Alpha Version
 
Kitchen Guide

How to Pound Meat

Let me share with you my tip how to pound meat. If you prefer thicker cuts to be served, you don't need to worry about this process. I would probably never pound a beef sirloin steak, but I sometimes like to pound a chicken breast or pork steak. Pounding meat with a meat mallet (meat tenderizer) is one of the best ways how tenderize meat -- the muscles break and the meat gets a different texture.

Tom Tom Founder
Published:
September 29, 2023

Butterfly cut:

  • To make pounding meat even easier and more consistent, make a butterfly cut on each portion.
  • It is a simple cut towards the center of the meat when you are almost through the meat but stop close to the end part.
  • This cut will allow you to open the meat into a butterfly shape after cutting.
  • In some cases, pounding will not be necessary after performing this cut.
Meat pounding 1
Meat pounding 2-2
Meat pounding 3

How to Pound Meat?

  • Basically, you just need a cutting board and a meat mallet to do so.
  • I also like to use the plastic wrap or a freezer bag to cover the meat while pounding. It helps to protect the meat’s structure during the process and at the same time helps me reach the same consistency.
  • Another tool which I like to use is a long knife after I have finished pounding meat. Instead of peeling the meat off the cutting board, I separate it by carefully sliding the knife under the whole portion. This technique is gentler than simply peeling and also very easy to do.
  • You can pound meat from both sides (flip the meat during pounding), but I usually pound just one side since it is just enough for great results (you may want to pound denser meat, such as beef, from both sides).
  • Try to always pound evenly on all areas of the meat and come back to the same spot a few times instead of pounding too much at one moment, which can break the meat.
  • If you are not sure about this process, remove the plastic wrap and check the meat to make sure that you are not going under the expected thickness.
Meat pounding 4
Meat pounding 6
About the Author:
TomFounder
# 1
  • Published Recipes: 194
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
Profile & Recipes