What type of meat is most likely to require tenderizing before cooking?

Beef is the type of meat most likely to require tenderizing before cooking due to its structure and the types of cuts available. Different cuts of beef have varying levels of tenderness, with tougher cuts like flank steak, chuck, and round often benefiting significantly from tenderization methods. This can include mechanical tenderization, such as pounding or scoring, or marinades containing enzymes that break down muscle fibers. Proper tenderization not only improves the texture but also enhances the flavor and overall cooking experience.

On the other hand, fish, pork, and chicken generally do not require as much tenderizing because they tend to have a more delicate texture or are naturally more tender. Fish, for instance, cooks quickly and generally has a flaky texture that doesn’t need additional tenderizing. Various cuts of pork are often sufficiently tender with proper cooking methods, and chicken, particularly breasts, can be juicy and tender when cooked appropriately without the need for prior tenderization.