In fact, 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).
 

 

1. Ginger:     
 

ginger


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

 

2. Fruits:    

kiwi

 

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.



3. Coffee:    
 

coffee


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


 


4. Tea:
 


Similarly,  the tannins present in black tea also help breakdown the tough tissues in the meat.


5. Baking soda:    
 


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