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Found a trick for tenderizing cheaper cuts at a butcher shop in Nashville
I was down in Nashville last month visiting family and stopped into this little butcher shop off the main strip. The owner was breaking down a chuck roast and I noticed he was scoring the fat cap in a crosshatch pattern before he even trimmed it. He said it helps the fat render faster and keeps the meat from curling up when you cook it. I tried it on a tough bottom round I had at home and it came out way more tender than usual. Just running a sharp knife about a quarter inch deep in both directions made a big difference. Has anyone else tried this on cheaper cuts or is it just one of those old timer tricks?
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wadecooper27d ago
Did you try it both ways to compare? I tried scoring a sirloin like that a few weeks back and it definitely helped the fat break down better than just a plain sear. The texture difference was pretty clear side by side.
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