing, I promise your meat will be lovely!

The first step in this process is to cut the meat into equal sizes, so if you are working with a shank or pot roast, it looks like stew meat. If it's ribs, obviously the pieces will be big, but keep them equal. This means cooking time will be the same for all of the meat.

After your meat is cut to size, get a pan- I use my beloved, deep cast-iron skillet. Turn on the heat under the pan and when it is hot, get some oil in there. To tell you the truth, I actually use beef suet because I get free fat from my local butcher.
In any case, while the pan and oil are heating, get your meat ready with spices or some such thing. I tend to marinate meat in the fridge for a couple hours before braising it. When the meat is ready, hopefully your pan is too. So toss the meat in the pan and turn it quickly to brown it all over. This will seal juices inside the pieces of meat and helps get the heat trapped in there too.
Now you need to add your liquid. I usually use a mixture of water and stock. I don't recommend wine because that changes the natural flavor of the meat way too much. Get the level of the liquid about halfway to 3/4 of the way up the sides of the now delicious-smelling meat.
Here's where braising is like poaching. You have two choices: cover the pan and put it in a hot oven to finish cooking, or cover the pan and simmer on the stove. I choose neither. This is because I want my liquid to be my sauce. So I will only cover the pan for a short time to get that cooking process going. Then I take the cover off and let the liquid reduce to a tasty sauce.
You must remember that braising is supposed to be slow-cooking. So keep that heat low so that the collagen in the meat melts into gelatin and makes it tender. Due to the slow nature of braising, keep an eye on the liquid. Don't let it evaporate completely.
It can take a while to finish braising. My pot roast pieces get done in under 45 minutes. But I have heard that a bunch of ribs can take hours. This is all worth it, because the meat is going to practically melt in your mouth when it is done. In order to make sure the meat is done, get a meat thermometer and stick it into the fattest part of the meat. For medium to well done, you are looking for an internal temperature of 150 to 160. Enjoy!