[SAJ]

All citrus has a high component of acid, and thus is very useful for tenderising meats. I don't believe (but could be wrong) that kiwi is a citrus fruit, but it has it's fair share of acidity.

You could, in theory, make a very fine marinade out of (guessing) the juice of 4 kiwis and 4 llmes, with a little salt, and pepper to taste. Might want to add a bit of sugar or honey (honey is fantastic in a marinade, btw).

[txhurl]

Kiwi marinade... can’t wait to try it.

Someone mentioned upthread Chuck steaks, which IMO, have a very distinct, satisfying flavor compared to the ribeyes, T-bones and Strips.

I’ve found a well-marinated chuck roast is better than 3X more expensive cuts. Twenty years ago as a teen I made this roast with a covered pyrex set using the oven as a slow-cooker and have neve been able to recreate whatever I did that day.