What do you use to tenderize a tougher cut of meat?

Don't worry, that is very easy. You can use some sour curd, or some vinegar for it. To tender the meat, marinate the meat in curd, and some salt as required, for 2-3 hours. the more you marinate the more tender and juicy will be the meat. It will be even better if you can keep that overnight in a freezer. If you cannot get curd, use white vinegar. But just be alert that you do not marinate it for more than 12 hours in any way. That will then denature the protein in the meat.

The only way I know of how to tenderise a cut of meat is to bash it with one of those wooden mallet things that have all the sharp bits. I used to love using one of them, I would always imagine it being someone I was not particularly happy with at the time and the meat would always be lovely and tender when I was done lol lol lol!!!!

Use a marinade and a tenderizer. A tenderizer is a spiky looking small hammer.

My dad always used to "fork" tougher cuts of meat. This basically consists of sprinkling your prefereed seasoning on the meat and then jabbing it repeatedly with two forks. You can also use the sharp edge of a knife. Just make sure you tenderize both sides.

Marinade your steak with some vinegar and other seasonings. If you let it sit for several hours in the marinade before you cook it, this will help. We have gone to the more economical cuts of meat as well. Let me tell you, I have found some interesting ways of doing things.

Another method, if you have the time, is to cook your meat for longer at a lower temperature. Roasting, crockpoting. Grilling and smoking at low low heats. If I'm doing something like beef ribs, i'll let them go at 200degrees for six hours.