While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

Whether you have 15 minutes or 3+ hours, we have a technique that will help you score succulent, ultra-tender steak, pork, ...

"Venison, like most wild game, is very lean and without fat to baste it, it tends to dry out and become less tender with overcooking." Moreover, overcooking can intensify the deer meat's gamey flavor ...