Price: $17.60 - $16.72
(as of Nov 22, 2024 06:44:08 UTC - Details)

The original hand held super meat tenderizer, the #1 choice of professional chefs and home cooking enthusiasts does more than just tenderize is ideal for enhancing any meat including but not limited to beef, pork, veal, chicken, venison and fowl
Original Hand Held Meat Tenderizer: Reduces cooking time by up to 40% and provides pathway for marinades to be absorbed deeper into the meat and increasing absorption by up to 600%. It is ideal for both professional chefs and home cooking enthusiasts.
Commercial Meat Tenderizer: The meat tenderizer has double sided razor-sharp stainless-steel knives that effortlessly cut through the connective tissue in meat that can cause it to be tough.
Steak Tenderizer, Meat Tenderizer: Achieve better cooking results from less expensive cuts of meat with the original multi-blade hand-held meat tenderizer.
16 Blade Meat Tenderizer: Enhances any type of meat, including but not limited to beef, pork, veal, chicken, venison and fowl; Incredible results on boneless chicken breasts including even cooking, and retention of natural juices and flavors.
Reviewer: stanley gelfman
Rating: 5.0 out of 5 stars
Title: it works great
Review: Perfect for taking a choice piece of meat and truly tenderizing it

Reviewer: Angel
Rating: 5.0 out of 5 stars
Title: Better than advertised!!
Review: I haven't used it yet!! however it's a nice size, not cheaply made and has a nice weight to it!!! Blades look super sharp

Reviewer: Dane Mom
Rating: 5.0 out of 5 stars
Title: Works Great - Just Rinse It Right Away For Easier Clean Up
Review: Love this! works so great. Easy to use and makes tenderizing so quick. It is dishwasher safe but choose to handwash it right away. I just spray it really good with some Dawn Powerwash, let it sit for a bit wipe it down, rise it thoroughly and let it dry standing up (to avoid any water collection anywhere).

Reviewer: David Stephenson
Rating: 5.0 out of 5 stars
Title: Still experimenting
Review: I got this tenderizer mainly with eye of round in mind. Eye of round is economical, lean, the right size and shape to make good sandwich meat. It's tough, though. A way to really tenderize eye of round would be a wonderful thing, like turning a sow's ear into a silk purse. I have used this on boneless, skinless chicken breasts and it seems to work. On the breast and a couple cuts of beef, it seems to reduce the shrinking and warping that I normally see in the frying pan.-- the meat lies flatter on the pan. To me, it seems to matter very much to "Jacardize" the meat several times over. When I tried it on the one eye of round I have roasted so far, I Jacardized the roast from end to end about four or five times over. For those not familiar, this roast has the grain running from end to end so I was stabbing the tenderizer into the meat across the grain. The first pass over the roast, the Jaccard stuck in the meat despite the spring loaded dohickey. I had to pull the Jaccard back out. (Only for the eye of round, not for other meats.) The second pass, the Jaccard released from the meat much more easily. I assumed it was already tenderizing the flesh. I didn't have to pull the Jaccard out after the first or second pass. Was the meat tender after roasting? Yes and no. I fell asleep and overcooked it severely. It was much more tender than an overcooked eye of round ought to be. I think the tenderizer did it's work. I'm pretty sure it did. I cooked the roast dry, though. It was only salvageable by using it in soup. Bottom line is I'm pretty certain this thing works but I need to experiment more. Oh, and the comments others have made that it reduces cooking time; I concur. I concur that it keeps meats juicy, too. I Jaccarded a chicken breast, butterflied it, grilled it in a skillet in a flash and had a very juicy, tender sandwich of it. I don't understand using this on steaks or any cut where the knives of the tenderizer enter the meat WITH the grain. Only cutting across the grain makes sense to me and experiments so far have borne this out. I don't need this appliance for a chuck roast or a steak or pork chop.1 Sept 2013. I've used the Jaccard several times now, in different ways, mostly for eye or round roasts. I've come to believe that Jaccarding several times over is more than necessary. One time, maybe two, from end to end, per side, does it. How many sides on an eye or round roast? It looks like three to me but when actually working with the meat, it's very difficult to use the Jaccard on three sides -- the meat is slightly wedge shaped and putting the pointy side down makes it too unstable to be jabbing it with the Jaccard. Therefore, an eye of round has two sides. Jaccard from end to end, turn it over and Jaccard the other side from end to end. That should be sufficient to make it cook faster, stay juicier, shrink less.The rule for eye of round is the closer to rare, the more tender. More cooking, more doneness means tougher, drier meat. They say don't go past medium rare. Medium rare, it would have an internal temperature of about 150 degrees. I screwed up again and somehow did not hear the alarm on my nifty digital in-oven thermometer. When I came to check the meat, the internal temp was 185. It had to be ruined, I was sure. It was not. After chilling it, Although it was not remotely rare or medium rare, it was still tender enough and just moist enough that I happily ate the entire roast as sandwich meat. I am certain the Jaccard treatment is the only reason that roast was not ruined by overcooking. Also, the meat was much firmer and easier to slice than the rare/medium rare I generally prefer.

Reviewer: Ron
Rating: 4.0 out of 5 stars
Title: good product
Review: works really well on all types of meat, a little hard to clean.

Reviewer: joekn34
Rating: 5.0 out of 5 stars
Title: Very high quality
Review: This meat tenderizer works excellent and the quality is excellent. The blades are very sharp and so far have remained sharp. I will be getting other sizes

Reviewer: Signalshifter
Rating: 5.0 out of 5 stars
Title: Fantastic device; Where have you been all of my life.
Review: I first saw this Jaccard tenderizer used in Alton Brown's TV show Good Eats, Episode: "Cubing Around" You can view it at the FoodTV website. He made Chicken Fried Steak I recently watched a rerun of this show and decided I had to have one of these tenderizers naturally Amazon had it. Amazon did their usual fantastic job of getting it to me.I have a thing about bottom round steaks, they taste good, never mind the fact they can be used for shoe soles. They also happen to be the steak of choice for chicken fried steak. For some reason the best tasting bottom round steaks are to be found in a rump roast, these can often be used as roofing shingles. I have long developed methods to deal with this, use unsalted meat tenderizer, or marinate in an English Chutney which has Papayas as an ingredient. I then used a fork in both cases to get the magical Papaya juice into the innards of the steak. The active ingredient in meat tenderizers comes from the Papaya. I purchased my usual bottom rounds with that scrumptious triangle of fat on the edge. I first anointed this potential piece of shoe leather with the unsalted meat tenderizer and then went to work with the Jaccard just as in the above TV show I made several passes across the steak. At first the steak fought back it was "tough" (sorry) to push in the blades, but on the second pass the steak capitulated. When I was done I still had an intact steak you could see the little holes cut in by the blades but it was not even close to the macerated cub/minute steaks you see at the supermarket. I prepared the Chicken fried steaks as I usually do, again see the above Good Eats episode, as an example. I used a white country gravy in which floated course cracked Madagascar Black Pepper this was poured over the Yukon Gold potatoes and steak. Oh My!!!! the Chicken Fried steak was fantastic. I not going to tell you I could cut it with a fork, a few more passes with the Jaccard would have seen to that. But it was just about the best preparation of a bottom round steak I have ever accomplished, and I have actually used small sledge hammers to beat these bottom rounds into submission. Thanks to the Jaccard's 48 blades the meat tenderizer penetrated well, much better than the forks I have used in the past. It cut easily, the chewing experience was marvelous, and the taste fantastic.There has been some observations about cleaning the Jaccard, and I can see what they mean, but it is designed to easily come apart for cleaning. In fact I just took mine apart and as with any professional grade kitchen tool it breaks down into individual parts that are easy to clean, three blade sets, the blades are replaceable, and according to the Jaccard website have a life time replacement warranty. with it apart the 3 16 blade cutters and the cutting guide are easy to clean with hot soapy water and a brush, or plunked in a dishwasher. The reassembly was not too bad considering here are no instructions as you might expect the springs where the toughest to get to stay in place. Once I figured out to place the blades into the guide, place the springs into their positions add the spacers, the place the the upper half, with the holes, down on top, position the blades with a chop stick in the center screw hole,insert and tighten the screw down and then the two screws on either side, done. A pain the first time, better the second, and so on.Thank you Alton Brown for showing me the Jaccard, And a caution to crooks trying to break and enter to steal my Jaccard, I live in Wyoming we are one of the evil "Steak" culture states PeTA hates. If you try and steal a man's tools to do a good steak you will be a hunted man. This is something a Wyoming Cowboy will not stand for, and as Droopy Dog would say "It's The Law of The West".You haven't ordered one yet?

Reviewer: Pmon
Rating: 5.0 out of 5 stars
Title: Restaurant style
Review: I learned of Jiccard working at a charhouse. Worth every penny. Great for meat preparation.

Reviewer: Robert A. Thorpe
Rating: 5.0 out of 5 stars
Title:
Review: Works great with top notch results on all types and all cuts. A little tricky to clean with the blades being so sharp but once you figure it out, it’s Ok.

Reviewer: LinFer
Rating: 5.0 out of 5 stars
Title:
Review: Excelente calidad, super recomendables.

Reviewer: Gaby Martínez
Rating: 5.0 out of 5 stars
Title:
Review: Muy buena calidad y precio bajo me gustó mucho

Reviewer: Leonard Cole
Rating: 5.0 out of 5 stars
Title:
Review: I’m a food industry specialist and I’ve used the industrial Jaccard for large scale meat processing. This hand held is just as effective in giving a great texture to beef, pork and chicken.I recommend it.

Reviewer: andrew robinson
Rating: 5.0 out of 5 stars
Title:
Review: I HAVE USED THIS PRODUCT FOR YEARS DOES THE JOB ,VERY HANDY TOOL