Meat Tenderizer (45-blade) by Jaccard

Meat Tenderizer (45-blade) by Jaccard

The Jaccard meat tenderizer is the best tool for tenderizing steaks, chicken, pork and seafood. Much better than a mallet, this meat tenderizer (with its 45 razor-sharp blades) slices through the connective tissues found in meat which can sometimes cause it to be tough. Another advantage to tenderiz... See complete description »

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The Jaccard meat tenderizer is the best tool for tenderizing steaks, chicken, pork and seafood. Much better than a mallet, this meat tenderizer (with its 45 razor-sharp blades) slices through the connective tissues found in meat which can sometimes cause it to be tough. Another advantage to tenderizing like this is that it allows marinades and rubs to penetrate more deeply into the meat, flavoring it all the way through. It will also reduce cooking and grilling time - up to 40%. The new design of the Jaccard meat tenderizer allows you to remove the blade cartridge for easier cleaning.

Customer Reviews
Recommended by 96% of reviewers   |   Rated a "Good Value" by 93% of reviewers
Works great, but...........
by David, TX
March 11, 2013

It really does the job, but you have to be careful. The blades are extremely sharp, and can bend if you don't pay attention.

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by Ava, ID
November 6, 2012

I recommend this Tenderizer. It gets the job done without a huge machine. The blades are sharp! It feels good in your hand..

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by jeffrey, UT
April 2, 2012

worth half of retail price

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by Priscilla, KY
December 15, 2011

I bought this for a Christmas gift. I have one that I use quite frequently and am very well pleased with the product.

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Favorite kitchen tool
by Linda, FL
August 21, 2011

This is one of our favorite kitchen tools. We've gotten others as gifts for family members and friends and wood highly recommend it to anyone. When we cook meats and our guests comment on the tenderness we always tell them about th Jaccard and how great it is and what a savings it is when buying cuts of meat because we can tenderize the cuts ourselves.

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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.