beating a steak to make it tender

fogducker

fogducker

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hey all...need some tips to beat the crap out of a few steaks of moose to tender it up a bit...ive used the the hammer with the ridges on it to do a few with great results..
but is there an easier way to do it? i think im looking for a gadget to make minced steak or minute steaks i believe a lot of people call them..
and no i do not over cook them as i like my meat rare
 
Buy a meat mallet, most kitchen gadget places carry them. My Dad used to make oven baked round steak, he used the edge of a kitchen plate, you know the ones that are kind of wavy on the edge.
 
ever seen the tenderiser machine at the butcher shop? It looks like stainless needles (a whole lot of them) that are repeatedly driven into the peice of meat. Maybe something like that would work but tenderysing and allowing you to get your meat done just right.

Just an idea
 
Unless you wnat ot invest in a "cube" machine as described above, then the meat hammer is the best bet

Alot of home kitchen suppliers sell wimpy meat hammers.

FInd a commercial kitchen supply store (int he yellow pages) and go there, if they have a showroom. The difference is like a finishing hammer as opposed to a framing hammer. get the idea?;)

Some are full metal and expensive, but the ones with a cast head and a wooden handle wil last a lifetime. About $20, last time I checked.

Put your meat on a cutting board, cover with plastic wrap and hammer away.

You can do anything from beating the piss out of a tough hunk of moose to gently pounding achicken breast flat so you can stuff it with something....

Plastic wrap keeps the meat together, and keeps yo from sending bits of flesh al over the kitchen...:D
 
It's quite simple really. Don't shoot those big old bulls later in the season unless you like lots of hamburger & sausage. Or else shoot 'em in mid-August like we do when they're still nice and tender ;)

Young and absolutely delicious and fork-tender...
SpikeBull.jpg
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Or an older August bull, still tender and full of flavour...
WadeKurt.jpg
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fogducker said:
hey all...need some tips to beat the crap out of a few steaks of moose to tender it up a bit...ive used the the hammer with the ridges on it to do a few with great results..
but is there an easier way to do it? i think im looking for a gadget to make minced steak or minute steaks i believe a lot of people call them..
and no i do not over cook them as i like my meat rare
Click to expand...

What cut of meat are we talking about here?

If it's the round steak or sirloin tip from the hip, it's better off left as roast than steaks as they are quite dry, tough, and tasteless. The hips are good for making jerky as well.

The best steak cuts are prime rib, long loin, and boneless blade. Make stew and pot roasts from the shoulder, and rump roasts from the hips.




sc
 
When I pound the meat for tenderizing, I usually spice it up first, with pepper, garlic powder, ect.

Here is a pic of a meat mallet which works well.

meatmallet.jpg


If you need any help pounding your meat , you know where I am :D :D :D
 
BigUglyMan said:
A Set Up!!!!! Dammit!!!!!

*Daughter comment vetoed by fear/common sense part of brain*
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Isn't there an old saying that fear of getting your ass beat is the better part of valor?
 
I got one of these type:
2705_200.jpg

Works great! It's reversible so you can have either a flat surface or the pricky one. This one's from The Pampered Chef, btw.
 
You could try wrapping it up in plastic wrap and then backing over it with an all-terrain truck tire. :)

You'd end up with thin moose cutlets, I think.
 
Monty said:
I got one of these type:
2705_200.jpg

Works great! It's reversible so you can have either a flat surface or the pricky one. This one's from The Pampered Chef, btw.
Click to expand...

Have to look into that. My wife buys that stuff all the time
 
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