Chewy meat is not for everyone. It may be because some folks have tooth issues, or they just appreciate a nice and tender cut of meat. The best meat is flavorful and easy to chew.

The most expensive meat cuts are also potentially the most tender. The age of the critter and their activity has a role in making meat tender. Japanese Kobi beef is massaged, rubbed, caressed and grown to be the most tender meat in the world. Just don’t try to get a cow to walk very far. Veal is also a restricted and young cut that is made to be very tender.

 Loins are often the most tender cuts. Well-marbled meats also tend to be softer and easier on the teeth. Wild game can be tasty but is often chewy. This is where we begin to consider how to make meat easier to chew. 

You can make your grilled meats easy to chew and flavorful at home. Here are some ideas to chew on!

• Dry aging    This process requires a constant temperature and sealed space for hanging and ventilating. You can age for several weeks to get the desired effects.
• Wet Aging    Place your butchered cuts into a vacuum seal bag. Freeze. After 21-28 days, the meat will be at its best. 
• Pounding    A grid head hammer will texture and soften cuts of meat. There are usually 2 sized grids. Start with the larger one then go to the smaller one. 
• Stabbing    Use a fork or knife point to perforate the meat. This cuts meat fibers and makes them shorter/easier to chew. I often use this technique before placing the meat into a marinate. 
• Baking Soda rub    Cover the meat with this powder and let it sit in a covered glass dish/zip lock sack overnight. Rinse the powder off before adding spice and cooking.
• Scoring    Instead of poking holes with a knife, create a waffle/ grid pattern in the meat. Just cut a shallow line through the meat.
• Marinate    Acids break down connective tissues. Allow 24 hours for the magic to happen. My favorite marinate is a burgundy wine, some olive oil, and Montreal Steak seasoning. 
• Powder    Tenderizing powders have Bromelain which is an enzyme that softens meat. Pineapple and other tropical fruits contain Bromelain naturally. 
• Natural Enzymes    Tropical fruits like pineapple and papaya have tenderizing enzymes. A little goes a long way. Too much will turn the meat to mush.
• Cut Correctly    Cut the meat across the grain to shorten the connective fibers. Smaller and thinner bites are easier to chew.
• Cook Correctly    Well-done meat is harder to chew. Try to enjoy meat that is more medium rare for easier chewing and more flavor. Use a thermometer to allow the meat to be finished at the right temperature. 
• Butcher/Dress correctly      If you are a hunter, the most tender outcome begins with dressing. Make sure to open the body cavity, to allow the carcass to cool. Now, instead of hanging the big game by its haunches, use a meat hook to hang it by the neck. This allows all the muscles to relax. Cut a slot at the base of the skull/neck to make room for the hook. 

We can all remember that perfect, tender, and tasty steak. It may have been in an expensive restaurant or just a small Diner with a great cook. Some camp cooks are experts at proper meat cooking. 

Bite the Best!

Montana Grant