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Do you beat your meat?

Only veal...and ALWAYS with veal.

It needs it.


But as Paul Lynde supposedly answered a variation of this question on Hollywood Squares when asked, "What reasons are there for pounding meat?"....

...he answered: Lloneliness?"
 
Winchester said:
I've never even thought about buying cube steak as I've always made chicken fried steak out of venison.
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I have served many thousands of pounds of chicken fried steak to the military and in restaurants over the years, only seen it done with cube steak....venison, now that is FANCY right there, I would like to try that.
 
Hawkeye10 said:
I have served many thousands of pounds of chicken fried steak to the military and in restaurants over the years, only seen it done with cube steak....venison, now that is FANCY right there, I would like to try that.
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lol, eating beef is/was fancy in our house, I mean why buy meat if one can just go get one's own? Funny thing is now that the kids have moved out and can't get venison easily anymore they miss it. And oh, venison chicken fried steak with homemade milk gravy is good.
 
Only for cube steak or something similar (aka, "chicken fried steak" or various fry-ups I like to do with that particular cut).

Most other tough meats are better adopted for stews than tenderized to the point of being able to be eaten like a proper steak-like cut. (That or done sous vide)
 
radcen said:
Anyway, do you use a meat hammer to pound steaks and/or other meats prior to cooking them?
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When the sun rises in the west and sets in the east. When the seas go dry and mountains blow in the wind like leaves.
 
radcen said:
Do you beat your meat?

This is the food forum, not the sex and sexuality forum. Get your mind out of the gutter. ;)

Anyway, do you use a meat hammer to pound steaks and/or other meats prior to cooking them?

I do with steaks sometimes, though not often. Usually depends on the cut and/or my cooking method. I will sometimes with chicken but only if it's a specific recipe and the recipe calls for it.

And for fun...
View attachment 67202632
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I prefer the phrase "polishing the dolphin", with "spank the monkey" a close second.

I don't pound meat unless I need to thin it out for what ever reason. I tenderize with a fork, or apply baking power.
 
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