While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

Recipes such as this date to the slave era. At the time, what little meat was available to slaves usually was the toughest cuts. Some slave cooks used papayas, which are rich in enzymes, to tenderize ...

Nothing takes the wind out of your sails quite like biting into a hunk of steak only to find out the sucker is chewy. Really, what’s worse than tough meat? Now that we’re at the peak of grilling ...