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4. Consider the kiwi.

This just might sound a little out there, but it works. Kiwi (along with papaya, pineapple, and Asian pears) contain enzymes that have a tenderizing effect on tough meat. Kiwi, in particular, is a good choice since it has the most neutral taste. A little goes a long way, so plan on up to two tablespoons per cup of marinade, and don't marinate for too long or you'll end up with mushy meat. Just like any other marinade, this works best with thinner cuts like hanger steaks or thinly sliced chicken thighs.

5. Give it some knife work.

Just as you'd score a duck breast or your holiday ham, do the same with tough flank and hanger steak. By making shallow cuts against the grain in one direction, then another set of cuts the other way, some of the long muscle fibers are severed, leaving the meat with a more tender bite. But keep your expectations in check, because scoring a tough cut of steak certainly isn't going to turn it into filet mignon.

6. Slow cook it.

Tough cuts of meat with lots of connective tissue, like brisket, chuck roast, and bottom round, are some of the best choices for the slow cooker. Cooked low and slow for many hours, the collagen in these tough cuts eventually breaks, leaving you with shreds of tender, juicy meat.

There are so many options and while some depend on the meal you are trying to create it is all pretty useful and can work on a variety of meats.