Here are some common everyday ingredients that can soften your tough meat
 

The hallmark of a good meat-eating experience is based on the cut of the meat, and of course, the ultimate meat-falling-off-the-bone coupled with a melt-in-your-mouth experience.

Besides bashing the meat, there are 5 surprising ways that you can incorporate using everyday kitchen ingredients to tenderise them (besides salt and curd).

Ginger: The enzyme present in ginger helps break down the proteins present in the meat naturally.
 

 Fruits: This is best used for meats that are not thick cuts. Specific fruits such as papaya and kiwi are best used as a marinade by massaging the pulpy remains onto the meat and leaving it to rest for a few hours.
 

Coffee: Planning to grill your meat? Use your best black coffee brew to let the meat marinate in before slapping it on to the grill.
 

Tea: Similarly, the tannins present in black tea also help break down the tough tissues in the meat.
 

 Baking soda: Sprinkle some baking soda onto the meat, and let it rest for 5-6 hours in a chilled place.