You don't have to rinse baking soda off of meat but you should always rinse your meat to get rid of the baking soda as it will taste better.
When you put baking soda on meat the baking soda and water raises the meats pH level on the surface of the meat.
This makes it more difficult for the meat proteins to bond excessively which keeps the meat tender and moist when it is cooked.
The most tender meat in the world is tenderloin which is most often very low in fat and also remains velvety and soft.
Tenderloin is also dark red in color and the best cuts are the marbled cuts with thin stripes of fat.
Velveting meat means to marinate strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth.
Preparing velvet meat is a staple technique in Chinese cuisine that allows home cooks to tenderize tough, chewy cuts before stir-frying them over high heat in a wok.
It is worth the effort and work and time to Tenderize meat that is very tough as it makes the meat easier to chew and digest.
But if the meats are soft enough already then it may not be worth the effort of Tenderizing the meat.
Any meat that is tough I always take the time and Tenderize it but if the meat is a softer meat already then I do not take the time to Tenderize it.
When you Tenderize meat with a meat tenderizing mallet it softens the meats fibers.
When the meats fibers are softened it makes the meat easier to chew and to digest.
Tenderizing meat is done by using a meat tenderizing mallet and it's like a hammer but for meat and you pound the meat by working back and forth around the meat and flipping the meat over and making sure to pound the meat on both sides for a few minutes.
Then when done you cook it like normal and it will be much more tender and easier to chew the meat.
If you have tough meat that is hard to chew and digest then it can be worth the effort to tenderize the meat to make it easier to chew and digest.
I always tenderize any tough meat so that it's easier to chew and digest otherwise I have a hard time chewing the tough meat if it's not tenderized first.
For meats that are very tough it is worth the effort to Tenderize the tough meat.
Softer meats it may not be worth the effort but sometimes it can still be worth it to Tenderize meat.
Also cooking meat in a slow cooker will also make the meat softer as well and easier to chew.