Preparation / Reconstitution of Dried Foods
How to Make Incisions on Meat Sinew
When preparing a thick cut of beef or tonkatsu (deep-fried pork), make a few incisions in the sinew so the meat does not shrink while cooking. To remove the tough connective membrane between the fat and red meat, make a few incisions in it, flip the meat over and repeat the process. Pounding the surface with a meat mallet will break up the fibers and tenderize the meat.