Prep & Assembly
Tenderize
Break down tough fibers so meat turns soft and yielding
Tenderizing breaks down the tough muscle fibers in meat — by pounding with a mallet, scoring, or a marinade — so it cooks up softer and more yielding. It's how you rescue a tough cut. Pound evenly without shredding, and don't over-marinate in acid, which can turn the surface mushy.
Tenderizing breaks down tough muscle fibers — by pounding, scoring, or marinade — so meat cooks up softer and more yielding. It's how you rescue a tough cut. Pound evenly without shredding, and don't over-marinate in acid, which can turn the surface mushy.
- Difficulty
- Easy
Types & varieties
Pound or pierce to physically break the fibers.
Acid or enzymes (papaya, pineapple, yogurt) soften over time.
How to do it
- 1
Choose mechanical or marinade based on the cut.
- 2
For pounding, cover the meat and strike evenly.
- 3
For marinade, submerge and refrigerate for the right window.
- 4
Pat dry before cooking so it sears, not steams.
Common uses
Tips & pitfalls
- Acid marinades work surface-deep — don't expect them to fix the core.
- Over-acidifying turns the outside mushy and gray.
- Slicing against the grain is the simplest tenderizing of all.
Good to know
- Tool
- Mallet, blade, or acidic/enzyme marinade
- Best for
- Lean, tough, or sinewy cuts
- Cue
- Fibers loosened, surface still intact
Also called
pound · tenderise
Dishes that rely on it
Related
Scoring
Cutting shallow lines into food's surface to aid cooking, flavor, or looks.
Shredding
Cutting or tearing food into long thin strands, as for slaws and salads.
Slicing Against the Grain
Cutting meat across its muscle fibers to shorten them and keep it tender.
Velveting
Coating meat in starch and egg white, then blanching it, for a silky tender Chinese stir-fry texture.
Braising
Searing then slow-cooking food in a little liquid until fork-tender and richly flavored.