This meat tenderizer is the easiest way to tenderize tough cuts of meat. Just press the 48 razor-sharp stainless steel blades into the meat to break the connective tissue that makes meat tough. The fine incisions (which disappear during the cooking process) create tiny heat channels, reducing cooking time and letting marinade penetrate deeper. Light pressure pushes the three rows of blades downward; they then retract to a safe position. The tenderizer penetrates 2 inches into the meat, so it's only necessary to tenderize one side of a typical steak; thick cuts like roasts should be tenderized on both sides. The tenderizer can also be used on fish, chicken, and turkey.
Care: Dishwasher safe