What You Need to Know
Targeted incisions sever elastin and collagen bundles in epimysium/perimysium sheaths, reducing shear force during cooking. Commonly applied to shank, flank, or shoulder muscles.
Enables tough cuts to achieve fork-tenderness without prolonged cooking, preserving moisture.
Key Parameters
Temperature
°C - °C
Time
30s per cut -
Equipment
Honesuki knife (Japanese boning)Scimitar (Middle Eastern curved blade)
Steps
- 1.
Hong Shao Niu Jin (Chinese braised tendon) (Sichuan): Allows 2-hour tenderization vs. 6+ hours
The Science
Primary Reaction
Collagen denaturation (post-cut during cooking)