Why does one piece of meat come out juicy and tender… while another is tough and dry? In this episode of Chemists in the Kitchen, we break down the science of meat tenderization — and test what actually works.

From acidic marinades to salt, heat, aging, and mechanical tenderizing, we explore the chemistry and biology behind how meat softens, why muscle fibers break down, and how different methods change both texture and flavor. Using real kitchen experiments (and a few surprises along the way), we show how small changes at the molecular level can make a huge difference on your plate.