Have you been a situation where a cut of meat has left you with a chewy and tough meal? It is embarrassing, especially if you were serving it to your respectable friends. Also, you wouldn’t be comfortable serving your children with tough meat. Therefore, is there anything that can be done to make tough meat soft? Well, with perfect tricks, meat tenderizing is easy. All the steps you must follow are discussed below. The steps are budget-friendly and require only a little effort. Scroll down to learn more.

1. Use Meat Mallet to Tenderize the Beef

Most Australians like tough muscle meets like chuck steak. If you just roast chuck steak directly, it will be tough as it is made up of hard muscles. In this situation, you have to use a meat mallet to tenderize it. Make sure to do a light ponding as hard ponding can turn it into a mush. What if I don’t have a meat mallet? Simple! Everything is explained here. Poke tiny holes in your meat by use of your kitchen fork.

2. Sprinkle Marinade

You will agree that you often deal with cuts like skirt steak and flank if you are fond of grilling meat. Australians agree that these cuts are delicious. However, who would want to eat them without a little marinade? They are adamant anyway! You can use any acidic ingredient such as vinegar, buttermilk, or lemon juice. They not only add flavour but also breaks down the tough proteins making the meat look cooked before you even place it on a grill.

3. Make Sure it is at Room Temperature

If you are cooking grass-fed beef, you have to observe this strictly. These cuts have little fats in them, and therefore they tend to be tough if overcooked. It is vital to allow the meet to attain room temperature by making it stay in an open place for about 30 minutes. By doing so, the meat will cook evenly, and it will be tenderer.

4. Cook it Slow and in Low Temperature

If you want to have a tender roasted beef, you have to lower the grilling temperature and cook it slowly. Cooking it in low temperatures allows the collagen found in tough meat to break down, separating the tough muscle fibres. The purpose of cooking slowly is to allow enough time for them to break down.

5. Pull your meat when it is Ready

Make sure that you don’t undercook or overcook your meat. While undercooking can make your meat chewy, overcooking can make it drier. But how do you know that your meat is ready? Well, you can be using a timing technique or a roasted meat thermometer. If you are roasting naturally tender meat like tenderloin, you can cook it until it gets to 125 degrees Celsius. However, if you cook tougher cuts, you will cook them up to a temperature of 195 degrees Celsius.

6. Slice it against the Grain

Did you know that all meat has fibre muscles that run throughout them? Knowing how to chop your meat goes a long way in tenderizing it. Cutting meat parallel to the muscles gives you a hard time when eating since you have to deal with fibre. You don’t want to have a teeth workout, do you? Cut them the right way so that they come out easily.

Roasting tender beef is supposed to be that easy. All you need is to follow the above easy, super steps. They are all budget and environmentally friendly. You now know what you can do to serve your friends the best treat of roasted beef.