how do you tenderize meat WITHOUT meat tenderizer seasoning?

i have this problem all of the time …..

unless i make rib eye steak or use meat tenderizer on other cuts of meat, i have a hard time cooking my meats bcz they always come out tough. i love TENDER meat where its melting in your mouth lol

can someone tell me how to tenderize meat without using meat tenderizer so my meats are VERY TENDER when i cook them? thanx – thanksgiving is coming up – i have to have it together lol


how do you tenderize meat WITHOUT meat tenderizer seasoning? — 13 Comments

  1. Use a tenderizing mallet. These are wooden or metal mallets. One side is smooth and the other side is bumpy. Put the meat in plastic wrap and smack it a bunch of times with the bumpy side.

    This works with thinner pieces, like steaks.

    If it’s a big roast, then you just need to use a slower cooking method.

  2. Depends what kind of meat you are cooking. Crockpot is a good thing to use.

  3. Before cooking place meat in a ziplock freezer bag and seal. Lightly tap with a rolling pin to break up some of the muscle fibers. It will tenderize any meat!

  4. You either have to buy a better quality of meat or not cook it as long.

  5. I found if you marinate the meat atleast 24 hours b4 ur gonna cook it u get the juiciest most succulent meat

  6. Use italian dressing as a marinde, or other types of vinegariattes.

    Pound ligtly with a rolling pins, or a meat mallet.

  7. cook low and slow when you’re roasting…also vinegar and acid based marinates help….pounding the meat with a meat mallet also helps, but doesn’t look so pretty all the time…also don’t overcook the meat…the red in steaks is not blood which is hemoglobin, but it is myoglobin and keeps beef moist and tasty…if you cook it all out then what you get is a dry piece of shoe leather…. For poultry, don’t be so worried about salmonella that you cook it until it is dry and chewy and sticks to your teeth…ew…cook it until it’s juices run clear and take it out…you can use the beer can method for poultry to, set a beer/soda can in a roasting pan with you liquid of choice, stock, wine, beer, soda, a mix of stock and herbs, etc, then set the bird over the can, like he’s sitting on his butt…this will add moisture and flavor from the inside, use whatever rub you like on the outside.

  8. The best solution is long, moist cooking — stewing or braising. That is the reason pot roasts and stewed hens spend hours in the oven. I often incorporate a wine based marinade in my recipes for meat as well, which really helps.

    Here’s a "no fail" way to turn your next roast into the most tender piece of meat you’ve ever had.



    * 1 cup marsala wine
    * 1/4 cup olive oil
    * 1/8 cup lemon rind, grated (rind from 1 lemon)
    * 1/4 cup lemon juice
    * 2 garlic cloves, minced
    * 1 teaspoon dried thyme or dried marjoram
    * 1 tablespoon parsley, chopped
    * 2 tablespoons green onions, chopped
    * 1/2 teaspoon fresh ground black pepper


    * 2 tablespoons olive oil


    Whisk marinade ingredients together.

    Place roast in 9 X 13 inch non-reactive baking dish. Pour marinade over roast and refrigerate for 1 to 2 hours, up to 24 hours (turning occasionally).

    Heat 2 tablespoons of olive oil in large skillet over medium high heat. Place roast in skillet and sear meat, browning well on all sides.
    Place eye of round roast back into baking dish and bake at 350 degrees for 1 1/2 hours. Remove from oven and let rest 5 minutes before slicing.

  9. Meat tenderizer spices have alot of salt in them, which draws the moisture OUT of the meat. You can marinate any meat in liqueur (beer, brandy & wine are good) which will tenderize it; then add your own seasonings, but leave out the salt until you’re ready to eat it:) Lawry’s also makes good marinades (I like Baja Chipolte, mesquite, hickory, but there are many others)…… If you’re doing a roast or whole chicken/turkey, you can also get a meat injector, and inject the marinade INTO the meat before you cook it. These are really cheap and available at kitchen stores, or even Walmart…… For Thanksgiving, you might even want to use a Reynolds turkey bag (near the foil/wraps), which I always use:) The turkey will be SO moist and tender; cooks faster; and there isn’t much mess:)

  10. depending on the meat in question, there are many ways , using any plant based acid like lemon juce or vinegar, even soaking in wine or bourbon will work, the alcohol will boil out when cooked, beating with a large based flat nosed blunt object will work if you have the time and muscles to beat the fibers to a frazzle, chemicals from the store work, but put a lot of salt into the meal that is not really required, some times just scoring the meat with a sharp knife works wonders where there is a lot of dense grizzle in the sides. before being put on a hot bar-b-que,

  11. Use some form of meat pounder and use a thermometer to make sure you only cook it until it reaches the appropriate temp.

  12. Depends on what kind of meat it is. But for Round steak and chicken, beat with a meat hammer or a saucer. For T-bone, and other steaks, rub with mustard and then seasoning.

  13. If you are doing a stew or a braise, add a good slug of balsamic or red wine vinegar and then cook it slow and for a long time. I have found that vinegar makes even oxtails tender quicker.