Dear Diary: This Is The Most Useful Meat Preparation Yet

Today I have learned one technique to take out the hassle of pounding your meat to make it more tender, or maybe marinating it with acids from vinegar or citrus, or maybe the long wait of wet or dry aging your meat which means storing it for a long time and then trimming it and wasting a valuable portion which if you sell it will mean a higher price which makes it more expensive.

But there is a better and surprising way to tenderize your meat before cooking and it makes you save some money in buying expensive cuts of meat or steak for that matter because you just need some cheap cuts that meant a tough meat when not treated in what the video will teach you.

Basically you need a cheap cut of tough meat, a cheaper steak and all you have to do is to put some salt on it like the video shows. You will have to soak the meat in salt in one hour for every inch of meat. So if you have a two inches steak of meat, soak it for two hours in salt.

Then after that, rinse the meat well and then it is ready for cooking. You will notice that the meat now had become more relaxed and soft and the grains somewhat had separated, it meant that the protein strands are broken down into shorter strands which makes it more loose and tender.

The main structural component of the muscle fibers in meat is myofibril, which is itself composed of thick and thin filaments. Higher-than-normal levels of salt cause these filaments to swell and separate from one another and depolymerize, or break down. This process makes meat more tender. Source-Jeff Heuer in Quora.com