A process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew and more palatable. Tenderizing can occur before meat is sold, during a preparation process, or while it is cooking.

What is the purpose of a meat tenderizer?

Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat.

Does meat need to be tenderized?

Before we break down why it's important to tenderize meat, first, let's discuss what it is. ... When animals move and exercise, this tightens their muscles, which leads to tougher cuts of meat. In order to get a tender result, which is more flavorful, juicy and less chewy, we want to break up those muscle fibers.