1

votes

Paleo friendly meat tenderizer

Answered on August 19, 2014
Created November 08, 2011 at 6:05 AM

Any suggestion? They all seem to contain additives. Adolph's seems closest but has a corn product.

Ce7e28769d92d5de5533e775b1de966e

on November 08, 2011
at 11:11 PM

Not sure where you live but here in NY we have many places that have cut up fruit, so you can get a quarter of a pineapple and/or papaya easily. You can definitely bash the meat with a tenderizer, just make sure to do both sides.

Ed983a42344945b1ff70fd9597a23493

on November 08, 2011
at 08:50 PM

Yes Melissa, pretty sure it was your suggestion...thanks!

D7ee2c67b3290a5d7f267052cbbd247d

(70)

on November 08, 2011
at 08:01 PM

+1. Also awesome done Sous Vide is 72 hour beef short ribs.mmmmm.

De267f213b375efca5da07890e5efc25

(3747)

on November 08, 2011
at 05:46 PM

My wife doesn't like acidic food so I was hoping to find a papaya or pineapple extract. I don't like to use canned products and buying an entire papaya or pineapple isn't practical. Companies sell the extracts but then bundle it with all other kinds of junk.

De267f213b375efca5da07890e5efc25

(3747)

on November 08, 2011
at 05:45 PM

Yeah I just ordered one like that. We'll see how it works.

9d43f6873107e17ca4d1a5055aa7a2ad

on November 08, 2011
at 04:02 PM

yeah, I have it, maybe I posted about it. It's really great and you don't have to worry about ingredients because it's mechanical.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 08, 2011
at 03:49 PM

Those links wouldn't open for me.

Ce7e28769d92d5de5533e775b1de966e

on November 08, 2011
at 01:01 PM

Any sort of vinegar, wine, citrus will act as a tenderizer. The acid breaks down the toughness. Add some aromatics and additional seasoning, marinate for a while, the breakdown on some cuts can actually begin in about 20-minutes.

Cf32992bfa1907147c7cdc451bba9c63

(2890)

on November 08, 2011
at 06:15 AM

Paleo man didn't have metal. Tenderize the meat with your fist. Double points if it's frozen.

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11 Answers

5
D3f3b91d1dd9ce60865654faeb2ec809

on November 08, 2011
at 06:07 AM

paleo-friendly-meat-tenderizer

Cf32992bfa1907147c7cdc451bba9c63

(2890)

on November 08, 2011
at 06:15 AM

Paleo man didn't have metal. Tenderize the meat with your fist. Double points if it's frozen.

4
7e1433afbb06c318c4d90860d493c49d

(5959)

on November 08, 2011
at 11:35 AM

Cooking sous vide. After 48 hours at 133 degrees, you can cut beef heart with a fork.

D7ee2c67b3290a5d7f267052cbbd247d

(70)

on November 08, 2011
at 08:01 PM

+1. Also awesome done Sous Vide is 72 hour beef short ribs.mmmmm.

1
D7ee2c67b3290a5d7f267052cbbd247d

on November 08, 2011
at 05:14 PM

Best meat tenderizer I've ever used is a Jacard. Mostly found in professional kitchens, it works great on all cuts of meat without leaving any physical evidence that the meat has been tenderized.

http://www.amazon.com/Jaccard-Simply-Better-Tenderizer-Stainless/dp/B000A3G0F6

De267f213b375efca5da07890e5efc25

(3747)

on November 08, 2011
at 05:45 PM

Yeah I just ordered one like that. We'll see how it works.

1
Ed983a42344945b1ff70fd9597a23493

on November 08, 2011
at 03:13 PM

I heard about this one, I think from someone on here, http://www.cutleryandmore.com/jaccard/meat-tenderizer-p14528 and I really like it.

9d43f6873107e17ca4d1a5055aa7a2ad

on November 08, 2011
at 04:02 PM

yeah, I have it, maybe I posted about it. It's really great and you don't have to worry about ingredients because it's mechanical.

Ed983a42344945b1ff70fd9597a23493

on November 08, 2011
at 08:50 PM

Yes Melissa, pretty sure it was your suggestion...thanks!

1
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on November 08, 2011
at 06:10 AM

hammer it is. They make them just for meat...

0
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 08, 2011
at 03:54 PM

I'm both old and old school--I enjoy chewing as proof I still have teeth.

I actually do enjoy chewy meat, but I try to buy meat with enough fat that toughness isn't a real problem. If I guess wrong and it's tough, I slice it thin and dip it in a little melted tallow or broth.

I also use my slow cooker a lot and I think if you threw an old boot in there for a few days it would be tender.

I don't use marinades or tenderizers but I've enjoyed meals made by friends who did. I'm lucky if I remember to take a portion out of the freezer the next day, let alone do anything fancy before I plop it in the skillet.

0
Ca2c940a1947e6200883908592956680

(8574)

on November 08, 2011
at 01:50 PM

Well...

http://en.wikipedia.org/wiki/Steak_tartare

"... a variation of this story is that the meat was kept under the horse's saddles to be tenderized by the day's riding."

"Hi-yo, Silverside! Away!"

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on November 08, 2011
at 01:20 PM

Papaya and pineapple have meat tenderizing enzymes (Papain and Bromelain, respectively). Use fresh, as cooked products have little enzymatic activity remaining.

Most likely any powdered product you buy in the store will be one of these two enzymes.

0
96440612cf0fcf366bf5ad8f776fca84

(19463)

on November 08, 2011
at 11:02 AM

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 08, 2011
at 03:49 PM

Those links wouldn't open for me.

0
99bd7f8b1170a1e9e56b93d9d53b51cc

(193)

on November 08, 2011
at 10:45 AM

I find a splash of apple cider vinegar the best tenderizer :)

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