Jaccard 200348R, 48 Blade Durable Meat Tenderizer with Stainless Steel Razor Sharp Needle, Cooking Gadget for Tenderizing Chicken, Beef, Pork, Veal, BBQ, Red

Having used a meat mallet to pound various cuts into submission I read about this kitchen tool online and decided it was worth it to test it out on some beef, and then other cuts once it proves itself. Wish I had bought this years ago! The first cut of beef was a sirloin steak that had some tough spots. I gave that cut a few passes both sides and a few extra in a spot that seemed a bit too firm. No marinade, just salt and pepper and a 675 grill. Came out great. Very tender and juicy. Next cut was the real test, a hunk of London Broil. I made several passes on both sides and just kept going until the meat was tender. Brief marinade and the same cooking method as a I would a fancy ribeye. It came out fantastic, more like a ribeye! Thick slices on a roll for a super juicy, super tender steak sandwich. Then an awesome dinner of steak, potato, and rice burritos a few night later. I feel pretty good getting the round steak cuts and use this handy tool to easily make them delicious! Cleaning is a bit tricky if you don’t want to use a dishwasher. Careful use of a bottle brush works well. Buy it!!!!

Maybe you were like me in the past, pounding your meat (stop giggling) with one of those hammer-style meat tenderizers. Eventually you see the light, and realize that there are better ways to make food more tender. ESPECIALLY beef, when it comes to making tiny cuts to connective tissue. And man, is this thing terrific. I love skirt steak, it's the ideal meat for fajitas (basically how fajitas got their name, from the cut used). Though even after removing the membrane some butchers leave on, you can still have some overly-chewy beef when you're done cooking it. I use the right marinades, try to use some papaya when I can, but even the ingredient in papaya that softens meat can work TOO well and make it mushy. Well, no more headaches with this blade tenderizer. I give the meat a run on each side, so very tender when I give it a kosher salt rub first and then marinade later. Is there anything I would change about this tenderizer? Well, two things could be different, at least as far as the outcome. You do have to put a good bit of pressure on tougher cuts of meat, and in doing so, the plastic part can certainly press down on the meat. So if you want to thin your meat a bit (veal for Italian), perfect. But be careful, you could make an otherwise thick-cut steak a bit thinner than you wanted. Also, you can overdo it on some things, particularly poultry. Overtenderized some chicken breasts, after keeping them in a salt brine for maybe 30 minutes, they were a bit raggedy looking. So you don't want to turn your chicken breasts into sponge cake. Basically you'll learn just how much you can use it on beef or poultry to find the sweet spot for more tender vs overly tender (like a chicken fried steak you can cut with a spoon). Terrific investment. Really has changed the way I prep food I'm going to smoke and grill. Most recently used it on a gorgeous beef tenderloin I smoked and slow-cooked, turned out amazing. I'd recommend it, definitely.

It worked very good on flank steak on both sides and then marinated for like 34 hours. Cleaning was easy but not exactly perfect though I saw a guy on you tube easily take it apart for a more thorough job. Well made for the price too.

Understand that many chain restaurants use these very tools (industrial size) to tenderize their meat. One of the more famous is Texas Roadhouse and online forums will tell you high end steak houses will also use them. As far as its effectiveness I will have to say that it works on good cuts of meat. Any bad cut from a basic grocer, this will not do much for it. I have tried many different meats and it really matters on the type of meat. You need to get quality meat for this to have any major effect on it. It is not that comfortable, you will be pounding with it and the springs will be hard on your hands to push down into the meat. Many people are paranoid about the washing, but it is easy and sanitary, some water will get into the device though (well it did in mine at least). These are the basic reasons I am giving it 4 stars. I will not give it less than 4 because I love the usefulness of the item. I can't say if I would take one without heavy duty springs in it or not, because this is the only hand held one I have used. I highly recommend this over any meat tenderizing mallet. I use to poke tons of holes into the meat with a fork, I had friends do it with a knife, but this saves a ton of time and makes much smaller incisions that are not as noticeable. For 22 dollars, I feel it was worth it for how often I use it. Creates a new word for Atkin dieters out there too. I love to use it on meat for meat salads since it tenderizes it so well that when you slice the meat into slices it is so tender in the salad that it is actually softer than chicken breast and is not chewy at all (with petite sirloin: less fat)

I've been grilling a lot the past few years, though I always thought I should be able to make better steaks and chicken. I recently upgraded my grill to a Weber which made a huge difference in how meats would turn out. There was still the issue though of having meats come out too tough. I would usually look for sales on rib-eye or t-bone and grill those and they would come out great, but my wife would buy some sirloin every once and a while if the other meats weren't on sale. They just didn't come out anywhere near as tender as the more expensive cuts. I also have a foodsaver and would use their marinating container on all steaks, but it didn't help with the tenderness. I told my wife about possibly getting a tenderizer and while she was at a store one day she picked up an old-fashion pounder. Well this flattened the meat but it still didn't help much with tenderness. Thankfully when I searched for meat tenderizers on Amazon, I found this. After seeing all of the great reviews and considering how inexpensive this tool is, I decided I had nothing to lose. All I can say is yeah...it was DEFINITELY worth it! This thing works so well that I use it on every meat we cook. Finally we have a tenderizer that actually makes the meat tender. My wife and I ate some sirloins and noticed a big difference in how tender the meat came out. I had one problem though: I overcooked it. I had read that it cuts down on cooking times, but I got so used to how long to cook things without the Jaccard, that I had to learn my grill times again. Now that I cook them less, they come out even more tender. The chicken on the grill also had the same results with coming out better with less cook time. The one thing that really impressed me was when I put some meat in the foodsaver marinating container, almost all of the marinade was gone! Before, I would have a lot of the marinade on the outside but all of those little holes it makes definitely pull the marinade in the meat instead of leaving most on the outside. We always put it in the dishwasher after use and it always comes out clean, though after I take it out I usually shake it to get some remaining water in the top part to come out the slit where the blades are. Overall, I am so glad I purchased this. I finally feel confident that I can cook any meat I take home and have it come out nice and tender. The reduced cook times are a great bonus so I don't have to spend as much time outside watching the grill and can spend more time inside fixing side dishes. Do yourself a favor and get one of these. It can make a world of difference!

Great product. Perfect tenderizer and easy to use

Incredible results from such a small and convenient to use product. Well built and simple enough to clean. This product well exceeded my expectations. So much so I bought several for friends. Can’t give enough compliments to this product!

Meet my new best friend in the kitchen: the Jaccard 48 Blade Meat Tenderizer, a gadget so intimidating it makes even the toughest cuts of meat tremble in fear. I’ve used this bad boy on chicken, steak, and a London broil that looked like it could double as a doormat, and the results? Let’s just say, my teeth have never been happier. This thing is like the Edward Scissorhands of meat prep. It slices, it dices—okay, it mostly just stabs repeatedly—but the result is pure, tender goodness. Chicken? Juicy. Steak? Melt-in-your-mouth. London broil? So tender it probably started questioning its life choices. Honestly, I might start using this thing on other tough stuff around the house. Got a stubborn piece of leather? Jaccard it. Need to get through that thick stack of paperwork? Jaccard it. Just kidding—mostly. But seriously, if you want your meat to go from “meh” to “oh yeah,” this is the gadget for you. Highly recommend!

Excellent quality and very solid kit.

i had replaced my old unit which lasted about 6 years, its awesome, i would still be using it but the screws got loose over time, you can really tenderize steak with it, its easy to use, not much effort involved even if the meat is really tough. a must have for every kitchen.

Esta tal cual lo espereba espero y por se hecho en china no de la duración que espero los materiales son de gran calidad muy recomendable.

Works super good for tenderizing.

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