Swiss steak

The meat mallet is a thing of the past, nowadays use one of the multi-bladed tenderisers below for far superior results.

ITenderizer 56. Professional grade 56 blade meat tenderiser Tool.jpg

Chef's notes

Technology has rendered the steak mallet redundant when it comes to tenderising meat. A tenderising knife tool with 50 + blades is far more efficient nowadays. See the ITenderizer 56. Professional grade 56 blade meat tenderiser Tool or the Jaccard meat tenderiser.

Swiss steak is a method of preparing meat, usually beef, by means of rolling or pounding, and then braising in a cooking pot, either on a stove (cooker) or in an oven.

The name does not refer to Switzerland, but instead to the process of "swissing", which refers to fabric or other materials being pounded or run through rollers in order to soften it. Swiss steak is typically made from relatively tough cuts of meat, such as the round, which have been pounded with a tenderizing hammer, or run through a set of bladed rollers to produce so called "cube steak". The meat is typically coated with flour and other seasonings and served with a thick gravy.

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  ITenderizer 56. Professional grade 56 blade meat tenderiser Tool

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  Jaccard meat tenderiser

The process of swissing meat is done to enable tougher and cheaper pieces of meat to be tenderized. Cube steak is the usual meat used in producing Swiss steak by most home cooks. Cube steak has had the connective fibres that make the meat tough physically broken by the butcher and the braising process further breaks down the connective tissue in the meat. Swiss steak should be tender enough to be eaten without a knife.

See also

• ITenderizer 56. Professional grade 56 blade meat tenderiser Tool
• Jaccard meat tenderiser
• How to butterfly a chicken breast - same theory for any meat

• Recipes or articles that also refer to Swiss steak.

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