Which method can be used for tenderizing meat?

The method of marinating meat with acidic ingredients like vinegar or citrus is effective for tenderizing because the acids help break down the tough muscle fibers and connective tissues in the meat. This chemical reaction occurs as the meat sits in the marinade, which can lead to a more tender texture once it is cooked. The added flavor from these acidic ingredients also enhances the overall taste of the meat.

While freezing meat can help with some preservation aspects, it does not actively tenderize the meat; it may even make it tougher if not done correctly. Coating meat in flour primarily serves as a method for creating a crust during cooking rather than affecting the tenderness of the meat itself. Cooking at high temperatures, on the other hand, can actually lead to tougher meat if it is not done properly, as it can cause moisture loss and tighten the proteins, making the meat less tender.

Thus, marinating with acidic ingredients is the best approach for achieving tenderness in meat, making it the correct choice in this context.