How to tenderise meat Meat can be tenderised in a number of ways. ( Cooking methods, see p. 119)
Resting animals before slaughter and hanging after slaughter allow enzymes to make the muscles tender.
Mincing or chopping breaks up the fibres, making the meat more tender.
Beating meat with a steak hammer breaks up the fibres.
Marinating: Steeping raw meat in a mixture of wine, lemon juice/vinegar (acid) and oil, alcohol and flavourings prior to cooking has a tenderising effect on meat.
Cuts of meat Beef
Neck Chuck
Brisket Back rib
Silverside Fore rib Rump Sirloin
Bavette Flank
Shin
Knuckle Leg
Topside
Did You Know? A cow is more valuable for its milk, cheese, butter and yoghurt than its meat.
Meat tenderisers: Animals can be injected with tenderising agents like Papain (papaya) and bromelain (pineapple) prior to slaughter. These can also be sprinkled on meat before cooking.
Slow, moist methods such as stewing or casseroling may be used to tenderise meat.
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Chapter 15: Meat, Poultry, Fish, Eggs, Beans and Nuts Group
