While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

Shown above: Enzymatically tenderized Carne Asada from Marc's blog, NoRecipes. Read on to learn about enzymatic tenderization. Whether its a tender juicy steak or a fall-off-the-bone tender rib, ...

The secret to the most tender, juicy meat doesn't just lie in the cut you choose. While marinating and slow cooking are two common methods to create more succulent meat, there's a quicker and easier ...

When you splurge on a luxurious beef tenderloin for the holidays, consider reverse searing as the cooking method. Reverse searing is a foolproof way to respect the integrity of a rich and tender cut ...

A Berkshire County agricultural group says that to support area livestock farmers, the future of local meat processing lies in products like bone broth, pet treats, jerky, and meat pies. The county’s ...

In many Chinese restaurants, chicken breast or veal meat achieves a tenderness that seems incompatible with its lean nature, juicy, tender and mellow, with no trace of dryness. How do they achieve ...