If you want to enjoy melt-in-your-mouth tender beef, it’s important to know the secret to its tenderness. Next, I will reveal the secret behind the tenderness of beef and share cooking tips to help you easily make great-tasting beef dishes at home.

The tenderness of beef mainly depends on the thickness of muscle fibers and the content of connective tissue. Cuts with finer muscle lines, such as tenderloin or filet, are generally more tender than cuts with rougher muscle texture, such as short ribs or shank. This is because small muscle fibers are easier to break, while tough connective tissue makes the meat tougher.

To ensure the tenderness of beef, the cooking method is also very critical. Long, low-temperature cooking methods such as stewing, braising, or slow-cooking break down the connective tissue and make the beef fibers tender and juicy. Conversely, high-temperature, short-time cooking, such as pan-frying or roasting, causes the proteins to shrink, causing the beef to become tough.

Tender beef dishes are not out of reach. Master the following cooking skills and you can easily make delicious dishes at home:

Choose the right cuts: As mentioned above, different Beef tenderness varies from part to part. For dishes that seek the ultimate in tenderness, it is recommended to choose tender cuts such as tenderloin, filet or brisket.

Marinate for flavor: Marinating is an effective way to tenderize beef. Marinating beef in a marinade that contains acids (such as lemon juice, vinegar, or yogurt) and proteases (such as papain or ginger) softens the muscle fibers and adds more flavor to the beef.

Just the right heat: When cooking beef, controlling the heat is key. Cooking at high temperatures can easily turn beef into wood, while slow cooking at low temperatures can preserve the meat's juices as much as possible. Generally speaking, for tender and tender parts of beef, it is recommended to use medium-low temperature grilling or slow cooking; for tougher parts, it is more suitable to stew or braise for a long time.

Slice against the grain: Slice against the direction of the beef muscle fibers, which can shorten the muscle fibers and make the meat more tender.

Post-seasoning: Adding salt after the beef is cooked can prevent premature protein shrinkage and keep the beef tender and juicy.

Master these tips and you'll be able to cook mouth-wateringly tender beef with ease. Whether it's the fragrant fillet steak or the tender braised beef brisket, the delicious moment on your tongue begins here.