How to Tenderise Meat Using Meat Massage - Bull's-Eye

Everything you need to know about meat massage
Ditch the fancy wagyu beef massages. The Bull's-Eye technique for meat tenderising is no-nonsense: hands, meat and mouth-watering results.
 Everything you need to know about meat massage

    Tender meat is the name of the BBQ game, and like most things in life, you get out what you put in. That's why meat massage is on every pitmaster's list of techniques for meat tenderising.

    This is the lowdown on how to tenderise meat through massage, and why it'll transform your next BBQ. Grab yourself a healthy slab of the stuff and get kneading.


    Kneading meat is as fundamental as it gets: hands, meat and a bit of elbow grease. Here's what you need to know.

    Massaging meat helps soften it up and make it more tender. No hammer needed. Just make sure to have clean hands and work the meat through, sports massage style.

    Take your meat massaging to the next level by adding it to your marinating routine. You'll notice the difference when you sink your teeth into it. The sugars, acids, and juices in your marinade will make your meat more mouth-watering and tender. Make sure your marinade is everywhere it needs to be. Get stuck in. Use your hands. Make every inch juicy and tender.


    Let's get the juices flowing. Here's how to tenderise meat.

    • Cutting against the grain. Take the hard work out of kneading meat. Cut against the grain and break up the muscle fibres for tender, juicier meat.
    • Salt it. Season the meat with coarse salt an hour before you start massaging. The salt will start breaking down the proteins and muscle fibres, making your job easier.
    • Let your meat relax. You'd be tense too if you'd been sitting in the fridge. Let your meat relax at room temperature for 20-30 minutes before you start massaging. You'll taste the difference.
    • Massaging beef with marinade. If you're using a dry rub, massage your meat on a chopping board. Wet rub? Now we're talking. Massage your meat in a tub of your Bull's-Eye BBQ Sauce marinade. More sauce=more flavour, so go big.
    • Bring out the big guns. Go hard. Start from the thick, middle of the meat and work your way out using your thumbs. Use the spiky side of your meat tenderising hammer to massage your beef, pork, lamb or chicken and break apart the meat's muscle fibres. Extra tender.
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