While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

One of the three key ingredients for a tenderizing meat marinade must be acidic; whether it's citrus, soy sauce, or vinegar. Chef Michael Lomonaco of Porter House in New York City offers a varied menu ...

Shown above: Enzymatically tenderized Carne Asada from Marc's blog, NoRecipes. Read on to learn about enzymatic tenderization. Whether its a tender juicy steak or a fall-off-the-bone tender rib, ...