If you’re looking for a premier Massachusetts butcher, you’ve come to the right place.  Known for our vast selection of high-quality, cut to order steaks, superior customer service, and, of course, the best Italian sandwich in Worcester, D’Errico’s Market has earned the trust of the community since its beginnings in the early 1940s. 

However, creating a relationship built on trust doesn’t come easily.  So, how did D’Errico’s do it? Well, through experience, honestly, and the best industry know-how around.  We listen to our customers and give them what they need! That being said, in this article we’re addressing one of the most commonly asked questions here at our shop – proper ways on tenderizing meat.  

Understanding the Basics

Now that you have in hand the best cut of meat in the region, adequate preparation and cooking techniques are a must! Tenderizing involves breaking down the fibers within the meat to soften its texture.  Not only will tenderizing bring out the flavor, but the process also helps to make the meat softer and easier to chew. What better satisfaction as a chef then to turn a tough, chewy piece of meat into a juicy, melt in your mouth meal. 

Grab the Mallet

One of the most common methods of tenderizing involves the use of a tenderizing tool.  There are several varieties of meat tenderizers, which look like something out of a horror movie, or you can use a knife.  The choice is yours.  Either way, you’ll want to secure the meat on a sterile, non-slip surface.  If you opt for the tenderizer, this is a fantastic choice for releasing the day’s frustrations, as you hammer down on the meat.  However, if you choose to tenderize with a knife, you want to make long, thin cuts along the muscle fiber. 

Heat Processing

Best used on brisket and ribs, heat tenderizing takes a bit more patience than using a mallet.  With this process, the goal is to reach a temperature that allows the collagen to become gelatinous, but not cooked.  Typically 160° is the ideal temperature that makes your meat “fork tender,” creating a melt in your mouth result.  Whether you grill for dry heat or braise of wet heat, you’re sure to have a meal everyone will enjoy, so long as you monitor your temperature and take it slow.

Enzymatic Tenderizing

Finally, and one of our favorite ways to tenderize is with the use of fruit! Several fruits like papaya and kiwi contain enzymes that speed up the tenderizing process while adding a unique flavor. However, this method requires time and patience, your creative flair has plenty of opportunity to shine here as well. Start by pureeing the fruit of choice with a small amount of olive oil and lemon, and you’ll have yourself the ideal marinade.  You’ll want to marinate your meat in the refrigerator for at least 24 hours to achieve the best flavoring

Now that you’re on the way to become a tenderizing pro, it’s time to head over to your favorite Massachusetts butcher, D’Errico’s Market.  Serving the community for decades, our family is happy to assist in choosing the right cuts of meat for your dinner requirements! Stop by and visit us today – when you’re looking for steak, we’re the only place to go!