Beat your meat

To tenderise and loosen a piece of meat before cooking to allow ease while cutting and eating, and also actions such as stuffing, rolling, and skewering are easier.
This technique is generally done with meat mallets or with naturally occurring enzymes. For the former solution, pressure must be applied evenly over the meat or else if pounded too hard, it may break.

Jarvis prefers his meat soft and juicy. Be sure to beat your meat before marinating it.

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