^ Sumo, have you ever used "meat tenderiser" from a packet? It's extracted from papaya I think, it's very strong and tenderises within 2 hours sometimes. We use it on mutton chops (but not lamb bcos then it will b too soft).
Thanks for mentioning, tenderising certainly makes a difference.
i was once told by a chef that meat tenderisers and achino moto are the 2 ingredients that you will never find in a professional chefs kitchen.
cant remember the actual facts as to why, but do remember him saying that "if those chemicals can make meat soft in few hours, imagine what they can do to your insides"
sorry i cant remember, but he did mention some natural foods that can assit in meat tenderising