Tough cuts of meat can be intimidating, but traditional Eastern cooking has perfected simple, natural ways to transform even the most challenging pieces into tender, flavorful meals. From stir-fries to braises, this method ensures meat that melts in your mouth while retaining rich, juicy flavor.

Why Meat Becomes Tough

Meat can be tough for a few reasons:

Connective tissue: Collagen in muscles makes them firmer, especially in older or heavily worked cuts.

Low fat content: Lean meats can dry out quickly if cooked improperly.

Overcooking: High heat or prolonged cooking can squeeze out juices and make meat rubbery.

The Eastern tenderizing approach addresses all these factors naturally, without relying on chemical tenderizers.

The Secret: Natural Enzymes and Marinades

Many Eastern cuisines use naturally enzymatic ingredients to break down tough fibers in meat:

1. Pineapple or Papaya (Tropical Enzymes)

Why it works: Both contain proteolytic enzymes (bromelain in pineapple and papain in papaya) that gently break down proteins.

How to use: