Mastering Meat: Tips, Tricks, and Underrated Cuts for Tenderizing and Cooking

When tenderizing meat with a mallet, it's important to exercise restraint and avoid overdoing it. Using a meat mallet with a flat side for chicken and a spiky side for red meats, gently pound the meat to achieve the desired thickness and break down connective tissue. Tenderizing meat enhances its texture, allows for faster cooking, and helps marinades penetrate deeper. However, pounding the meat too much can result in a mushy texture and the loss of its integrity. It's crucial to find the right balance and stop tenderizing when necessary.