Many people who eat meat prefer it to be tender rather than tough. There are a number of ways to serve meat that is tender.



(1) source of the meat

(2) preparation of the meat

(3) cooking the meat


Sources of meat that are more tender:

(1) heavily marbled

(2) young animal with minimal muscular hypetrophy (like veal)


Preparation of the meat:

(1) aging

(2) marinating, especially with a protease (proteolytic enzyme such as bromelain or papain that are termed a "meat tenderizer")

(3) mechanical pounding (meat mallet, other)


Cooking the meat

(1) braising

(2) slow cooking


To read more or access our algorithms and calculators, please log in or register.