Jaccard Supertendermatic 48-Blade Tenderizer
by Jaccard
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Kitchen and Housewares Reviews of Jaccard Supertendermatic 48-Blade Tenderizer
Customer Review: Still love it after a year of frequent use
Summary: 5 Stars
We've been using the Jaccard Meat Tenderizer for over a year now and have been very happy with it and recently bought another as a gift. Most often we use it on Beef Filet, but have used it on a wide variety of beef, pork, and chicken. Start at one end and press it down. The blades are very sharp and it is easy to puncture the meat. For tall cuts of meat, it may need a little coaxing to snap out of the meat. Push down on the white bottom of it while pulling up slightly on the top part. Move from one end to the other repeating the process. There is no need to overlap the previous set of punctures. On tall meat, flip and repeat. This may leave the meat flattened out quite a bit. Reshape it and tie it with kitchen twine.
We put it in the dishwasher on the top shelf. I have noticed that sometimes I can hear a small amount of water inside the white part at the top when removing it from the dishwasher (and shaking it). We really haven't done anything with regards to the water. Just throw it in the drawer. After a year it still seems fine.
Tip 1: If you use kitchen twine, make sure to use the tenderizer before tying the meat, or you may cut the twine.
Tip 2: Avoid the bones in the meat. I've hit a few smaller ones, not dead on, and haven't had any trouble, but I imagine that pushing extremely hard right into a bone might bend a blade.
Customer Review: Professional quality kitchen tool...
Summary: 5 Stars
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.
Customer Review: Excellent addition to any kitchen
Summary: 5 Stars
I have owned this exact model for a couple of years and bought this one for my mother-in-law. It is amazing how much quicker you can marinate meat when you use the tenderizer first. These have been recommended on a local AM radio show about BBQ techniques so I finally decided to buy one. Now I can thaw some steak or chicken, use the tenderizer on it, put the meat in a bag with the marinade and be ready to cook in minutes instead of hours. My steaks come out ready to cut with a fork instead of a knife. The chicken has the marinade flavor throughout instead of just on top of the chicken.
Don't be afraid to really punch the meat either. I watched them use it on Iron Chef America, where they called it a needler probably to avoid using a brand name, and they really smacked the meat. I do that too now, the internal springs stop you from going massively deep so don't worry about that. If you put a dry rub on the meat first it will push the seasoning into the meat while tenderizing.
I run it through the dish washer and have no issues of that over the years I have owned it. You may need to tighten the large screw from time to time but that is the only maintenance it needs.
Customer Review: My Favorite New Kitchen Toy
Summary: 5 Stars
Jaccard Supertendermatic 48 Blade Tenderizer I knew about Jaccards and got my sons one a few years back, but hadn't gotten myself one. I frequently use cuts of meat that could benefit from one (heck, even boneless, skinless chicken breasts could benefit from one.) Just run it over your meat in kind of an X pattern. If it's a thin cut, you don't need to turn it over. It works great and is easy to clean. I have a small plastic leftover dish that I half-fill with hot, soapy water, and soak it in. I then lightly scrub the blades with my bbq basting brush (gets in there really well) and rinse under hot water. I dry well before putting back in plastic cover and voila...clean as a whistle. I tried it on a NY Strip steak and if it's a better cut of meat, I don't recommend it (juices run out while resting.) Ok for the cheaper grades of meat. Now you can make tender braised meat dishes in less than half the time. I look forward to tenderizing much of the meat I use for barbecuing this Summer. Especially if you buy budget cuts of meat, YOU HAVE TO HAVE ONE OF THESE! It does what they say it does.Customer Review: Quick, Easy-to-Use, Effective
Summary: 5 Stars
I have wanted a meat tenderizer like this one since seeing my mom's in action about 4 years ago. My husband finally found one similar to hers and gave it to me for Christmas (2010) - it was my favorite surprise. I've used it about a half-dozen times since receiving it. It makes tenderizing meat quick (no more multiple stab-wounds with a fork) and with the long blades there is no need to turn the meat over to tenderize anything but the thickest cuts of meat (> 4" thick). The blades are sharp from tip to end to give a clean cut so the meat doesn't end up shredded and stays in tact for BBQ on the grill. I've also used it to tenderize pork chops for BBQ pull-pork and the tenderizing makes the pulling so easy. The contoured, non-slip grip makes the tenderizer easy to use as well - and doesn't wear out my hand/arm as using the fork-tenderizing method did. I don't have a large collection of kitchen gear, only essentials, and this is now one of them.