By: Text: Aliza Green
Less expensive cuts, like tri-tip, Western Griller (bottom round), shoulder center, and coulotte (top sirloin cap) steaks, can be tougher than velvety-but-expensive cuts like tenderloin or fatty ones like ribeye. Tenderizing helps break down the collagen fibers that can cause meat to become tough or chewy. Derek Davis, of Main Line Prime Meats in Philadelphia, uses a Jaccard meat tenderizer ($20-$40). It’s a simple handheld tool that makes quick work of tenderizing by piercing meat with rows of small, needle-like blades.