some of the meats I cook so tender

5. Tenderize with Tools

Sometimes, especially with tougher cuts, a good old-fashioned meat mallet can help. Pounding meat physically breaks down fibers and creates a uniform thickness for even cooking.

Best meats to tenderize manually:

• Chicken breasts
• Thin-cut pork chops
• Flank or skirt steak

Bonus: This technique also helps meat absorb marinades more effectively.

Final Thoughts

When people ask how I get some of the meats I cook so tender, the real answer is: care, time, and a few smart techniques. With the right approach, any cut of meat — from humble to high-end — can be transformed into something mouthwateringly soft and full of flavor.

If you’ve ever struggled with dry chicken, chewy steak, or tough pot roast, don’t give up — try one of these methods and watch the transformation happen. Your fork (and your dinner guests) will thank you.

Want a specific recipe recommendation — like my ultra-tender garlic butter roast or honey-braised chicken thighs? Just let me know!