Tenderizing and cooking meat

       There are four different methods one can use.

                        1) The chemical method, usually using a marinade.

                        2)  The pounding method with a hammer type tool.

                        3)  The punch method with a bunch of needles going through the meat, often to allow other flavors and things to enter the meat.

                        4) Some combination of all of the above.

            Here's one link on tenderizing beef:  http://www.wikihow.com/Tenderize-Beef

            This link includes a picture of the hammer type tool. In fact, if times get hard, a  regular hammer or something like it should do OK, too.

            Of course, one can just do nothing to the meat.

            And last, some kind of fat flavor seems to help cooked most meats, whether they are tenderized, or not.