How to Pound Meat
Let me share with you my tip how to pound meat. If you prefer thicker cuts to be served, you don't need to worry about this process. I would probably never pound a beef sirloin steak, but I sometimes like to pound a chicken breast or pork steak. Pounding meat with a meat mallet (meat tenderizer) is one of the best ways how tenderize meat -- the muscles break and the meat gets a different texture. Tom the Chef Founder Published: September 29, 2023 How to Pound Meat? Consider Starting with Butterfly Cut: To make pounding meat even easier and more consistent, make a butterfly cut on each portion. It is a simple cut towards the center of the meat when you are almost through the meat but stop close to the end part. This cut will allow you to open the meat into a butterfly shape after cutting. In some cases, pounding will not be necessary after performing this cut. To make pounding meat even easier and more consistent, make a butterfly cut on each portion. It is a simple cut towards the center of the meat when you are almost through the meat but stop close to the end part. This cut will allow you to open the meat into a butterfly shape after cutting. In some cases, pounding will not be necessary after performing this cut. How to Pound Meat? Basically, you just need a cutting board and a meat mallet to do so. I also like to use the plastic wrap or a freezer bag to cover the meat while pounding. It helps to protect the meat’s structure during the process and at the same time helps me reach the same consistency. Another tool which I like to use is a long knife after I have finished pounding meat. Instead of peeling the meat off the cutting board, I separate it by carefully sliding the knife under the whole portion. This technique is gentler than simply peeling and also very easy to do. You can pound meat from both sides (flip the meat during pounding), but I usually pound just one side since it is just enough for great results (you may want to pound denser meat, such as beef, from both sides). Try to always pound evenly on all areas of the meat and come back to the same spot a few times instead of pounding too much at one moment, which can break the meat. If you are not sure about this process, remove the plastic wrap and check the meat to make sure that you are not going under the expected thickness. Basically, you just need a cutting board and a meat mallet to do so. I also like to use the plastic wrap or a freezer bag to cover the meat while pounding. It helps to protect the meat’s structure during the process and at the same time helps me reach the same consistency. Another tool which I like to use is a long knife after I have finished pounding meat. Instead of peeling the meat off the cutting board, I separate it by carefully sliding the knife under the whole portion. This technique is gentler than simply peeling and also very easy to do. You can pound meat from both sides (flip the meat during pounding), but I usually pound just one side since it is just enough for great results (you may want to pound denser meat, such as beef, from both sides). Try to always pound evenly on all areas of the meat and come back to the same spot a few times instead of pounding too much at one moment, which can break the meat. If you are not sure about this process, remove the plastic wrap and check the meat to make sure that you are not going under the expected thickness. So grab your mallet, embrace the therapeutic rhythm, and pound your way to culinary success! With a little practice and a dash of creativity, you’ll be transforming tough cuts into tender masterpieces in no time. Happy pounding! About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.