Went to Beefeaters Restaurant last night, tasty Australian steaks (the flavour reminded me of some great steak houses in Australia) accompanied by tequila shots; all good. However the meat texture was unusually "soft" and raised a question mark in my mind. Anyone know what method they use to tenderise their steaks. I was going to ask, but got diverted by the conversation and of course the tequila!

Have eaten there many times and always enjoyed.

Not knowing how Beefeater prepare their meat. The most poplar method these days is to 1) buy well 2) Age the meat by hanging it. 3) Buy pre aged meats

It's not too difficult to buy aged meat these days, especially wholesale.

When you hear of chemical or other forms of tenderizer (papaya being one). They have no or little effect on steaks. Meat cut for stirfries, curries etc, definitely.

Hopefully there's a butcher amongst the members.

A lot of high-end Australian steaks are wet aged, at least the ones in Pattaya's Villa and Central Festival Tops markets. In my experience, that results in mushy meat.

I've heard that using vinegar as a marinade softens and tenderises the steak overnight in the fridge.

Maybe worth a try.