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For ultra-thin cutlets, meat tenderizers actually work. In this case, does brand matter?

Published May 1, 2006

What You Need To Know

The use of plants to tenderize meat dates back hundreds of years to the native peoples of what is now Mexico, who wrapped meat in papaya leaves. Both papaya and pineapple contain enzymes that break down collagen—the connective tissue that makes meat tough. These enzymes, papain (from papaya) and bromelain (from pineapple), are the active ingredients in bottles of meat tenderizer. We...