As soon as you bite into a steak, you should not feel like your teeth have to work like an industrial machine to break up the pieces. Thats why its never a bad idea to tenderize your piece of meat depending on the particular cut. There are many ways to make your steak softer, such as using meat tenderizer powder, which you can find in the spice aisle of most stores. But what exactly is this mysterious substance?.
Not all meat needs to be tenderized, but the cheaper ones do. Generally speaking, a well-marbled steak is soft enough to bite into after just a bit of salt. The same goes for a leaner, albeit still tender cut, like a filet mignon. However, a meat mallet is a good way to break up tougher cuts like eye-of-round, flank, skirt, chuck, sirloin, tri-tip, or sirloin. On the other hand, tenderizer powder can help if you don’t like the idea or don’t have the energy to swing a meat mallet back and forth.
Meat tenderizer powder is a secret weapon that can take your beef from chewy and tough to melt-in-your-mouth tender. Using just a small amount of powder can make a big difference in the texture of steaks, roasts, and other beef cuts. Here is a complete guide to using meat tenderizer powder on beef for flawless results every time.
What is Meat Tenderizer Powder?
Meat tenderizer powder contains natural enzymes from papaya, kiwi, pineapple and other fruits These enzymes break down the tough collagen fibers in meat to make it more tender Common brands of meat tenderizing powder include Adolph’s, McCormick’s and Ranch House.
When sprinkled onto beef before cooking, the enzymes get to work softening and tenderizing the meat. It’s an easy trick to turn inexpensive cuts into fork-tender perfection.
How Does Meat Tenderizer Powder Work?
The enzymes in meat tenderizer powder work just like those in your body to digest proteins Papain from papaya and bromelain from pineapple are the most common,
These enzymes break down and dissolve the tough peptide bonds in collagen and muscle fibers. This makes meat much easier to chew without compromising its structure.
With just a light coating of powder, even the chewiest cuts of beef become tender. It’s important not to over-tenderize, or the meat can get mushy.
Tips for Using Meat Tenderizer on Beef
Follow these simple tips for success when using meat tenderizer powder on beef:
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Use sparingly – A light sprinkle is all you need. Too much can make meat mushy. Start with just 1⁄4 to 1⁄2 tsp per 1 pound of meat.
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Apply evenly – Distribute powder evenly over entire surface so all areas are tenderized. Rub it in gently.
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Let it sit – Leave powder on meat for 15-30 minutes before cooking so enzymes can fully work.
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Don’t add salt – Salt inhibits the enzymes. Only season with salt right before cooking or after.
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Use proper internal temp – Cook beef to correct internal temperature to prevent overcooking. Medium rare beef stays most tender.
When to Use Meat Tenderizer Powder on Beef
Meat tenderizer powder can improve the tenderness of most cuts of beef, but it works especially well for:
- Tough cuts like chuck, round, rump, brisket
- Flank steak, skirt steak, hanger steak
- Cubed beef stew meat
- Beef tips, stir fry beef
- Leftover cooked beef
- Roasts, steaks cooked past medium rare
Step-By-Step Guide to Tenderizing Beef
Follow these simple steps for amazingly tender beef every time:
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Prepare beef – Trim excess fat and connective tissue. Cut into portions or slices if desired.
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Lightly dampen surface – Use a brush or fingers to moisten all over with water. This helps powder adhere.
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Sprinkle on powder – Apply meat tenderizer powder evenly over entire surface, about 1⁄4 to 1⁄2 tsp per pound of meat.
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Work powder in – Use fingers to gently rub powder into beef. This helps it penetrate deeper into meat.
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Let sit – Allow meat to sit for 15-30 minutes at room temperature so enzymes can fully work to tenderize beef.
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Cook as desired – Roast, grill, broil or pan sear beef. Check internal temp to avoid overcooking.
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Season and serve – After cooking, add any salt, herbs or other seasonings. Enjoy your perfectly tender beef!
How Much Tenderizer Powder Per Pound of Beef?
As a general rule of thumb, use the following amounts of meat tenderizer powder per pound of beef:
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Cubed stew meat – 1⁄4 teaspoon
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Flank steak, skirt steak – 1⁄2 teaspoon
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Tenderloin, sirloin – 1⁄4 teaspoon
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Brisket, chuck roast – 1⁄2 teaspoon
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Round roast, rump roast – 1 teaspoon
Adjust to your taste and the specific cut of meat. It’s easy to add more if needed, so start with a conservative amount.
Meat Tenderizer Marinade for Beef
Make a quick marinade by combining meat tenderizer powder with:
- Olive oil, canola oil or other vegetable oil
- Soy sauce or balsamic vinegar
- Minced garlic, ginger and onion
- Spices like black pepper, chili powder
- Herbs such as rosemary, thyme, oregano
Whisk together the ingredients, then pour over beef. Marinate for 30 minutes up to overnight for maximum tenderizing power.
Can You Use Too Much Meat Tenderizer?
Yes, it is possible to over-tenderize meat with too much powder. This leads to a mealy, mushy texture.
Use the recommend amounts per pound of meat. For long marinating times above an hour, reduce the powder to avoid over-tenderizing beef.
Start with less tenderizer and add more as needed. You can always give meat a second sprinkle if it doesn’t reach your desired tenderness.
How Long Does Tenderizer Powder Last?
Unopened, meat tenderizer powder will stay fresh for about 2 years in the pantry. After opening, it’s best to use within 1 year before the enzymes begin to lose potency.
For optimal freshness and performance, buy tenderizer powder from a store with good product turnover.
Frequently Asked Questions
What can I use if I don’t have meat tenderizer powder?
Substitute with crushed pineapple, papaya, kiwi orfresh ginger. Use about 1 tablespoon per pound of meat.
Does meat tenderizer work on already cooked meat?
Yes, it can further tenderize cooked meat if it turned out tough. Apply powder and let sit 15 minutes before serving.
Is powdered meat tenderizer safe?
Yes, enzymes from natural sources like fruit are safe. Use as directed and avoid inhaling powder. Those with shellfish allergy should avoid as powders may contain crustacean enzymes.
With just a sprinkle of meat tenderizer powder, you can transform even the toughest cuts of beef into succulent, tender perfection. Follow these simple techniques for mouthwateringly tender results every time.
Deciphering the tenderization process
For tenderization to work, the collagen fibers that make muscles strong need to be broken down and made loose. A meat mallet’s spikes break these bonds with sheer force. Tenderizer powder, on the other hand, uses enzymes called proteases to work more subtly with the collagen. Papain and bromelain are protease enzymes that are naturally found in papaya and pineapple, respectively. They break down the tight chain of amino acids that make up collagen. The tingly taste of pineapple can actually be felt to be the effects of bromelain.
Papaya and pineapple are also good things to put in a marinade, especially if you want a fruity flavor with a less tough piece of meat. Figs, kiwis, and mangoes also contain similar protease enzymes and thus work as natural tenderizers. You can also tenderize meat by marinating it in an acidic sauce like lemon, lime, or vinegar, or by adding a little salt or baking soda. Slow-cooking will also break down the collagen into softer pieces. On the other hand, tenderizer powder works faster and is best for grilling or pan-frying, which need less seasoning and a faster cooking method.