Hi again, Rob here. Let’s take a trip down memory lane. You remember standing in your bubbe’s kitchen, watching her wield that rolling pin like a warrior, flattening chicken schnitzels with the strength of a thousand ancestors? That wasn’t just cooking—it was a time-honoured tradition of mechanical tenderisation, and I’m here to tell you, it still works like a charm.
So let’s talk about beating your meat (for culinary purposes, of course). No fancy tools, no science experiments—just good old-fashioned force. Because sometimes, when life gives you a tough cut of meat, you just need to beat it. Just beat it! 🎶
WHAT IS MECHANICAL TENDERISATION?
🔨 Mechanical tenderisation or Jaccarding is the process of breaking down muscle fibres using physical force—whether that’s pounding, scoring, or piercing the meat. It’s simple, effective, and incredibly satisfying.
And let’s be real, there’s something nostalgic about grabbing a mallet and working out your frustrations on a piece of steak. Bad day? Grab a rolling pin. Stress at work? Take it out on a schnitzel. Therapy is expensive. Beating meat is free.
WHY DOES MECHANICAL TENDERISATION WORK?
Meat is made up of muscle fibres, connective tissue, and collagen. Some cuts, like ribeye and fillet, are naturally tender. Others, like minute steak, veal, or brisket, need a little encouragement. That’s where force comes in.
🔹 Pounding physically breaks down muscle fibres, making meat thinner, softer, and quicker to cook.
🔹 Scoring (cutting shallow lines into the meat) lets marinades soak in deeper, making it more flavourful.
🔹 Needling (using a meat tenderiser with spikes) allows tougher cuts to soften without losing their shape.
🔥 Pro Tip: If you’re making schnitzel, pounding it evenly ensures it fries up crispy and golden, just like your bubbe’s.
THE BEST TOOLS FOR BEATING YOUR MEAT (YES, REALLY)
👊 Your Hands – The original method. If you don’t have tools, just use your palms to press and flatten meat.
🔨 Meat Mallet (The Classic) – This is your weapon of choice. Use the flat side for flattening and the textured side for breaking down muscle fibres.
🍷 Rolling Pin (Bubbe-Approved) – If a meat mallet isn’t available, a good rolling pin does the job perfectly. Plus, it doubles as a dough flattener—versatility!
🥄 Cast-Iron Pan (Heavy-Duty Option) – No mallet? No worries. Flip a cast-iron skillet upside down and give the meat a few good whacks. Works like a charm.
🔪 Sharp Knife (For Scoring & Piercing) – Gently cutting shallow lines into the meat helps marinades penetrate deeper and tenderise from the inside.
🔥 Pro Tip: Place your meat between two sheets of plastic wrap or parchment paper before pounding. Less mess, less splatter, and you don’t risk spreading anything around the kitchen.
BEST MEATS FOR MECHANICAL TENDERISATION
🔹 Chicken Schnitzel – A true classic. Pound it thin, coat it in crumbs, and fry until crispy perfection.
🔹 Minute Steak – These thin steaks love a good beating to make them tender and juicy.
🔹 Veal Scaloppini – Pound it thin, flash-fry it, and serve it with lemon for an elegant dinner.
🔹 Lamb Shoulder Chops – A few hits with a mallet, and they’re ready to marinate and grill.
🔹 Brisket (Scoring Method) – Scoring the surface before cooking lets seasonings and sauces seep deep into the meat.
🔹 Burgers (Yes, Really!) – Gently pressing patties prevents them from puffing up while cooking.
🔥 Pro Tip: If you’re making schnitzel, try pounding the meat to about 1/4 inch thick. It cooks evenly and crisps up perfectly!
THE DO’S AND DON’TS OF MECHANICAL TENDERISATION
✅ DO pound evenly – Start from the thickest part and work your way out so it’s not lopsided.
✅ DO season well – Once the meat is flattened, it absorbs seasoning beautifully—so don’t be shy!
✅ DO let it rest – After pounding, let the meat sit for a few minutes before cooking. It helps retain moisture.
🚫 DON’T overdo it – Meat should be thin, but not falling apart.
🚫 DON’T use too much force – You’re tenderising, not destroying.
🚫 DON’T forget the parchment paper – Less mess, fewer regrets.
🔥 Pro Tip: When making scored brisket, slice against the grain after cooking—it will be so tender, it practically falls apart.
READY TO TRY IT? GET YOUR MEAT FROM THE BEST!
Listen, no amount of pounding can save a tough, low-quality cut of meat. You want top-tier kosher beef, lamb, and poultry? You know where to go:
📍 Come see me, Rob, at Continental Kosher Butchers – 155 Glenferrie Road, Malvern 💻 Or shop online for premium kosher cuts: www.continentalkosherbutchers.com.au
🔥 Tried mechanical tenderisation? Show me your results! Tag us with #ProTipsWithRob #MeatSoTenderItSings #JustBeatIt #KosherCookingLikeAPro #BBQLikeABoss
Read. Shop. Beat. Cook. Now, go forth and make your bubbe proud. 🔨🥩✨