John Andrew
John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment to quality and community service.
Butcher-Approved Methods for Tenderising Steak at Home
Reading Time: 8 minutes and 30 seconds
If you’ve ever struggled with a steak that’s too tough, you’re not alone—I’ve been there too. As a butcher and a home cook, I’ve found that tenderising is the secret to taking a steak from “good enough” to “absolutely incredible.” In this blog, we’ll explore everything you need to know about tenderising steak at home, from using natural ingredients like papaya and citrus to mastering tried-and-true butcher techniques. We’ll also discuss which cuts benefit the most from tenderising and the easiest methods for home cooks to use. Plus, I’ll share tips to help you avoid common mistakes so your steak always turns out tender and juicy. Ready to make every steak your best steak? Let’s dive in.
What is tenderising?
Tenderising is like giving your steak a little extra care before it hits the grill. It’s the process of breaking down tough muscle fibres and connective tissues to make the meat softer and easier to chew. You can do this by marinating with acidic ingredients, using a meat mallet, or relying on natural enzymes from fruits like papaya or pineapple (Science of Cooking, 2021).
How It Improves Texture and Flavour
The science behind tenderising is straightforward: acids in marinades denature proteins, unravelling their structure, while enzymes in fruits like pineapple actively break down tough proteins into smaller, more manageable pieces (Food Science & Nutrition, 2019). This dual action softens the meat and enhances its ability to absorb marinades, resulting in improved flavour and texture.
Why It’s Essential for Certain Cuts
Not all steaks are the same, and as someone who’s worked with every kind of cut, I can tell you that tougher steaks like chuck, round, or flank have their own personality. They’re packed with flavour, but without proper tenderising, they can be a real workout for your jaw.
If you’re working with a budget-friendly cut or cooking for someone who might struggle with tougher textures—like older family members or kids—tenderising isn’t just helpful; it’s essential. It’s not just about making the meat easier to chew; it’s about showing care and thoughtfulness in your cooking. When you take the time to tenderise, you’re turning what could be an ordinary meal into something special, filled with flavour and love. That’s the kind of dining experience worth every bit of effort.
Cuts of Steak That Benefit from Tenderising
As a butcher, I’ve spent years working with all kinds of steaks, and let me tell you—some cuts really need a little extra care to shine. Cuts like flank, skirt, and chuck often come from parts of the animal that get more exercise, which means they’re loaded with connective tissue and muscle fibres. While these cuts can be tough at first, they’re also some of the most flavourful steaks you’ll ever try. I’ve seen so many customers shy away from these “chewier” cuts, but with the right tenderising methods, they’re transformed into tender, juicy masterpieces. For example, I’ve always loved working with chuck steak. It might be tough initially, but after a good marinade or slow braise, it practically melts in your mouth. Skirt steak is another favourite—its bold flavour pairs beautifully with a quick sear after a bit of pounding and marinating. These cuts are proof that the best steaks aren’t always the most expensive ones. By putting in the effort to tenderise them, you’re not just softening the meat; you’re bringing out its full potential and making it something truly special.
Comparison Table: Tough Cuts and Tenderising Methods
| Cut | Toughness | Flavour | Best Tenderising Methods |
| Flank Steak | High | Rich, beefy | Marinating, slicing against the grain, dry brining, slow cooking |
| Skirt Steak | High | Bold, intense | Pounding, marinating, dry brining, quick cooking over high heat |
| Chuck Steak | Very High | Deep, hearty | Slow cooking, braising, marinating, using a meat tenderiser |
| Flat Iron Steak | Medium-High | Buttery, rich | Marinating, grilling, searing, slicing against the grain |
| Hanger Steak | Medium | Full-bodied, robust | Marinating, grilling, dry brining, quick cooking |
| Top Round Steak | High | Mild, lean | Marinating, braising, slow cooking |
| Bottom Round Steak | Very High | Lean, beefy | Marinating, slow cooking, braising, pounding |
| Eye of Round Steak | Very High | Lean, slightly tough | Marinating, slow cooking, braising, slicing very thinly |
| Brisket | Very High | Rich, smoky | Slow cooking, smoking, braising |
| Short Ribs | High | Rich, flavourful | Braising, slow cooking, marinating |
Natural Beef Tenderisers You Already Have at Home
As both a butcher and a home cook, I’ve learned that the right tenderiser can make all the difference, especially when you’re working with tougher cuts. The best part? Many of the most effective tenderisers are already sitting in your pantry or fridge. Here are a few tried-and-true options that I’ve used both professionally and at home.
Tenderising doesn’t have to be complicated, and you don’t need fancy tools or expensive products. Here are some of my favourite natural tenderisers—many of which you probably already have in your kitchen.
- Pineapple (Bromelain)
- Papaya (Papain)
- Vinegar and Lemon Juice
- Buttermilk and Yoghurt
- Ginger
- Beer or Wine
- Baking Soda
Pineapple and Papaya
Fresh pineapple and papaya are my go-to tenderisers when I want something natural and effective. Bromelain in pineapple and papain in papaya work like magic to break down tough fibres. I’ve used pineapple juice marinades countless times, but I always keep the marinating time short—30 minutes max. Otherwise, you’ll end up with mushy meat!
Vinegar and Lemon Juice
Acids like vinegar and lemon juice are kitchen staples that work wonders on tough cuts. They denature proteins in the meat, making it softer and easier to chew. I often marinate flank steak in a mix of vinegar, olive oil, and garlic for about an hour. It’s a simple method that never fails, especially when grilling or pan-searing.
Buttermilk and Yoghurt
Dairy products like buttermilk and yoghurt are gentle yet effective tenderisers. They work beautifully for dishes like kebabs or fried steaks. The lactic acid in these products softens the meat while infusing it with a slight tang. I like to soak chicken or beef in buttermilk overnight for the best results.
Ginger
Ginger is a fantastic natural tenderiser thanks to its proteolytic enzymes, which break down tough proteins. I’ve used fresh ginger pulp in marinades for short ribs, and the results are always tender, flavourful meat with a touch of warmth. Grated or sliced ginger works well, and adding it to soy-based marinades creates a beautifully balanced dish. Let the meat sit for at least two hours to fully absorb the ginger’s tenderising effects. It’s a quick and effective way to elevate both texture and flavour.
Beer or Wine
Beer and wine are excellent tenderisers, combining their acids and tannins to soften meat while enhancing its flavour. I marinated brisket in dark beer overnight, and the results were melt-in-your-mouth tender with a smoky, sweet depth. Red wine works wonderfully with cuts like short ribs, adding a rich, robust taste. Marinate the meat for at least an hour for the best results. These beverages are a simple yet powerful way to tenderise and flavour your steak.
Baking Soda
Baking soda is a surprising but highly effective tenderiser that softens proteins and neutralises acidity. I’ve used it on stir-fried beef by sprinkling a light layer and letting it rest for a couple of hours in the fridge. The meat always cooks up tender and juicy with minimal effort. Just be sure to rinse the meat thoroughly before cooking to avoid a residual taste. It’s a quick fix when you’re short on time but still want tender, delicious results.
Tips for Home Cooks
- Keep marinating times in check to avoid over-tenderising.
- After tenderising, slicing against the grain makes the meat even softer.
- Use glass or plastic containers when working with acidic ingredients.
- For ingredients like baking soda, rinse thoroughly before cooking to avoid residual flavours.
Best At-Home Methods for Tenderising Steak
Tenderising steak at home is all about finding the method that best suits your cut, time, and cooking style. Over the years, I’ve experimented with countless techniques, and I always come back to three main methods: physical, chemical, and time-based. Each has its strengths, and when used correctly, they can transform even the toughest cuts into tender, flavourful masterpieces. Physical methods, like using a mallet or scoring, are perfect when you need quick results. Chemical tenderising, such as marinating with acids or enzymes, is great for adding both tenderness and flavour. Time-based methods, like slow cooking or dry-ageing, take patience but deliver unmatched results. The key is knowing when and how to use each technique, based on the type of steak and the meal you’re preparing. Let’s take a closer look at these methods and how they can make your home-cooked steaks a hit!
| Method | Description | Best Practices | Ideal Cuts |
| Physical | Breaking down fibres with a mallet, scoring, or needles | Pound evenly with a mallet, score shallow cuts for marinating and use needles for thicker cuts | Flank, Skirt, Chuck |
| Chemical | Using marinades with acids (vinegar, lemon juice) or enzymes (pineapple, papaya) | Marinate for 1-2 hours to avoid over-tenderising; use fresh ingredients for best results | Chuck, Flank, Short Ribs |
| Time-Based | Breaking down fibres through slow cooking or dry-ageing | Slow cook at low temperatures for several hours or dry-age in a controlled environment for several weeks | Brisket, Short Ribs, Chuck |
Butcher’s Recommendation
I’ve always believed that tenderising steak is as much about flavour as it is about texture. My favourite method combines a light physical tenderising—like using a mallet—with a marinade tailored to the cut. For example, when I prepare skirt steak, I score the surface, marinate it in soy sauce, ginger, and garlic, and then grill it quickly for a perfectly tender result. For thicker, tougher cuts like chuck, slow cooking after tenderising is an easy way to ensure every bite melts in your mouth. If you’re looking to experiment, pineapple-based marinades can be a fun way to add a sweet and tangy twist while tenderising effectively.
Perfect Your Steaks With The Meat Inn Place
Tenderising steak is all about making tough cuts tender and enhancing their natural flavours. We’ve explored physical methods like scoring and using a mallet, chemical approaches like marinating with vinegar or pineapple, and time-based techniques like slow cooking. Natural tenderisers, such as yoghurt, papaya, and even ginger, are simple yet powerful tools for home cooks. I’ve used buttermilk marinades for fried steak and pineapple juice for grilled flank steak—they’re easy, effective, and add incredible depth to the dish. Each method has its strengths, and the best results come from tailoring your approach to the cut and cooking style. With the right tenderising technique, you can elevate any steak from good to unforgettable. Tenderising steak is an art that gets better with practice, so don’t be let down if your first try isn’t a success!
At The Meat Inn Place, we offer more than just high-quality cuts—we’re here to share our expertise and help you get the best results from your steak. Stop by for advice, tips, and the finest selection of meat to make your next meal a standout.
FAQ
Freezing meat can impact its tenderness, but it’s not all bad news. When meat freezes, ice crystals form inside the fibres, causing some mild cell damage that can make the meat a little more tender once thawed. However, if meat is left in the freezer for too long or frozen and thawed multiple times, it can lose moisture, resulting in dryness and reduced tenderness. The key is to freeze your meat properly and avoid long-term or repeated freezing to maintain its best texture.
Yes, store-bought meat tenderisers are a convenient option, and they’re safe when used correctly. These powders often use natural enzymes like papain (from papaya) or bromelain (from pineapple) to break down the proteins in the meat. I’ve used them myself for quick results on tougher cuts. Just be sure to follow the instructions carefully—overusing them can leave your steak too soft and unappealing. Used sparingly, they’re a handy tool for tenderising at home.
Over-tenderised steak can feel mushy or lose its structure, which is a clear sign you’ve gone a little too far. This typically happens if the steak is left in a marinade too long or if too much physical tenderising is applied. To avoid this, stick to recommended marinating times—1-2 hours for acidic or enzyme-based marinades—and handle the meat gently with tools like mallets. It’s better to slightly under-tenderise than to overdo it, as you can always adjust your cooking method for extra softness.
