Tenderised Steak Patent

Aging tenderizes aĀ steak, but takes time. Pounding is quick and effective, but you risk theĀ steakĀ being mistaken for a schnitzel. What if youā€™re handicapped by a brisket and need to deliver a thick, tenderĀ steakĀ on short notice?
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For reasons I canā€™t explain, it fell to American Mine Door Company ā€“ a supplier of mine doors to the mining industry since 1906 ā€“ to solve this culinary challenge:
Ā 
– score one side of theĀ steakĀ with parallel cuts extending more than half-way through theĀ steak; and
– score the other side of theĀ steakĀ with parallel cuts extending more than half-way through theĀ steakĀ and that are angled (preferably, orthogonal) relative to the first series of score cuts.
Ā 
Apparently simple, but with surprising benefits:
– the steam and cooking fats circulate right through theĀ steakĀ at points where the cuts cross, searing theĀ steakĀ and speeding up the cooking process; while
– only the interior portion of theĀ steakĀ is entirely separated into cubes, retaining more juices than when all the cutting is done on one side of theĀ steak.
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(Patent: US2046118)
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