Name: Anonymous 2010-11-30 15:17
You can enjoy your slab of beef even if it is not very tender. The trick is to break the connective tissues and fibers that hold your meat together. There are two principal methods: physical and chemical. You can pound the hell out of your meat with a hammer. Or, you can soak your meat in solution of acid and enzymes. It is also possible to get enzymes in a powdered form that you can sprinkle your meat before you get cooking. Your family will appreciate you when they take your meat and feel it go down their throats with ease.