While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

Nothing takes the wind out of your sails quite like biting into a hunk of steak only to find out the sucker is chewy. Really, what’s worse than tough meat? Now that we’re at the peak of grilling ...

When it comes to inexpensive cuts of meat, tenderization is a necessary step to transform them into something edible. Though there are a number of mistakes people make when tenderizing meat -- from ...