Tenderizing Meat

Meat can be tenderized in various ways, including pounding, or scoring (below). Commercially, meat is tenderized by the injection of an enzyme, such as that found in papaya juice, into the carcass. At home, the use of commercial preparations is not advisable as the effect is often excessive, leaving meat flabby and flavorless. Marinating is merely a way of tenderizing the surface of the meat, especially in thicker cuts. In order to break down the fibers, pound thin cuts such as flank steak and veal escalope or lightly score them with a knife.