Meat Tenderizer (16-blade) by Jaccard

Meat Tenderizer (16-blade) by Jaccard

The Jaccard Meat Tenderizer is easy to use and improves the taste and texture of any beef, fish, or poultry. Just push the tenderizer over top of meat and let the razor sharp stainless steel blades do the work. By tenderizing beef, chicken, pork, lamb, venison, or fish, food will marinate faster an... See complete description »

Item #201662 - Hurry, Only 8 In Stock!

Ships from Our Warehouse in 1-2 business days. Gift wrap is available for this item.

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The Jaccard Meat Tenderizer is easy to use and improves the taste and texture of any beef, fish, or poultry. Just push the tenderizer over top of meat and let the razor sharp stainless steel blades do the work. By tenderizing beef, chicken, pork, lamb, venison, or fish, food will marinate faster and cook in no time. For use on all cuts and grades of meat and can also be used on whole roasts, chickens, and turkeys. Ideal for use when grilling, barbecuing, roasting, broiling, braising, and baking.

Customer Reviews
Recommended by 97% of reviewers   |   Rated a "Good Value" by 95% of reviewers
by Laverne, FL
September 21, 2012

This is a lot larger than expected but it will still work.

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The Best
by william, CA
July 25, 2012

Just received the tenderizer and have used it 3 times. It is a dream to use and easy to clean. I bought inexpensive steaks to try, and they came out very tender (not mushy) nd helped the spices enter the meat and cook quicker. This has been one of my best buys on your network. Thanks, WRT

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by dolores, AL
December 28, 2011

I havent used this product yet.I think it will work fine!

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by Oscar, CO
May 16, 2011

great item and it works as advertised.

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Works like a charm
by Karen, IL
January 3, 2011

I was afraid to buy the smaller one at first, but it works just as promised and was totally worth the price.

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Guy Fieris Diners, Drive-Ins and Dives 3
Cooking Tip From the Food Network Kitchens

You'll see chicken in the supermarket labeled as broiler-fryer, roaster, or stewing. These terms describe the size, not necessarily concrete rules for their best cooking method. You can stew, fry, or roast any size of chicken, though big roaster chickens can be a little difficult to broil.