Tough or dry meat?

See what might have gone wrong and how to fix it.

You've set the table, you've chosen the best cut from the butcher, you've poured your love into cooking — but as soon as you cut into it... disappointment: dry, tough, or tasteless.

Don't worry! You're not alone. Even the most experienced have been in your shoes. The truth is that meat has its own secrets.

What could have gone wrong?

1. You overcooked it.

The most common mistake beginners make. When meat is left on the heat too long, its natural juices evaporate and all tenderness is lost.

What to do: Don't be afraid to take it out a little earlier – the meat continues to "cook" even off the heat.

2. You didn't let it rest

If you cut the meat straight after removing it from the heat, the juices "run" into the plate and not into your mouth.

What to do: Cover it lightly with aluminum foil and let it rest for 5-10 minutes. You'll see a difference!

3. You chose the wrong cut for cooking

No, not all cuts are cooked the same. Each cut has its own character and peculiarities.

What to do: For grilling or frying, choose cuts such as steak, fillet, or ribeye. For oven or casserole, choose shoulder, shank, or scallop.

📦 At siakos.gr you will find detailed information on which cut suits each cooking method.

4. You didn't marinate it

Meat needs "care" before cooking. A simple marinade can make all the difference.

What to do: Even 30 minutes in olive oil, lemon, and herbs is enough to soften the fibers and absorb flavor.

5. The fire temperature was not right

Too high a heat burns the outside and leaves the inside uncooked. Too low a heat does not give any flavor.

What to do: For frying and grilling, start high and then lower. For the oven, prefer a medium and steady temperature.

With small changes and a little attention, your meat will be just what it should be: tender, juicy, and delicious. And your family will be telling you to "make it again like last time"!