To tenderize meat means to make it softer and easier to chew before cooking. Tough cuts of meat contain strong fibers and connective tissue that can make them chewy or hard to bite through. Tenderizing breaks down these fibers so the cooked meat becomes more pleasant to eat.

There are several ways to tenderize meat. You can pound it with a special hammer called a meat mallet, which has a bumpy surface that physically breaks apart the tough fibers. You can also marinate meat in acidic liquids like lemon juice or vinegar, which chemically soften the fibers over time. Some cooks use special enzymes from fruits like papaya or pineapple that naturally break down proteins. Even slow cooking at low temperatures can tenderize tough cuts by gradually melting connective tissue into gelatin.

Professional butchers and home cooks both tenderize meat to turn inexpensive, tougher cuts into delicious meals. A cheap cut of beef might be quite tough if you just throw it on the grill, but after proper tenderizing, it can become just as enjoyable as an expensive steak.