meat tenderizers

The Different Types of Meat Tenderizers and How To Use Them

There are many different types and cuts of meat, and each requires a different tenderization method. The various cuts all have different flavor profiles and can be prepared in unique ways. For instance, you can tenderize a flank steak to make a quick, easy-to-eat meal, or you could go for a heftier tenderized steak such as a sirloin, which often needs a little TLC because it lacks the fat content that would soften it up.

Here are the different types of meat tenderizers and how to use them for the next time you’re unsure of how to tenderize a particular cut of meat.

The Hammer

This is the traditional go-to tool for tenderizing meat. But it doesn’t apply to all cuts of meat, as its weight and design are made for more significant cuts such as London broil or sirloin. This tool could end up mincing or over-tenderizing anything smaller, so using it on larger pieces is best.

When you use a hammer tenderizer, make sure to use even strokes to evenly distribute the tenderization as you move across the cut of meat in a linear fashion. Afterward, check the cut by lightly pressing on it to determine uniformity and softness. If there are any lumps or hard spots, you’ll need to go over the cut again with the hammer.

Because hammer tenderizers have a lot of nooks and crannies, you should always make sure you clean them well in between uses to ensure there’s no cross contamination of bacteria.

The Paddle

The paddle tenderizer features a flat, round disc and a handle. It works well for medium-sized cuts such as tenderloin, rib-eye, round, or anything else with a bit of fat content that will help it tenderize and flatten more easily. The design also prevents the preparer from wearing out their hands.

What makes the paddle truly unique is the shape and size. Because the disc offers so much space, you can keep your meat uniformly tender without overworking it. This makes for a tenderizer that people prefer for its sheer consistency in every stroke.

The Bladed Tenderizer

The last type of meat tenderizer is the bladed tenderizer, which is best for tougher cuts of meat—or even the not so tough. This is perfect for a nice sirloin, as it typically has a higher meat-to-fat ratio. Sirloin can sometimes be a little tricky to cook evenly, but you can use your bladed tenderizer to create a quick, easy-to-eat steak. Or you could also use a bladed tenderizer to soften up a roast to help it cook more quickly and to allow the other ingredients or marinade to infuse into the meat better.

Meat tenderizers are handy little gadgets. There are several different types, and each has its own uses and benefits.We hope this guide will be helpful in your future cooking ventures!

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