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More on this product: Features | Accessories | Similiar Products | Editorial Review | Description
Customer Reviews of Jaccard 45 Knife Meat Tenderizer
Customer Rating:  Summary: Kitchen Essential Comment: 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. Customer Rating:  Summary: Saw it on "Good Eats"; Alton's right again Comment: I'm very happy with this gadget. It's easy to wash in the dishwasher, and it really does tenderize beef extremely well. I use it on boneless chicken breasts when I want them to cook quickly. I guess this qualifies as a Unitasker but it doesn't take up much space and saves money. You can get away with tougher cuts this way (they have all the flavor anyway!). I'd be super-careful if you had kids who tend to clown around with your gadgets, though. The knives inside are really sharp, and if this was on top of somebody's hand and they pushed down, it could get ugly. Otherwise, a great idea. Customer Rating: Summary: No More Bull From the Butcher! Comment: The Jaccard works great! If you want to make chicken fried steak this is the way to go. I used to either buy round steak and pound it with a textured mallet which turned the meat into mush. Or I'd buy cube steak at the meat counter. Problem was, you never know what kind of meat they use. They can even take scraps, overlap the edges, run it through their cubing machine and voilà, they've sold you scraps for the price of steak! With the Jaccard I select the pieces of meat I want, trim them the way I want, and then process to a degree that equals or surpassed the results from a butcher's cubing machine. Customer Rating: Summary: Jaccard 45 Knife Meat Tenderizer Comment: 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. Customer Rating: Summary: TSuper tender steak,.... Comment: I have wanted a good tenderizer for years, this is the one I have been waiting for. It is very easy to clean, and is very sharp. it can make a sirloin tender enough to cut with a fork. It is important to change cooking times, as this will make the steak cook much faster. More Reviews Why does it work better than a meat mallet?Simply stated, its razor sharp stinless steel knives surgically slice through the connective tissues in meat that cause it to be tough.Features include: 45 stainless steel knife blades penetrate meat in seconds. 
Choosing Appliance -> Convection Ovens Convection ovens allow you to bake more foods (cookies, muffins, etc.) at once with even browning, but without the need to shift and rotate pans. A convection oven is the same as a conventional oven except a fan is installed in the back interior of the oven. The fan is used to blow and force the heat to circulate in the oven and around the food, thus eliminating the need to rotate and shift pans. In reality, though, even with the most expensive convection ovens, you will still need to rotate your foods, because there will always exist still hot spots in the cavity, because the cavity is small. Don't compare home convection ovens with most commercial convection ovens used by bakers and small food manufacturers, because their commercial ovens are much larger than home ovens and commercial ovens don't have any hot spots and therefore, there's no need to shift and rotate pans. Choosing Appliance -> Energy-Efficient Refrigerators The EnergyGuide label on new refrigerators will tell you how much electricity in kilowatt-hours (kWh) a particular model uses in one year. The smaller the number, the less energy the refrigerator uses and the less it will cost you to operate. In addition to the EnergyGuide label, don't forget to look for the Energy Star label. A new refrigerator with an Energy Star label will save you between $35 and $70 a year compared to the models designed 15 years ago. This adds up to between $525 and $1,050 during the average 15-year life of the unit. Jaccard 45 Knife Meat Tenderizer
Tips How to Maintain Appliance -> Maintain Electrical Safely The insulation on electrical cords can become damaged by wear, flexing, or age. Do not use any cord that is stiff or cracked. Some clues that you may have an electrical problem are:
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