If you have ever wanted to know how to make meat tender, there are a few things you can do to make it so you can enjoy a tender, juicy piece of meat. There are a variety of techniques you can try, from dry-aging to marinading and using coffee or buttermilk. We’ll talk about some of these here.


Marinading meat in a marinade adds flavor and moisture. It also helps break down connective tissue. Generally, effective marinades contain oil and acid to break down the meat and moisturize it. But you can also use buttermilk or milk instead of oil, since milk does not contain harsh acids. Just remember to turn the meat often and keep it covered during the marinating process.

Another method of marinating meat is through the use of enzymes. Fruits like papaya, pineapple, kiwi, and pineapple have enzymes that soften the meat. You can even marinate meat overnight with these ingredients, but make sure to rinse them off before cooking. This will prevent the meat from becoming soggy.

Aside from yoghurt, vinegar and buttermilk are natural ingredients that can make meat tender. These two acidic ingredients help activate the enzymes in the meat, which break down protein and make it tender. These methods work on all types of meat.


If you love the taste of coffee, then adding a little coffee to your meat marinade may be just what you’re looking for. Its acidic compounds help tenderize meat. This marinade can be used as a rub or as a marinade for your meat before grilling or smoking. Just make sure to use cold meat and let the coffee cool before applying it to the meat. This will prevent the meat from drying out during the smoking process.

Coffee adds a rich, earthy flavor to meat. It’s a great addition to meats like beef, pork, and fish. However, if you’re not a fan of these flavors, you can use it to flavor a variety of other types of meat. There are many ways to use coffee to impart its flavor and you can also experiment with how long you want to soak the meat in coffee.

Another popular method uses coffee as a meat tenderizer. This is because coffee’s tannins mimic wine’s tannins, which are very beneficial for tenderizing meat. In addition to this, coffee can enhance a meat marinade’s taste. It also helps improve the flavor of a strong cheese.


Buttermilk can add delicate flavor to many foods, and its gentle acidity can tenderize meat without toughening it. It can be combined with other seasonings to create a flavorful marinade. The acid in buttermilk works by interacting with proteins in meats and seafood. The results will vary, depending on the type of meat.

Buttermilk is made by fermenting milk and adding lactic acid. The result is a thick, rich, flavorful liquid that resembles yogurt. It contains good probiotics and helps tenderize meat. When combined with rosemary and garlic, it can produce a delicious buttermilk steak.

Buttermilk can be used to marinate almost any type of meat. Even venison can benefit from a buttermilk marinade, removing gamey flavor and imparting a subtle hint of flavor. It can also be used on beef, goat, and lamb. Just make sure to marinate them for a short period of time.


One of the most popular ways to tenderize meat is to marinate it in yogurt. Yogurt is a natural tenderizer and has been used for centuries in many cultures. It can deliver the flavors of spices very effectively. It is also a very versatile marinade and can be combined with practically any spice mixture. For an authentic Middle Eastern flavor, consider mixing yogurt with garlic or ginger paste.

The thicker texture of yogurt allows the marinade to penetrate into the meat, making it super tender. Yogurt contains proteins and calcium which helps the meat stay moist and tender. It is best to marinade meat for four to 12 hours. However, this time can vary depending on the thickness of the meat and the marinade you use.

You can also add a half-cup of beer to the marinade to jumpstart the tenderizing process. This method works well with poultry, lamb, and pork. But be sure to allow the yogurt to marinate for a long time if you want it to do its job properly.

Baking soda

One of the simplest ways to make meat tender is to marinate it in a solution of baking soda and water. This solution neutralizes the acid in the meat and raises its pH level. This prevents the protein from bonding excessively with the meat’s surface, resulting in a tender piece of meat.

The USDA recommends about 15 minutes of water and baking soda for tender results. If you cannot afford tenderloin, try using this method for other cuts of meat. Then, let the meat sit for about an hour or so before carving. The resting period is important, otherwise your meat will end up being tough and mushy.

To use this method, soak your meat in a solution of one teaspoon of baking soda and half a cup of water. Leave it in for about 15 minutes and then rinse it thoroughly. Once soaked, you can season and cook it.

Acidic marinade

When using an acidic marinade for making meat tender, the acid helps to loosen the protein bonds in the meat and allow the juices to penetrate the meat. Scientists have studied the effects of acidic marinades on meat. In one experiment, researchers coated beef with lactic acid and measured the pH of the meat at various points during the experiment. The more acidic the meat, the softer it was. Likewise, beef that was more acidic was chewier.

When making an acidic marinade for meat tender, use a non-metal container. This material is safer for acidic mixtures than metal. However, if you have to use a metal container, use a plastic food bag or a glass container to avoid food contamination. Also, make sure to turn the meat periodically while marinating so that all sides are coated evenly.

Acidic marinades work by breaking down the protein bonds in meat by acting on the surface. However, they do not penetrate deep. If you leave a meat piece in an acidic marinade for too long, the meat may become dry and mushy. To avoid this, use acidic marinades only on thin cuts.

Enzymatic tenderization

Enzymatic tenderization of meat is a common food preparation technique, but the process is not without problems. Enzymes have various challenges when used in cooking, including the risk of overdoing it and ruining the texture of the meat. The enzymatic treatment can be done in two ways. One is to marinate meat in fruit marinades, which have high enzyme concentrations and act quickly. The other method is to marinate the meat in a solution containing papain or bromelain.

The process begins with the pretenderizing process, which takes two to 20 minutes. Once the meat has been pretenderized, the enzymes begin to work on the meat’s contractile proteins. This process, which is called pretenderizing, also requires monitoring the process to ensure that the meat does not become over-tenderized. This means that a proper understanding of how the enzymes work is crucial to achieving maximum tenderness development.

Several researchers have studied the effects of enzymes on the tenderness of meat and poultry. One of these studies was published in J. Food Sci., which was sponsored by Campbell Soup Company. Another study, conducted by Dapeau, G.R., looked at the effects of protease from Staphylococcus aureus on the sensory and chemical characteristics of beef. Another study, published in Food Res., found that beef was more tender when treated with enzymes.