O'Mahony Meats Ltd.

"Catering for Quality"

News from O'Mahony Meats

Tips To Make Tough Meat Tender

3 months ago

O'Mahony Meats - Catering for Quality

Some cuts of meat can be tough and need to be tenderised. Here are a few TIPS...

  1. Quality first and foremost.  Buy your meat from a reputable butcher shop... It has to be O’Mahony Meats, no question about it!
  2. Choose the right cut of meat for your recipe. All you have to do is ask our butchers! Jimmy will be able to give you some advice on this.
  3. Physically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be used to break down those tough muscle fibres. (Light pounding will do!) Alternatively you can lightly score the surface of the meat with a knife or use a fork to poke tiny holes into it.
  4. Use a marinade with either lemon juice, vinegar, milk or buttermilk (30 minutes to 2 hours is long enough for beef, but you can marinate a large piece overnight).
  5. Salt the meat before cooking it, up to 24h in advance.
  6. Baking soda (also called Bicarbonate of soda) will help tenderise a tough piece of meat. Simply stir 2 teaspoons of baking soda in 500ml of cold water. Pour over your raw meat and leave in the fridge for 2 hours. Alternatively you can sprinkle baking soda all over your piece of meat and rest it for 2 hours in the fridge. Make sure you rinse and dry your meat thoroughly afterwards.
  7. Let the meat come up to room temperature (15 to 30mn). Especially important for lean cuts.
  8. Cook it low-and-slow. Slow cookers are great! If you don’t have one you can use your oven, ensuring you cover your oven-proof dish and cook at a very low temperature for hours (we’re talking at least 4 hours...).
  9. Get the correct internal temperature. Invest in a meat thermometer! As a guide, tender cuts can be cooked to 52-57ºC (rare), while tougher cuts (such as Brisket) need to be cooked to 90ºC.
  10. Rest your meat after cooking. Cover with foil and leave it in a warm place for a few minutes depending on size. As a rule, rest for 5 minutes per inch of thickness for steaks, and 10 minutes per pound for roasts.
  11. Slice against the grain.
No more excuses for serving tough meat!
Back to News

Contact

Phone: 01-8476000

Fax: 01-8476869

Email: orders@ommeats.ie

Address: Unit 13A, Malahide Rd Industrial Park, D17F309

Connect