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About Keith Patton
Expertise
I can answer questions regarding wildgame cookery ranging from venison, elk, buffalo, wild geese, duck, wild turtle, feral hog, javalena, wild boar, racoon, beaver, and woodchuck.

Experience
I am an avid hunter and chef. I have run a successful catering business, processing my own meat, curing hams and making wild game sausage.

You are here: Experts > Food/Drink > Home Cooking > Cooking Meat > tenderizing beef

Cooking Meat - tenderizing beef

Follow-Ups to Answer from Expert Keith Patton

DKDeckmann wrote at 2009-05-25 22:00:36
Pineapple does a fine job. Maybe it is your technique. a 1/2" cube of fresh pineapple smashed to bits per pound of meat. A cup or so of water, slug of worstershire, a bit of balsamic, some minced garlic... Marinade for an hour. Fall thru the grill tender. Adjust recipe to suit... Bromelin is the active substance in pineapple...

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