Path: ...!news-out.netnews.com!postmaster.netnews.com!us1.netnews.com!not-for-mail X-Trace: DXC=gg\3A?m?=]oAdDIENmb>dBei4@`i`d1foNKm7c@>095VMA4eV2lF8[G=[?i7POI3 X-Complaints-To: support@blocknews.net Date: Sun, 15 Dec 2024 19:14:39 -0500 MIME-Version: 1.0 User-Agent: Mozilla/5.0 (Windows NT 6.1; Win64; x64; rv:91.0) Gecko/20100101 Thunderbird/91.13.1 Subject: Re: Tenderizing meat Content-Language: en-US Newsgroups: rec.food.cooking References: From: Michael Trew In-Reply-To: Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit Lines: 18 Message-ID: <675f7088$1$2761$882e4bbb@reader.netnews.com> NNTP-Posting-Host: 127.0.0.1 X-Trace: 1734307976 reader.netnews.com 2761 127.0.0.1:53089 Bytes: 1702 On 12/15/2024 2:39 PM, ItsJoanNotJoAnn wrote: > On Sun, 15 Dec 2024 15:57:32 +0000, Ed P wrote: > >> Chances are, you've been beating your meat the wrong way.  This machine >> will do it for you. >> >> https://imgur.com/gallery/beef-beating-machine-mshzbMp >> >> > Yep, I think that will get the job done.  But for the > everyday common folk I will use a meat mallet.  Not > that I've used it much in the last several years as > I haven't seen bottom round steaks at the store in > a g e s. Really? Our grocer always carries bottom round steaks. They are just as popular as top round. I typically buy whatever is on sale, but bottom round is good for making swiss steak.