Premium Meat Tenderizer Tool – 48 Razor Sharp Blades for Tenderizing Beef, Pork, Chicken, Lamb and more

About This Product :

• SCIENTIFIC: It’s proven. Experiments after experiments, it’s no longer disputable. Salt tenderizes meat and so do salty marinades. Salty marinades don”t only help meat to retain moisture but inject additional moisture into it. Hence, tough cuts become juicy and tender. Bladed meat tenderizers generally perform way better than using a fork or hammer (as a byproduct, it also breaks down some tough fibers when penetrating the meat). But not all tenderizers are created equal. Read on to see why.
• BY REAL KITCHEN: studied the most popular bladed tenderizers on the market for strengths and weaknesses in its test kitchen. Many didn”t auto release. Some blades were bent on the tough cuts, some rust in the dishwasher, some claim to be sharp but are dull, some have too many blades and are difficult to use. Some started out sharp but quickly became dull after a few uses. Some hold a bunch of water in their handle after a wash and some are just slippery to hold. We can do better.
• IMPROVED THROUGH ITERATIONS: Kitchen thought we could do better. We made prototypes after prototypes, improvements after improvements on the discovered weaknesses, until a final version that outperformed them all (7 iterations of prototypes in all). Some of the major improvements are mentioned in the following paragraphs. There are also several minor improvements you’ll feel it when you use it.
• TRUE AUTOMATIC RELEASE: It’s important. And it’s a much-desired feature once you start using the product. You would want it to work perfectly: Once you press down the tenderizer blades into the meat, it should automatically release. More than half the models we tested couldn’t achieve this. They’re stuck in the meat, especially when used on thick cuts. The issue lies in the weakness of the spring. It feels dangerous to have to pull the stuck blades out after each press.
• DON”T BE CONFUSED: With various manufacturers having designs from 24 to 60 blades, which should you choose? Fortunately, we have the answer. We enlisted 19 home cooks and 3 professional chefs to try out different blade designs in two month period, in their real kitchen in real cooking scenarios. And the answer is unanimous: 48 blades. 24 is too small for large cuts and requires too much repetition. 60 is too large for small cuts. 48 blades is the right number of blades for all cuts.