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Thanks, I am glad i asked. I was going to do 24 hours. I am going to use it on sirloin cap steaks about 2.5" thick. Leaner cut but was a little tough off a hot and fast grill.
The meat began to break down and had a slightlymealy consistency. If you prefer the sweetness of thepineapple, tenderize for up to 24 hours. Ifyou just want to greatly improve the texture of the topround, then stop at 14 hours.