Jaccard 45 Knife Meat Tenderizer

At first glance, this looks like a really great product. I purchased one and used it one time, and it really made the beef roast very tender. Then I went to wash it and discovered that the stainless steel on the prongs are just pot metal with a stainless steel coating. Some of the stainless steel coating had come off and bits of it were in my beef roast. I had to throw the roast away, for fear of eating pieces of metal that would most likely cut me up inside. I hoped and prayed that the beef I had eaten, did not contain some of the metal bits. Please beware of this product. Why couldn't they just used solid stainless steel prongs, which would not exhibit this problem. Again, beware because the stainless steel metal can peal off and bits of metal can be lodged in your food. VERY DANGEROUS.

After using this tenderizer for a few months, I have included it on my list of kitchen essentials. I have had other knife type meat tenderizers that were hard to clean, easy to rust, and not as efficient as this one. I like this one because it has thin flat blades as opposed to some that have the thicker prong type blades that basically poke holes in the meat. Norpro Professional Meat Tenderizer I thought it was doing a decent job until I switched over to this one. The thin blades on the Jaccard slices through the tough connective tissue rather than poking holes in it. The Jaccard also covers more surface area than the other tenderizer. It seems that by having the three rows of blades and slicing through the tissue, the meat doesn't draw up and become tough and chewy.

For my first use, I put this to the test on 1 1/4 inch bone-in pork loin chops (see comments for recipe). I tenderized twice on both sides and put them in the brine for a couple of hours as opposed to the 4 listed in the recipe and grilled them. They were superb! Tender and juicy without any chewy pieces in the center. I was really impressed with the results. I gave the recipe to one of my guests who tried it and said they turned out good but weren't as tender as the ones I did! I guess I should have told him to buy and use one of these first!

I have also used this on split chicken breasts. I normally cut them in half lengthwise and then pound them down a bit to guarantee tenderness. I decided to try the tenderizer on them instead of cutting and pounding, and it worked like a charm. I seasoned them first with salt/pepper and a little onion powder. Then I rubbed them with an oil/garlic/chopped fresh sage mixture and let them sit for about 15 minutes before coating them with bread crumbs to oven fry. They were tender from the thickest part down to the tip, seasoned all the way through, and it didn't take that long to cook them all the way through.

To clean the tenderizer, I took it apart and hand washed it with my nylon kitchen brush and set it on the counter to dry. It cleaned up easily and the blades didn't rust. The case that comes with the tenderizer is a plus as it provides protection for the blades.

The Jaccard Meat Tenderizer is an excellent tool to have, and it gets my recommendation.

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This is an excellent item. But I still pound skirt steaks with a "tenderizing" mallet first. The combination make the steaks truly "melt in your mouth" tender. This cleans easily by just putting it, intact, into the dishwasher.

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I ran this thing over a tough chuck roast a few times and I could cut it with a fork. A great Item in the kitchen. As with any sharp object, be careful, especially when cleaning it.

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I was at my wit's end. We have always raised our own beef with the best results, but with this last calf, the meat was nearly inedible. I tried everything but the meat was sooo tough it was impossible to chew. Out of frustration I began looking for recipes to soften up and make the tough meat edible. I began reading about beef which had been jaccarded, and consequently, made the oldest cow's meat absolutely wonderful. So I did a search and discovered the Jaccard meat tenderizer. It is absolutely the most marvelous product!!!! It has saved me from having to turn a lot of my meat into ground beef. I wasn't overly aggressive the first time I used it but now I use it on both sides of each cut of meat I prepare. If you have tough beef,this is the product for you. Now the beef cuts cuts easily and tastes like the homeraised beef I am used to.

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