Not all cuts of meat are tender, and even more expensive cuts can sometimes turn out tough. You can buy cuts that fit all the criteria for tenderness but discover it’s tough after preparation, but the steps you take before preparation are the key. I’ve purchased many tender looking steaks with sufficient marbling, but ended up with tough and essentially flavorless meat before I discovered natural ways to tenderize.
Instead of using tenderizers that contain MSG or unnatural ingredients, try the following natural ways to tenderize. Natural methods to tenderize meat are always better than using products that contain MSG, and they add a lot of flavor. Natural ways to tenderize are not only healthier, but they’re quite often more effective. Whether you plan on broiling, baking, simmering, or grilling, give these natural ideas a try!
Put Down the Salt!
Salt pulls the moisture out of meat and other foods during the heating process, and no matter what types of natural tenderizer you use, don’t use salt until it’s ready to serve. Dry meat is usually tough, and moisture is required for juicy succulent steaks and roasts. The juice is the source of the flavor, so hold the salt for more flavorful cuts every time.
Give it a Good Pounding!
Before using any natural product to tenderize meat, give it a good pounding first. Even if you don’t have a mallet you can easily tenderize meat. My mother and my grandmother always pounded round steak with the edge of a small plate, and this method also works great for other types of roasts and steaks.
Pound it with the edge of a plate in one direction, and do the same in the opposite direction to give it a crosshatched appearance. Turn it over and do the same to the other side. Next, use one of the following natural ways to tenderize meat. You can turn the toughest portions into meat that practically melts in your mouth!
Next time you want tender juicy meat, marinade it in apple juice for a few hours before preparation. The juice will give it a slightly sweet and tangy flavor, and it will be extra tender and juicy. Try using freshly pressed apple juice for very tasty results!
Lemon Juice Tenderizer
The acid in lemon juice is a natural tenderizer, and since it’s quite sour, a little goes a long way. Rub lemon juice on the surface, and allow it to remain in the refrigerator for a few hours before preparation. The lemon juice will give it a zippy flavor unlike any other natural product available.
Vinegar is also highly acid, and it provides a natural way to tenderize meat. Apple cider vinegar is flavorful, and I use it as a natural meat tenderizer. Rub apple cider vinegar on potentially tough cuts of meat, and allow it to soak in for a few hours or longer before preparation. Season the meat as usual, and it will turn out flavorful, tender, and very juicy.
Tomato Juice
Another natural acidic is tomato juice, and it’s a fantastic natural way to tenderize meat. I always marinate round steak and Swiss steak in low-sodium tomato juice, and I let it simmer slowly until fork tender. This natural way to tenderize meat adds a lot of flavor and makes the steak exceptionally tender every time.
