If you have ever had tough meat, chances are your jaw still remembers the occasion.  Tough meat is not only more difficult to eat, but it also usually doesn’t taste as good either.  Animals are usually butchered at a young age specifically to avoid the toughness that comes with older age.  Last year, we purchased bulk beef that came from an older cow.  Our first bite of steak was quite a jawbreaker, and we have since begun using some tried and true methods to tenderize our meat.  It tastes better and our jaws thank us for the experience.

Meat Tenderizer Tool
You can purchase a hammer-like tool made just for tenderizing meat.  We have one of those and use it on anything from tough beef to a fresh chicken.  Tenderizing with a hammer makes marinades soak in more easily and makes the meat easier to chew.  You can buy a quality meat tenderizer for under $10, and they last forever.

Tenderizing with Alcohol
Many common marinade recipes include a little bit of alcohol.  Wine in particular is idea for tenderizing because of its acidic content.  My husband loves to use a little vodka in his marinades.  Don’t worry about the finished product being alcoholic – it burns off during the cooking.

Marinating in Acidic Foods
Fruits and vegetables with high acid contents are excellent at tenderizing meat.  Marinade in them for a wide variety of flavors, so your meat will be delicious and tender.

Tough meat does not need to ruin a meal.  Simple steps to tenderize it can turn even old cows into delicious, tender meals the whole family can enjoy.