Jaccard (R) Meat Tenderizer
[MT01]

This is a great tenderizer. I have tried most and this one works well and is so well built I expect it to last a long long time.

With beef prices getting so expensive, I started moving down the carcass to eating more sirloin and chuck. What I found was that I actually liked the flavor of these cuts better. BTW, try to buy USDA Choice which is still half the cost of a ribeye. Don't waste your money on USDA Select which is what most stores carry as Select sirloin and chuck for the grill.

Pounding into obliteration to tenderize is no good AT ALL--don't even think about it. Granulated sprinkle-o meat tenderizers are OK by me, but some people don't like the idea and for me, I didn't like adding all the salt of these products as it just dries out the meat and makes adding a little Montreal Seasoning out of the question.

What I really like is that I can tenderize a THICK cut and cook it medium rare with out extra salt and it is great. Usually, with tougher cuts, you tend to think thin to overcome the toughness. Now you can buy inch thick sirloins and chucks and enjoy them.

I work the steak over twice on each side (remove any bone first). Work the steak from left to right then top to botton. Flip it over and do it again. Takes 2-3 minutes tops.

Good tool and it saves money!