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2. Meat tenderness - Wikipedia

   en.wikipedia.org/wiki/Meat_tenderness

   Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1] Tenderness can be ...

3. Meat hanging - Wikipedia

   en.wikipedia.org/wiki/Meat_hanging

   For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...

4. Meat tenderizer - Wikipedia

   en.wikipedia.org/wiki/Meat_tenderizer

   Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. [1] It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. [2] It is also used to "pound out" dishes such as chicken-fried steak, palomilla, and schnitzel, to make them wider and thinner.

5. The Surprising Trick for Tender Chicken Breast Every Time - AOL

   www.aol.com/lifestyle/surprising-trick-tender...

   A juicy, tender chicken breast is a thing of beauty—and is also sometimes really a hard thing to pull off. All too often, the easy weeknight meat is a little lackluster and sometimes a little ...

6. Everything to Know About Buying and Cooking Perfect Prime Rib

   www.aol.com/everything-know-buying-cooking...

   How to cook prime rib. Many chefs recommend cooking prime rib at a high temperature for the first 30 minutes or so to brown the exterior. Then, they drop the temperature and cook the prime rib low ...

7. Make Garlic Butter Beef Tenderloin This Holiday Season

   www.aol.com/garlic-butter-beef-tenderloin...

   Yields: 8-10 servings. Prep Time: 20 mins. Total Time: 1 hour 5 mins. Ingredients. BEEF. 1 (4 to 5 pound) whole beef tenderloin, trimmed. 2 tsp. kosher salt