Add Yahoo as a preferred source to see more of our stories on Google. While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a ...

Baking soda tenderizes meat by raising its surface pH, making protein fibers less tightly bonded. Velveting with baking soda is best for meats with high surface area, such as sliced chicken or ground ...