Since 1962, Jaccard original mechanical meat tenderizers have been the secret of professional chefs all over the world. They can be utilized on any cut of meat including beef, pork, veal, turkey, and wild game. Triple Action Tenderizer with 48 Stainless Steel Saber Blades Set in 3 Parallel Rows of 16. Dishwasher Safe. Made in the China
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Average Customer Review: ( 261 customer reviews )
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Most Helpful Customer Reviews
115 of 117 found the following review helpful:
Professional quality kitchen tool... Jan 18, 2007
By Victor H. Agresti
"remodeling-guy"
Jaccard Tendermatic Meat Tenderizer
Pros:
1. Professional caliber tool; strong, well engineered and manufactured. 2. Ergonomic design - handle bulges at top for good grip, it's comfortable, and no sharp edges. 3. Protective cover slides over the three rows of knives, for storing the tool. 4. The tool has three blades and each one has 16 tiny knives. They don't just "dent" the meat, they make 48 slices (3 x 16) up to an inch deep. E.g., if a steak is 1" thick or less, the cuts go all the way through. You don't have to be strong to do this - my wife is the tool user. 5. For safety, those sharp knives are only exposed when the tool is pressed down firmly against the spring-loaded bottom plate. 6. Each stainless steel blade is replaceable for about five bucks. Search Google on "Jaccard Replacement Blade". 7. It actually does make steaks and other meats more tender and opens them up for marinade to soak in. We use it every time we grill steaks or chicken.
Cons:
1. Might have to clean by hand if meat particles get stuck between the blades/knives. Since raw meat may contain unhealthy bacteria, the tool must be thoroughly cleaned with soap and water (e.g., the dishwasher) after every use.
Summary:
Excellent product.
55 of 57 found the following review helpful:
Keeps Baked Boneless Chicken Breasts Moist Mar 16, 2006
By D. T. Tripp
"trippism"
I live in the Midwest and boneless skinless chicken breasts prices have plummetted as compared to what they were a few years ago, but inexperienced cooks have made their preparation sometimes an exercise in patience with dry, chewy, stringy or sometimes rubbery meat. If it isn't overdone it is underdone. My mother usually pounded them flat to tenderize and make it easier to cook with consistent results. When I saw this product, boneless chicken came instantly to mind... either grilling or baking. It being winter, I decided to make a simple meal of Shake-n-Bake chicken breasts for my parents without telling them that I used the meat tenderizer. They came out so juicy and tender raved my mother as my father used a butter knife to cut them, they were perfectly and evenly cooked and to my surprise were as plump as they came out of the package. Just 3 or 4 times per breast and they were done. I am now dreaming of summer steaks, or even a chuck roast in the crockpot later this week. I am very pleased with the Jaccard Meat Tenderizer as it didn't change the texture of the meat as other had reported, and mine has two flat-head screw holes on one side and the blades can be replaced. I paid nearly $40 for mine at a local restaurant supply store and I think it will more than pay for itself by having GREAT meals at home instead of eating out. You can buy far better meat in the store than they have in most restaurants anyway.
39 of 39 found the following review helpful:
Jaccard Tendermatic Meat Tenderizer 48 Blade Aug 06, 2007
By S. Kelly I purchased this product from Maine Supply. Excellent seller by the way. I have used the Jaccard on chuck steak, a 5lb rump roast, pork tenderloin, round steak, boneless chicken breast, and chuck roast. The product does exactly as stated. It without a doubt tenderizes, decreases cooking time, and allows for marinades to penetrate readily. Tenderizing the rump roast on all sides gives the arm a workout but not too bad. And it is not as hard to clean up as some may lead you to believe as long as you clean right after using it and dont let the meat residuals dry on it. The benefit of the product by far out weighs any difficulty in cleaning. I cannot say enough good things about the Jaccard.
16 of 16 found the following review helpful:
Fantastic Mar 30, 2010
By Crystal O'Brien I bought this item to tenderize grass fed beef because it was specifically recommended by the rancher. It does a wonderful job! The difference between a Jaccard tenderized steak and an unmodified steak was astounding. I'm so pleased to have found an excellent way to tenderized without needing to alter the flavor with marinades and without adding any chemicals. I highly recommend this product.
18 of 19 found the following review helpful:
Take it from a professional... Jun 09, 2011
By Randy A. Woodward I worked restaurant kitchens most of my life. You know how tender the steaks are in those joints that charge 100 bucks for a NY Strip? I'll let you in on a secret. It's not the beef they use. It's not the way they cook it. It's not a special marinade or chemical tenderizer. It's this device. The Jaccard. In fact, this tool is so important and so ubiquitous that "jaccard" is used as a verb, as in, "Don't forget to jaccard that steak or it will be tough."
Trust me on this. Nothing you can buy at any price will make a bigger difference in the quality of the meat you prepare. Do yourself a favor. Get one, and be the envy of your less equipped friends.
based on 261 reviews
