How to Make Tough Meat Tender

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Making tough meat tender is something that you can do in a few different ways depending on your overall preferences. Make tough meat tender with help from an author and culinary specialist in this free video clip.

Part of the Video Series: Meat Preparation Tips
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Video Transcript

Hi, I'm Kari Underly, the author of the James Beard nominated book, "The Art of Beef Cutting." When you think about tough meat what usually comes into my mind is the top round so I'm going to share with you a couple of my secrets on how to make one of the toughest cuts of meat actually tender. The first thing I'm going to do is we have this nice thick top round and what we're going to do is we're going to use a jacarder and a jacarder basically is our needles and you just push this right through the meat and what we're doing is we're breaking down the muscle fibers and when we add a marinade it actually helps the marinade find a channel to go into the meat. So all you're going to have to do is put it in a resealable bag, add a little marinade, not much, just enough to coat and we're going to put this in the refrigerator for just about 6 to 12 hours. Okay now we have our thick top round steak. This has been jacarded and we just pulled it out and we're going to throw it on the grill. Now what's really important here again is we're going to use an indirect cooking method which means we're going to sear it over the hot side and then finish it over the cool side. Okay we're going to check on our steak right here that is on the grill and we're just going to flip it over. See again that's how we like our steak to be, that comes right off the grill and we're just going to flip it and we're going to let this cook for about another seven minutes and we should be done. Alright let's check in on our top round steak. I think this is ready to go. So we're going to pull it off the grill and then we're going to go for our final tip inside and we're going to slice it up. The final tip actually happens after the grill. What you really need to do is look at this nice piece of meat, The London Broil, we're going to identify the muscle fibers, and then we're going to slice on the bias across the grain, and what that does is that it breaks down. They're nice, breaks it down, keeps it nice and thin. I'm Kari Underly, and I hope you enjoyed the segment.


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