The Science Behind How Tenderizer Powder Works On Steak

To understand how meat tenderizer powder works, we’ll have to familiarize ourselves with the concept of “shear force.” It refers to the pressure that you need to apply to tear up the muscle strands that compose the meat. Super tender cuts demand very little shear force to rip, which is why they’re so tender they basically melt in the mouth. Vice versa, tougher cuts require more force to be applied before the muscles separate.

Meat tenderizing powder contains an enzyme that, when coming into contact with meat, weakens the bonds between muscle fibers. This process, called protein denaturation, effectively decreases the shear force required to tear up the meat. That’s how the powder can get tough meat cuts to “mellow out.”

But there are certain caveats. The tenderizing effect of this powder is only noticeable within the outer ¼ inch of the meat (even if you punch holes into the meat to get the powder to penetrate deeper). As a result, if you’re whipping up steaks or chops, meat tenderizing powder can absolutely be a game-changer. But for recipes that require thicker cuts, like a whole pork roast, don’t count on the tenderizing powder to counter the toughness of the cut. You’ll be much better off investing in a quality cut upfront.