Old family secret - beat it with a hammer, just call it a meat tenderizer. This is better than the chemical meat tenderizer because it doesn't rely on pre-digestion which continues after the meat is cooked and consumed. Once you pound the meat, it stays pounded.

G'day Toymaker, Thank you for your question. Marinades are the best way of making sure that your meat comes out tender and juicy. I have attached sources of recipes for marinades for your reference. Regards References All Recipe Marinades http://www.nancyskitchen.com/marinades.htm BBQ About http://bbq.about.com/od/marinaderecipes/Marinade_Recipes_Marinades_make_meat_better.htm CD Kitchen http://www.cdkitchen.com/recipes/cat/103/0.shtml Southern Barbecue Sauces and Marinades http://southernfood.about.com/od/bbqsaucemarinade/Barbecue_Sauces_and_Marinades.htm

Let it marinate in some sort of a sauce that you enjoy the flavor of. I often us a mix of Soy, Worcestershire, brown sugar, cooking wine and herbs. No less that 2 hours, but up to 12 hours approximately. Then if you like onion at all cook it in the marinade with some sliced onion.

Fresh meat (not frozen or near frozen) is always more tender and juicy. Once it is frozen and thawed you have changed the molecules and they won't be as nice. And choose a cut that is more tender and retains moisture. Don't overcook or go for maximum internal temperature. Some meats like chicken or turkey, even pork, can be brined over night to make them tender and moist. You've never really had fabulous turkey until you've tried one that has been brined. I thought white meat was usually on the dry side, but the white meat on a brined turkey is sweet and juicy, just like the thigh meat. And you can even add flavors to your brine. All-Purpose Brine 1 quart cool water 1/2 cup Diamond Crystal Kosher Salt 1/2 cup sugar (Use only 2 TB if you will be doing High Temp. roasting so it won't burn) Mix in a non-reactive container until dissolved. Substitute 1/4 cup + 2 TBSP Morton Kosher Salt or 1/4 cup table salt for Diamond Crystal. Make 1 quart of brine for each pound of meat, not to exceed 8 quarts (2 gallons). Soak meat for 1 hour per pound, but not less than 30 minutes or longer than 8 hours. If brining multiple pieces, base the brining time on the weight of an individual piece. And a tasty turkey brine: 1 gallon vegetable broth 1 gallon heavily iced water 1 cup Diamond Crystal Kosher Salt 1/2 cup brown sugar, packed 1 tablespoon peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon candied ginger Use regular vegetable broth, not low- or no-sodium varieties. Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal. Combine all ingredients except ice water in a large pot. Bring to a boil over high heat, stirring to dissolve. Remove from heat, let mixture come to room temperature, then refrigerate to 40°F. In a large non-reactive container, combine the mixture with 1 gallon heavily iced water and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. Refrigerate for 6-8 hours. Turn the bird over once during brining. Rinse turkey and pat dry with paper towels. Apply a thin coat of canola oil before cooking.

Marinate it overnight .