Deni MT45 45 Blade Meat Tenderizer

I wanted to try one of these meat tenderizers since I was not happy with my old method of tenderizing tough cuts (basically, stab it repeatedly with a fork). Happy to report that this product works much, much better.

Functionally, it really isn't any different than stabbing the meat with a fork, but the 45 tongs do it much quicker. More importantly, the tongs are sharper than a fork tong, so there is less visible damage to the steak/roast but better tenderization since more connective tissue is being cut.

I looked at several versions before getting this one. There are a couple of brands out there they all seem to be basically the same. I selected the Deni since it was on sale (at another site) for a very low price.

Construction quality is decent. It looks like it will stand up for a few years of use. The tines are narrow, so you do need to be careful not to bend them by hitting a bone with any amount of force. Clean-up is pretty easy. The manufacturer says it's dishwasher safe, but I hand wash it to be on the safe side. I'm not sure about the warranty it says 1 year on the inner sheet, but 2 years on the product label.

I debated getting the 16 blade version since that was less expensive, and I was worried that this model would be hard to clean between the multiple rows of blades. Glad I went with the larger version. It's much faster to use, and cleaning has not been a problem at all.

Deni also makes a round version, but I thought the oblong one would be easier to grip and use. Can't say that for sure since I never tried the round one, but I find this model to be very comfortable to use.

I did try out the Norpro model, which a friend has. It's very inexpensive, but I didn't care for it the tines are much thicker and it's harder to drive through the meat. The thinner tines on the Deni, while less sturdy, cut through the meat very easily.

Highly recommend.

Deni MT45 Meat Tenderizer, 45 Blade does everything that the manufacturer claims. It is very easy to use, tenderizes fast with not too much effort. Cleansing is easy in the dishwasher or just soak in hot soapy water, scrub with a brush, and rinse. I have owned other tenderizers that did not get the meat very tender and required too much effort.

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Item works perfectly and helps break down the areas of the meat which would cause it to be tougher. This also helps the meat cook faster and more evenly. A must have kitchen gadget.

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The 45-blade design works very well for puncturing beef, chicken and pork (make sure the meats are boneless) as the blade tips are diagonally cut and sharpened. With tougher meats (hence, use of this tenderizer), the blades may need help to be pulled out as the springs in the end columns may not provide enough "push" to withdraw all 45 blades at once. The meats we tenderized readily soak up marinades to the point that when you first see it happen, you will be amazed! The more you tenderize, the more readily the meats draw in the marinade. Note: you really cannot tenderize tendons/ligaments this way...also, they tend to grab the blades more than the meat does.

Use an end-grain chopping board to prevent dulling of the blade tips. Synthetic, glass and hardwood boards might be too hard and will eventually dull them. You could also use a folded kitchen towel underneath the meat. Make sure you disinfect with a mixture of soap/bleach/vinegar/water (see below) before throwing into the wash. Depending on how energetic you are, you could tenderize in one direction, then at 90 degrees. I tried going in diagonally for a complete pass, too, but do be careful... these blades will go through your tender fingers and hands quite easily. Hence, use of puncture resistant gloves is recommended. Do not use metal forks or tongs.

Cleaning and disinfecting by hand is easy:

in a rectangular container, fill with enough very warm/hot water to completely immerse the tenderizer lying on its side

add a half teaspoonful of liquid diswashing detergent

add two tablespoons of distilled white vinegar

add capful of household bleach

mix solution

drop tool into solution

After two or so minutes, use a nylon fiber dishwasing brush to clean the tool. Carefully work the blades through the guide holes to make sure no pieces remain there. Take time to scrub the tool while the cleaning/disinfecting solution is still warm. Rinse thoroughly and allow to drip dry. Wipe dry and store in the plastic safety case it came in. Use the solution to clean/disinfect cutting board, utensils (and towel from above).

Always be alert and undistracted when using the tool. Keep away from children. Use carefully and safely, then enjoy your tenderized meats!

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This stuff is great. The blades are super thin and I tried cooking a crappy cut of meat in substitute of a pricier steak, as a steak. I went over the meat twice and thought I was done, but NO, it just cooked faster. If you want to tenderize it, go over the meat like 10 times or so. That makes it cut like butter, but not fall apart, after cooking.

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