Cooking meat so that it is tender and delicious can be challenging. The difference between a tough, chewy steak and a melt-in-your-mouth tender roast often comes down to understanding what makes meat tender and knowing the best techniques for the type of meat you are cooking. Follow these tips to learn the secrets behind cooking super tender and juicy meat every time.
What Makes Meat Tender?
There are a few key factors that affect the tenderness of meat:
- Cut of meat – Certain cuts naturally have more connective tissue and are better suited for slow cooking methods. Cuts like shoulder and round are typically less tender.
- Marbling – Fat marbled within the muscle fibers helps keep meat juicy and tender. Higher quality cuts of beef like ribeye or tenderloin have more marbling.
- Age – As meat ages, enzymes break down the connective tissue which makes it more tender. Dry aged steaks are aged for weeks or months.
- Cooking method – Quick, dry heat cooking like grilling tends to make meat tougher. Slow, moist cooking methods allow time for connective tissue to breakdown.
Knowing where a specific cut of meat falls on the tenderness scale will help determine the best cooking method.
Tenderizing Tough Cuts of Meat
While leaner, tougher cuts require special treatment, they can be just as tender, flavorful and budget-friendly. Here are some tips for preparing cuts like chuck roast, pork shoulder and flank steak:
- Marinade – Marinating tough meats in an acidic ingredient like wine, vinegar, lemon juice or yogurt helps break down connective tissue. A tenderizing marinade can be left on anywhere from 30 minutes to overnight.
- Mechanical tenderizing – Using a tool with sharp points like a fork or meat tenderizer break up tough muscle fibers. Don’t overdo it to avoid turning the meat to mush.
- Slow cooking – Applying low, moist heat over time gives connective tissue a chance to dissolve into gelatin which results in tender meat.
- Slice against the grain – Cutting against the direction of the muscle fibers shortens them for a more tender bite.
Choosing the Best Cooking Method
Matching the cut of meat with the appropriate cooking method is key for tender results. Here’s an overview of techniques best suited for different types and cuts of meat:
Dry Heat Methods
Dry cooking methods like grilling, broiling, pan frying and roasting work well for naturally tender cuts like:
- Tenderloin
- Ribeye
- Strip steak
- T-bone
- Lamb chops
- Pork chops
Cook quickly over high heat until done but not overcooked. A meat thermometer should read 5-10°F below target temperature to account for carryover cooking. Let rest 5-10 minutes before slicing against the grain.
Moist Heat Methods
Braising, stewing, slow roasting and sous vide utilize moist heat which gently breaks down connective tissue in tougher cuts like:
- Chuck roast
- Short ribs
- Pork shoulder
- Pot roast
- Flank steak
Cook low and slow in flavorful liquid until fall-apart tender. Keep moist when serving and slice across the grain.
Combination Methods
Starting with a sear to develop flavor and texture then finishing with slower moist heat works well for meats like:
- Chicken thighs
- Boneless chicken breasts
- Porterhouse steaks
- Leg of lamb
- Pork tenderloin
Sear over high heat before transferring to a 300-350°F oven to finish cooking to desired doneness. Baste every so often to keep meat moist.
Key Tips for Cooking Tender Meat
Follow these guidelines when cooking meat for guaranteed tender, juicy results every time:
- Pat meat dry before cooking so it browns rather than steams.
- Season generously with salt and pepper or a rub. Salt enhances flavor and allows moisture to penetrate deeper.
- Choose an oil with a high smoke point like avocado or grapeseed oil to prevent burning.
- Use a digital instant-read thermometer to check doneness especially with thicker cuts.
- Allow meat to rest before slicing to allow juices to redistribute evenly.
- Slice against the grain for a more tender bite and serve any accumulated juices with the meat.
Doneness Temperatures
Always cook meat to safe minimum internal temperatures as follows:
| Meat | Minimum Safe Temperature |
|---|---|
| Beef, Pork, Lamb | 145°F (63°C) |
| Ground Meat | 160°F (71°C) |
| Poultry | 165°F (74°C) |
However, for best tenderness opt for slightly lower cook temperatures:
| Meat | Target Temperature for Tenderness |
|---|---|
| Rare Steak | 125°F (52°C) |
| Medium Steak | 135°F (57°C) |
| Well-Done Steak | 145°F (63°C) |
| Pork | 140-145°F (60-63°C) |
| Lamb | 140-145°F (60-63°C) |
| Chicken | 160°F (71°C) |
Common Mistakes
It’s easy to go from a tender, juicy piece of meat to a tough, dry disappointment. Avoid these common mistakes:
- Overcooking – Cooking meat longer than necessary toughens muscle fibers and dries it out.
- Not letting meat rest – Slicing immediately causes juices to run out instead of redistributing evenly.
- Poking continuously – Repeatedly piercing meat allows juices to escape.
- Skipping a sear – Develops flavor and texture for moist cooking methods.
- Burning or under seasoning – Proper salt and browning enhances natural flavors.
- Cooking frozen meat – Thawing gently allows proteins to relax versus seizing up.
Conclusion
Mastering cooking times and temperatures along with smart prep and seasoning is essential for succulent, fork-tender meat. Matching the cut with the best cooking method, monitoring internal temperature and properly resting will result in superior texture. Armed with these tender meat secrets, you’ll be able to deliver perfect results every time.