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Jaccard 45 Knife Meat Tenderizer | 
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| Brand: Harold Imports
Category: Kitchen
List Price: $35.95
Buy New: $32.99
You Save: $2.96 (8%)
New (5) from $32.99
Rating:  17 reviews
Sales Rank: 4367
Shipping Weight (lbs): 0.9
Dimensions (in): 8 x 7 x 4
MPN: 3334
Model: 3334
UPC: 753392333460
EAN: 0753392333460
ASIN: B000A3I3G0
Shipping: Eligible for Super Saver Shipping
Promotion: Buy 4 eligible items in the 4-for-3 promotion offered by Amazon.com and get 1 of them free. Terms and Conditions
Availability: Usually ships in 24 hours
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| Features:
 | Enhances effect of marinades | | | 45 stainless steel knives | | | Reduces cooking time by up to 40% | | | Use on all types of meat | | | Gold Medal winner |
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| Editorial Reviews:
Product Description
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.
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| Customer Reviews: Read 12 more reviews...
 Kitchen Essential August 8, 2008
1 out of 1 found this review helpful
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.
 Saw it on "Good Eats"; Alton's right again April 21, 2008
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.
No More Bull From the Butcher! March 12, 2008
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 voila, 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.
Jaccard 45 Knife Meat Tenderizer December 9, 2007
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.
TSuper tender steak,.... November 24, 2007
2 out of 2 found this review helpful
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.
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