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    You are in: Home / Community Forums / Cooking Q & A / HELP! Tender Beef
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    HELP! Tender Beef

    Mon Apr 08, 2013 2:08 pm
    Newbie "Fry Cook" Poster
    My in-laws butchered a steer for us (for which I am VERY thankful), however... They waited way too long (the steer got pretty big and lean) and the meat is extremely tough. (It took almost 26 hours in a 300 degree oven for a roast to be edible and we have had ribs in the smoker for approx. 36 hours - hoping we will be able to eat them today, because eating them for Sunday lunch was a bust.) So, here's the question... What do I do with some steaks to get them to be tender and edible? They are rib steaks and look nice, but from past experience, I know I have to do something to them or it is going to be like trying to eat leather. I am open to any great ideas.

    Thank you for your help.
    Mon Apr 08, 2013 2:22 pm Groupie
    Mon Apr 08, 2013 2:56 pm
    Newbie "Fry Cook" Poster
    Marinade, marinade, marinade.
    If you have one of those sealer things, can't remember the name icon_redface.gif that works great if you put the meat in and the marinade. But any ziplock will do, just squeeze the air out. Overnite marinade is best for tough meats.
    Here's a link to explain which kinds you might use!
    Good Luck!
    Mon Apr 08, 2013 4:14 pm Groupie
    Marinades do very little for tenderizing, they only penetrate a fraction of an inch.
    Chicagoland Chef du Jour
    Tue Apr 09, 2013 7:20 am Groupie
    Great info Zelz.

    I do know that when I braise beef with wine & broth, the meat turns out uber tender (roasts, stew meat, brisket)
    Tue Apr 09, 2013 9:23 am Groupie
    Yeah, but braising does that, wine or no wine. I just love the flavor of the wine! icon_lol.gif
    Tue Apr 09, 2013 1:16 pm
    Newbie "Fry Cook" Poster
    Zeldaz, OK, definitely getting the feeling that you dislike marinades and duplicate posts. icon_wink.gif
    However, having a life of 'cheaper' cuts of meats, whether homegrown or 'on sale', I firmly believe that if you have a lemon, you make lemonade. And sometimes you buy a lemon to make lemonade. Having eaten far too few steaks in my lifetime, I would never give up on any steak without trying something. Just grinding all the meat sounds like defeatism. Never. We need to make this work.
    I said the other day that there is a link explaining marinades and their use and their effect on steaks, etc. And I forgot to post the link. Here it is:
    Of course, we all know that the tenderness of any resulting steak is dependent upon the beef, not the treatment. But given the opportunity to have meat that you know where it came from, you saw what it ate, and you know it won't give you Ecoli, or whatever, then you owe it to yourself to try to fix a problem!
    P.S. Before you decide to 'grind it all up', give me a ring, please.
    Tue Apr 09, 2013 2:00 pm Groupie
    Defeatism? To me, it's not a battle, it's a matter of wasting meat or using it. 26 hours for a roast and 36 hour ribs are just not worth it, especially if they are not turning out well at all at the end of all that time and fuel. I'd much rather have a lot of good hamburger than a little overcooked, excessively tough meat any day. To me, that's a winning solution to the problem.
    As far as duplicate posts go, many members (not just me) note them, as it saves a lot of duplicate answers and confusion when you can direct other members to the original post where some answers have already been posted. We can't remove them, so we make the note.This thread is actually a good example of that. icon_lol.gif
    I love marinades, I just don't expect them to work miracles. They add flavor, don't tenderize, and a piece of flesh that has been over-marinated gets a nasty flaccid texture and color.
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