"If it's good quality meet and is well hung then no bashing required.  "
Indeed.
But for cheaper cuts wrap in a couple of layers of cling film, to prevent meat fragments flying everywhere, and use a tenderiser hammer across the entire surface with greater force on the thicker parts, turn-over and repeat.
Tenderised meat will cook more quickly.
Other methods such as using an overnight marinade will have a same effect but my favourite would be to use a low temperature long cooking time for cuts other than steaks e.g 6 hours at 150C. |
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