Given a long enough cooking time, such as in a low-and-slow braise or barbecue, tough collagen melts into tender gelatin, transforming previously difficult-to-chew cuts into a miracle of silkiness and succulence. In the high-pressure environment of a pressure cooker, this conversion of collagen to gelatin happens even faster, reducing something like a three-hour braise to something that cooks in under an hour.

Returning to more practical methods, one of the most useful tenderizing tools is a good old knife. By cutting meat across the grain either before or after cooking, long and tough muscle fibers are shortened to much more manageable bits that are far easier to chew. This is one reason roast beef, which is often made from a lean, toughness-prone cut, is sliced so thinly on a deli slicer. Meat tenderness can be evaluated and reported as a sensory measure—how tender it feels, and how easy it is to chew.

How Long Deli Meat Lasts (and How to Know When It’s Gone Bad)

Apple juice or cider makes an awesome liquid for brining smoked shrimp or trout prior to smoking. Still add a sweet element and salt to the proper proportion along with fresh thyme, pepper, garlic, bay, etc…… A Danish-style national plan won’t be the right fit for all, however. Ciniro Costa Jr, a scientist from the Alliance of Biodiversity International and CIAT, points out that many low and middle-income countries, such as Brazil, rely on livestock products and cannot quickly make changes.

These foods are often high in both saturated fat and salt and provide very little in the way of vitamins and minerals. Meat is an excellent source of protein and provides many important vitamins and minerals, which your body needs to grow and work. Red meat, such as lamb, beef, pork and venison, is a rich source of iron and is important in preventing the condition anaemia. Eating red meat once or twice a week may fit into a healthy diet, especially for toddlers and women of reproductive age.

Heat: Low-and-Slow or Sped Up With Pressure

Read more about Meat Delivery Toronto here.

You can then use the picnic end of the shoulder in a sausage, for example, and the butt in your dry-cure charcuterie. The seeds of the shift were sown, Dragsdahl explains, in the Greta Thunberg-inspired demonstrations which preceded Denmark’s 2019 election. As in the UK, mass protests that year saw climate change become a major political issue and led the country to adopt an ambitious 70% emission reduction target. Meeting this goal, however, would require change for the food and farming sector, among many others. To help bring plant-based diets and food systems into the national conversation, the Vegetarian Society established a new network for plant proteins. When other meat-producing European countries have tried to curb or replace animal-products to address climate change, they have met with pushback.

Other factors that can influence meat tenderness include the age of an animal, the specific breed, individual genetics, and sex. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. WikiHow’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.

Production of lamb emits more greenhouse gas per gram of protein than other common foods, except for beef. In Mexico, lamb is the meat of choice for barbacoa, in which the lamb is roasted or steamed wrapped in maguey leaves underground.

Keep the skillet over the heat until the oil starts to ripple. Rotate the meat in the middle of cooking each side to get the traditional crossing grill marks. Turn the starter dial on your gas grill to light it. If you have a charcoal grill, squirt a small amount of lighter fluid or use 2 crumbled pieces of newspaper and light it with a long-handled lighter. Let the grill preheat for 15 minutes with the lid on. If you want tender meat that “falls off the bone,” keep your heat around 300–350 °F (149–177 °C). Hold the bit of fat with your non-dominant hand and pull it away from the meat until it’s taut.

In a bowl, mix the mashed papaya with 1/2 c extra-virgin olive oil, then add seasoned meat. Allow it to sit in marinade for at least 2 hours before cooking. The papain in the papaya will break down the meat, tenderizing it as salt would without the sodium. Meat tenderizers all used to contain powdered papain. As you can see, there are many ways to turn a tough piece of meat into a tender one.