Do you beat your meat?

[futuresoptions]

I have done it in the past, but it has been a while... Here recently, I have started doing it again and for some reason, I am just not happy with the end results. It just doesn't seem to be working like it used to. I have even gone as far as wrapping it in cellophane or a zip lock bag prior to beating and when I am done it is like I never beat it at all... I thought this was supposed to tenderize, but even though my meat looks like mush it still turns out tough as hell. Should I invest into one of those shredder type tenderizers?

[bivenator]

I only beat my meat if nobody can will see my meat. An example would be smothered steak or chicken fried steak. I do like to beat my chicken in order to make it easier to get in the mouth. Too big of a breast makes it tough to get ones mouth completely around it. I won't beat my meat if presentation matters but will use other techniques to make it soft.

[legion]

When I'm done, I have pudding.

[futuresoptions]

Tongue in cheek I wrote this I did, but would a mechanical tenderizer be a worthwhile investment?

[Reiver]

Buy better cuts of meat...never have that issue.

[cashflyer]

Devices? Really?

No. Just do it manually. There is no reason to waste money on a device that can only satisfy one single need.. What are you going to do with it the rest of the time - when you aren't sticking your meat in the ol' girl? Just hide it in a cupboard? What a waste.

Heck, if you're just going to throw money away, pay a professional to come by and beat your meat. Your once stiff piece of meat will end up nice and soft, and the pro will make a few bucks. Win/Win.

But tell me this.... have you considered just rubbing it down and letting nature take it's course over night? The right rub can do wonders for firm meat.

[look 171]

A mechanical one just means you don't have to do it yourself, yet you still have to hold it.

Don't know, don't cook.

[futuresoptions]

Originally Posted by Reiver

Buy better cuts of meat...never have that issue.

I do, but I also have to be conservative since I am on a tight budget. I can't afford to throw Ribeyes or New York strps in everything that I cook.

I also don't want to marinade everything that I am going to cook as well. I do have one of those meat pounders (can't remember the actual name) but I am just unhappy with the results. I know that quite a few restaurants use a mechanical tenderizer for their chicken fried steaks etc... I may look into one of those. I am not a fan of the pebble sized texture that it gives the meat though.

Does anyone use or have you used the hand held type that is like a bunch of thick needles that punctures the meat? Just wondering how good they work and how it leaves the texture of the meat.

[Cajundaddy]

No I haven't beaten it for years. First, I always pay for top quality meat, and then I use my tool for the most satisfying result:
http://www.amazon.com/dp/B0035GZEC0/?tag=googhydr-20&hvadid=31947487530&hvpos=1t1&hvexid=&hvnetw=g&hvrand=13853464479955537548&hvpone=38.59&hvptwo=23&hvqmt=b&hvdev=c&ref=pd_sl_18umku6cxq_b
It creates a vacuum that is just heavenly. One of my friends (Chris Cox) developed and marketed a tool of this type 20 yrs ago. I forget the official name it was sold under but prefer to call it by it's prototype moniker: The Cox..... Sucker.

[masraum]

Beef? Never. If it's good meat and cooked right, it should be tender.

boneless chicken breast that I cook for sandwiches, yes, I beat that with the back of the knife blade. I usually beat it at 2 angles and on both sides. It definitely makes a difference. Although I don't think it's entirely necessary if you cook the meat right.

[futuresoptions]

Okay, the Jaccard was the device that I was referring to. Are you happy with it? Does it change the texture of the meat much? I want the meat to be tender, but I want it to also feel like I am still eating meat.

[Bill Douglas]

Originally Posted by Reiver

Buy better cuts of meat...never have that issue.

Sadly this is very true.

Buy from a butcher shop, not the supermarket. The meat is properly hung for the right amount of time.

Bring it up to room temperature before cooking. I'm 55 and have only just learnt this (things my mother should have told me in regard to beating my meat).

If a roast be sure to carve it "against the grain".

[dafischer]

What's the difference between chicken and meat? If you beat your chicken. it'll die.

Sorry.

[JavaBrewer]

I'm married

[rusnak]

I have servants beat mine

[dafischer]

Originally Posted by rusnak

I have servants beat mine

Lazy bugger.

[Outback Porsche]

Only till my ears hurt

[lowyder993s]

Like it owes me money…but then again I buy the better cuts…so…when my meat is in everyone's mouth; they say ahhhh!!!

[vash]

Yes! Works better with a light spritz of oil. Then cover with plastic so you don't make a mess.


Sent via Jedi mind trick.

[Tobra]

Only abalone

Dry age, that is what you want with beef.