There’s nothing more disappointing than cooking a beautiful piece of meat, only to find it’s too tough to chew. You followed the recipe, seasoned it well, and gave it time, but somehow, it still ended up dry or rubbery. If this sounds familiar, you’re not alone. Many home cooks face the same challenge, especially when working with tougher cuts like brisket, chuck, or shank. The secret to transforming these cuts into melt-in-your-mouth dishes isn’t complicated; it’s all about learning how to tenderise them the right way.
Whether you buy your meat from a local butcher or through grass-fed meat delivery in Manila, understanding which cuts are tough and how to make them tender can change the way you cook forever.
Understanding Meat Toughness: Which Cuts Need Extra Care
Not all meats are created equal. Some cuts are naturally tender, while others are tougher because of where they come from on the animal. Muscles that do more work like those from the legs, shoulders, or chest, tend to be denser and contain more connective tissue.
Here’s a general ranking of common cuts based on their toughness:
1. Toughest Cuts
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Brisket: Comes from the lower chest area. Known for its flavour but also for being quite fibrous.
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Shank: Found in the legs, full of connective tissue that makes it ideal for soups and stews when cooked slowly.
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Chuck: Taken from the shoulder, chuck can be chewy but turns incredibly tender when braised.
2. Moderately Tough Cuts
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Flank: Lean and flavourful but can be stringy if not sliced correctly.
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Round (Top or Bottom): From the hind leg, best suited for roasting or thin slicing.
3. Naturally Tender Cuts
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Ribeye and Tenderloin: Contain fine marbling and little connective tissue, making them soft even with quick cooking.
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Sirloin: Slightly firmer than tenderloin but still juicy and tender with proper cooking.
So if you’re planning a slow Sunday meal, go for the tougher cuts. They’re not only budget-friendly but also rich in flavour once cooked properly.
Why Tenderising Matters
Tenderising meat isn’t just about making it easier to chew—it’s about unlocking its full potential. When meat is tough, it means the muscle fibres and collagen haven’t broken down enough. This makes each bite chewy and less enjoyable.
Tenderising does two important things:
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Softens Muscle Fibres: It breaks down tough strands so the meat becomes easier to bite through.
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Enhances Flavour Absorption: Tenderised meat soaks up marinades, herbs, and spices more effectively, giving you a more flavourful dish.
Without tenderising, even the most expensive cut can end up dry and disappointing. With it, even a humble piece of brisket can taste luxurious.
The Best Ways to Tenderise Tough Cuts of Meat
Luckily, there are several effective and easy ways to tenderise meat at home—no fancy equipment needed. Let’s look at the most popular and reliable methods.
1. Slow Cooking (Low and Slow Wins the Race)
When it comes to tough cuts like brisket or shank, slow cooking is your best friend. Cooking meat at a low temperature for several hours gives the collagen time to break down into gelatin, making the meat tender and moist.
You can use a slow cooker, oven, or stovetop—just remember to keep the heat low and add enough liquid, such as broth or tomato sauce.
Perfect for: Beef stew, braised lamb shanks, or pulled beef.
2. Marinating (The Flavour and Tenderness Combo)
Marinating involves soaking the meat in a mixture of acidic or enzymatic ingredients that naturally break down muscle fibres. Ingredients like vinegar, lemon juice, yoghurt, or pineapple juice work wonders.
For example, a mix of soy sauce, calamansi, and garlic can transform even the toughest beef cut into a tender, flavour-packed dish popular in Filipino cooking.
Perfect for: Flank steak or round steak.
3. Mechanical Tenderising (A Little Effort Goes a Long Way)
Sometimes, the simplest way to tenderise meat is by giving it a few good hits. Using a meat mallet or tenderiser tool helps break down the tough fibres manually. This technique is perfect when you’re short on time.
Place the meat between two pieces of plastic wrap and gently pound it evenly—especially on thicker cuts. Be careful not to overdo it, or the meat may tear.
Perfect for: Lamb leg steaks, skirt steak or thin beef steaks.
4. Using Salt (Nature’s Tenderiser)
Salt doesn’t just add flavour—it helps draw moisture out of the meat at first, then allows it to reabsorb juices as it rests. This process helps soften the proteins, creating a juicier texture.
You can use coarse salt as a dry brine:
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Rub it generously on the meat.
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Let it sit for 1–2 hours (or overnight in the fridge).
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Rinse lightly and cook as usual.
Perfect for: Ribeye, sirloin, or round cuts.
5. Enzymatic Tenderisers (Go Natural)
Certain fruits like papaya (containing papain) and pineapple (with bromelain) are natural tenderisers. Simply blend them into a paste or use their juices in marinades. Just don’t let the meat sit too long, as these enzymes are powerful and can turn your meat mushy.
Perfect for: Beef barbecue or kebabs.
6. Resting After Cooking (The Final Step Many Skip)
Even after the meat is cooked, it needs a few minutes to rest before slicing. This allows the juices to redistribute, keeping it moist and tender instead of dry.
Cover it loosely with foil and rest it for 10–20 minutes. Then, slice against the grain—cutting across the muscle fibres instead of along them to make each bite soft and easy to chew.
Perfect for: Any roast, steak, or grilled meat.
Tender Meat Starts with Quality
No tenderising method can completely fix poor-quality meat. Always start with fresh, high-grade meat to get the best results. Whether you prefer local cuts or imported options, make sure the meat is stored properly and delivered fresh.
If you’re in the Philippines, you can enjoy the convenience of Metro Manila fresh meat delivery bringing premium cuts straight to your doorstep. Fresh, well-sourced meat not only tastes better but also responds more beautifully to tenderising methods.
Look for suppliers that offer transparency about their sourcing, storage, and delivery standards. When you start with good-quality meat, you’re already halfway to a great meal.
Final Thoughts…
Tenderising meat is less about skill and more about patience and care. The next time you’re cooking a tough cut, don’t rush it—embrace the process. Marinate it, cook it slowly, or give it a good rest after grilling. Every small step adds up to that perfect bite.
Remember: the best dishes often come from the simplest ingredients, treated with the right technique. With the right approach, even the toughest cuts can become the highlight of your family meal.
So the next time you’re planning your dinner, skip the guesswork. Choose high-quality cuts through Metro Manila fresh meat delivery, tenderise them with love, and enjoy the rich, comforting flavours that only well-prepared meat can bring.
Meaty Regards,
Team La Carne
