That time I used pineapple juice to tenderize a tough old steer...
I got a whole hindquarter from a local farmer last month, and man, that steer was older than I thought. The meat was tough as leather, even after aging it for two weeks in my cooler. I remembered some old forum post about using pineapple juice as a marinade for game meat, so I figured why not try it on a few test steaks. I soaked some round cuts in plain pineapple juice for about 4 hours, and when I grilled them, they came out fork-tender. The trick is not to go too long or the meat gets mushy, 4 hours was the sweet spot for me. Has anyone else used fruit enzymes on beef like this, or is it just a weird experiment I stumbled into?