Am Samstag, 23. Juni 2018 07:50:20 UTC+2 schrieb Wayne Boatwright:
> When I buy a bone-in ribeye steak I usually buy prime grade unless
> they only have choice on hand. Not that it matters, but this is from
> a butcher shop.
>
> I have Adolph's tenderizer on a choice grade steak per the directions
> on the bottle but it never seems to do much.
>
> I don't recall who posted it, but someone mentioned using tenderizer
> for a much longer period of time, and I think including a marinade.
>
> I have one last choice grade ribeye in the freezer and would like to
> try whatever method the poster used compared to Adolph's directions
> to see if it makes more of a difference.
>
> Help anyone?

https://www.maangchi.com/recipe/bulgogi - you may use that marinade on an
uncut steak, too.
I have a wonderful marinade that even tenderizes skirt steak so you may eat
it just having seen the grill (literally - the gas-grill of our host
went out just when the steak we brought was lukewarm, still, everyone
enjoyed it; it was fork-tender) - but it involves kimchi.
It's from "The Kimchi Cookbook"; unfortunately, that specific recipe isn't on
https://milkimchi.com/blogs/recipes - but I may spend the time typing if
you're interested.

Bye, Sanne.

On Saturday, June 23, 2018 at 8:18:43 AM UTC-10, sanne wrote:
>
> https://www.maangchi.com/recipe/bulgogi - you may use that marinade on an
> uncut steak, too.
> I have a wonderful marinade that even tenderizes skirt steak so you may eat
> it just having seen the grill (literally - the gas-grill of our host
> went out just when the steak we brought was lukewarm, still, everyone
> enjoyed it; it was fork-tender) - but it involves kimchi.
> It's from "The Kimchi Cookbook"; unfortunately, that specific recipe isn't on
> https://milkimchi.com/blogs/recipes - but I may spend the time typing if
> you're interested.
>
> Bye, Sanne.

Koreans will sometimes add Korean pears or kiwi fruit to their marinades. My understanding is that these fruits have enzymes that break down meat. My guess is that the meat available in the past wasn't very good so they did this to improve it. It's probably the reason that in the past the meat was cut very thinly, to the point of shredding. These days, they don't really need to do either and mostly these things are done because of tradition.

In other countries, pineapple and green papaya have been used as meat tenderizers.

https://www.youtube.com/watch?v=7BK9bTtV568

Am Samstag, 23. Juni 2018 21:02:12 UTC+2 schrieb dsi1:
> On Saturday, June 23, 2018 at 8:18:43 AM UTC-10, sanne wrote:
> >
> > https://www.maangchi.com/recipe/bulgogi - you may use that marinade on an
> > uncut steak, too.
> > I have a wonderful marinade that even tenderizes skirt steak so you may
> > eat it just having seen the grill (literally - the gas-grill of our host
> > went out just when the steak we brought was lukewarm, still, everyone
> > enjoyed it; it was fork-tender) - but it involves kimchi.
> > It's from "The Kimchi Cookbook"; unfortunately, that specific recipe
> > isn't on https://milkimchi.com/blogs/recipes - but I may spend the
> > time typing if you're interested.

> Koreans will sometimes add Korean pears

Most times.

> or kiwi fruit to their marinades.

That's new to me - Korean-wise.

> My understanding is that these fruits have enzymes that break down meat.

Yes.

> My guess is that the meat available in the past wasn't very good

Tough, yes. Not good? No.

> so they did this to improve it. It's probably the reason that in the
> past the meat was cut very thinly, to the point of shredding.

And still do.

> These days, they don't really need to do either and mostly these things
> are done because of tradition.

Agreed. Korean beef is excellent. And worth the price.

> In other countries, pineapple and green papaya have been used as meat
> tenderizers.

I've tried fresh pineapple on tough meet once decades ago - not worth it.
Tastes iffy.

Bye, Sanne.

On Saturday, June 23, 2018 at 9:44:09 AM UTC-10, sanne wrote:
> Am Samstag, 23. Juni 2018 21:02:12 UTC+2 schrieb dsi1:
> > On Saturday, June 23, 2018 at 8:18:43 AM UTC-10, sanne wrote:
> > >
> > > https://www.maangchi.com/recipe/bulgogi - you may use that marinade on an
> > > uncut steak, too.
> > > I have a wonderful marinade that even tenderizes skirt steak so you may
> > > eat it just having seen the grill (literally - the gas-grill of our host
> > > went out just when the steak we brought was lukewarm, still, everyone
> > > enjoyed it; it was fork-tender) - but it involves kimchi.
> > > It's from "The Kimchi Cookbook"; unfortunately, that specific recipe
> > > isn't on https://milkimchi.com/blogs/recipes - but I may spend the
> > > time typing if you're interested.
>
> > Koreans will sometimes add Korean pears
>
> Most times.
>
> > or kiwi fruit to their marinades.
>
> That's new to me - Korean-wise.
>
> > My understanding is that these fruits have enzymes that break down meat..
>
> Yes.
>
> > My guess is that the meat available in the past wasn't very good
>
> Tough, yes. Not good? No.
>
> > so they did this to improve it. It's probably the reason that in the
> > past the meat was cut very thinly, to the point of shredding.
>
> And still do.
>
> > These days, they don't really need to do either and mostly these things
> > are done because of tradition.
>
> Agreed. Korean beef is excellent. And worth the price.
>
> > In other countries, pineapple and green papaya have been used as meat
> > tenderizers.
>
> I've tried fresh pineapple on tough meet once decades ago - not worth it.
> Tastes iffy.
>
> Bye, Sanne.

I have tried pineapple on meat. It's not something that I would do but I had to find out how that stuff worked. The meat in Korean markets look pretty good to me but my wife doesn't trust Korean meat. Beats me why she feels that way - must have had a bad experience in the past.