Do they have any noticeable effect on your final product? I know butchers run tougher cuts through them. But as I’m chewing this sorry steak they passed off as a NY strip, I’m beginning to wonder if they actually do anything?
I’ve had decent results using mallets to break down tough cuts for certain other dishes, including poultry. But it can be messy and a little more work.
I personally believe the age class of the animal has one of the greatest effects of meat quality. Rutted up “trophy” aged buck isn’t comparable to a younger doe. For the record, I have only gone full veal once or twice when I misjudged the doe at a distance in gun season. Definitely was tender table fare, and the pack out was embarrassingly easy. I try to target second year does when I’m out meat hunting.
I’ve had decent results using mallets to break down tough cuts for certain other dishes, including poultry. But it can be messy and a little more work.
I personally believe the age class of the animal has one of the greatest effects of meat quality. Rutted up “trophy” aged buck isn’t comparable to a younger doe. For the record, I have only gone full veal once or twice when I misjudged the doe at a distance in gun season. Definitely was tender table fare, and the pack out was embarrassingly easy. I try to target second year does when I’m out meat hunting.