There are many cuts of steak and other meats that are prized for their inherent tenderness, the aptly named tenderloin chief among them. But even tougher cuts can produce high-quality results, if you know how to transform them. And here’s the shocker of shockers: There are many ways to do that. We’re going to look at the major methods of meat tenderization so you can choose the technique that best fits your needs. To read the entire article, visit my column at Serious Eats. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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