Have you ever imagined how steaks are tenderized and prepare so well that the meat can be dissolve in your mouth? Well, if you love steaks then you should learn how to tenderize meat that is use in cooking steaks. There are two simple ways to tenderize meat, the first one is tendering using enzymes and the other one is by Pounding. Here is the process for these two ways:

Step 1: Tenderize With Enzymes

There are lots of foods and ingredients that are rich in enzymes that help in tendering meats. Meats are consists of muscles and connective tissues that is made up of proteins. Enzymes works on breaking down tissues and amino acids. Fruits such as kiwi, , pineapple, limes and lemons, as well as acidic foods like wine, yogurt and vinegar are some of the foods that can be mixed in marinades that are use in marinating the meat, the marination lasts till 24 hours long depending in the strength of mixture. If you want to attain it in a simplest way, you can buy meat tenderizer that is only held by sprinkling it on top of the meat.

Step 2: Pounding

If you are aiming for perfect skirt steaks, round steak and flank steak pounding will be the best way to tenderize meat. This process start in getting rid of the meat's fats, but you should remember not to cut all the fats for flavors. After doing so, you should place it in the fridge and cool for half an hour. After half an hour, take the meat in the chopping board and use the mallet to tenderize the meat. Then pound the meat on both sides to break the fibres that makes the meat easier to chew and digest.

Step 3: Blue Butcher's Dry Ageing Room

These two processes are helpful in attaining the tenderness of the steak you wanted. There are many steak houses in hong kong that uses these process to come up with the most delicious meat in Hong Kong. Blue Butcher one of the famous hong kong steak restaurants is the only place with walk-in pink Himalayan salt dry ageing room. Visit http://www.bluebutcher.com/ for more details.