Best Meat Tenderizer Powder? Quick Answer

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From models with retractable blades and safety locks to traditional double-ended mallets, these are the best meat tenderizers.

There are a few considerations to make when purchasing a meat tenderizer that will properly turn tough cuts into ready-to-cook meat that tastes as tender as more expensive varieties. Look for a model that is comfortable in your hand and not too heavy to avoid hand fatigue. Also think about the types of tasks you will be doing. If you prefer to make cuts in the meat to allow marinades and seasonings to penetrate deeply, opt for the models with blades or needles. If you’re a fan of schnitzel and piccata preparations, be sure to get one of the mallet-style meat tenderizers. If you want it a little easier, you should also think about a dishwasher-safe version.

The meat tenderizer is the budget cook’s hero. These simple tools and a little elbow grease take a tough piece of food or chicken and turn it into a softer-to-chew, tasty protein by physically breaking down dense tissue and fiber.

We picked the Oxo Good Grips Bladed Meat Tenderizer as our winner because it’s lightweight yet durable, with a non-slip grip and razor-sharp blades that slice through tough fibers with ease. For a premium, budget-friendly choice, we recommend the Norpro Professional Meat Tenderizer.

This manual dicer is perfect for preparing steaks at home. It’s easy to use and convenient for dicing steaks, Swiss steaks, fried chicken steaks and more. You no longer need to hunt down the grocer for specific steaks or ask the butcher to run one through their machine — you can do it at home with any meat you have, be it steak, pork, chicken, or venison. It works like a pasta roller: simply insert the meat at the top, turn the handle, and the meat hits 31 stainless steel blades, piercing and tenderizing it. Capable of handling meat up to 5 inches wide and 1.25 inches thick, this dicer easily disassembles for cleaning when the job is done.

This stainless steel meat tenderizer works similarly to a meat tenderizer, but its base is wide and flat like a spatula. This allows the tool to hit a wider portion of the meat with each stroke for even results – great when working with uneven cuts like chicken breasts. The heavy weight provides extra power, so fewer strokes are required to flatten meat for breading or quick pan frying. There is a loop at the end of the handle for hanging, but it also fits easily in a drawer next to spatulas. The connection between the base and the handle is seamless, so food won’t get caught, and it’s dishwasher safe.

Similar to a hammer mallet, but perhaps gentler on the wrists, this tool has a double ended round base that screws onto the handle. The flat side of the base pounds and flattens meat, and the other side has spikes for tenderizing. To use it, simply hold it by the santoprene handle and strike straight down, a motion that’s slightly more precise than swinging a hammer. The base is wider than most flail-style tenderizers, so less pounding is required before breading pork for your favorite cutlet recipe. The Norpro should be hand washed.

One of the original home-use bladed meat tenderizers, this updated model features 45 blades that dip all the way through a steak, chop or boneless chicken breast for more tender, easy-to-marinate meat. Because it has so many blades, this tool makes tenderizing meat quick and easy. Simply push down to extend the blades and they will automatically retract when the meat tenderizer is lifted from the meat. While this won’t flatten meat like a meat tenderizer, it can thin the meat a bit as the meat relaxes and spreads out. This can be washed in the top rack of the dishwasher and for a more thorough cleaning the blade unit can be removed and cleaned separately.

“My favorite style of meat tenderizer is the old-fashioned mallet style with a textured surface. The textured surface repeatedly pounded into tougher pork chops, flank steaks, top or bottom round steaks, skirt steaks and even tough chicken breasts can help break up the tough fibers in the meat.” — Jessica Randhawa, Executive Chef and owner of The Forked Spoon.

Mallet style meat tenderizers are very popular and easy to use. This can be wielded with one hand or one hand over the other for a bit more power or control. There’s a smooth side for smoothing meat without holes and a side with pyramid-shaped teeth for tenderizing. The head is angled so that it hits the flesh flat with a normal slapping motion. Like other Oxo products, this tenderizer has a comfortable soft-touch handle.

“Meat tenderizers are great for steaks that are lean, have strong muscle fibers, and come from frequently used muscles in the cow, such as the ribs. B. Flank, Rock and Tri-Tip, as well as lean game meat. Tenderizing the meat before seasoning and marinating allows the steaks to absorb more flavor.” – David Rose, Executive Chef for Omaha Steaks

Get the job done with this affordable plastic meat tenderizer with no moving parts. Instead of thin blades, it has spikes that leave larger holes to hold marinades and condiments. Because the spikes aren’t as hard or sharp as metal blades, this tenderizer can be left loose in the kitchen utensil drawer without worrying about accidental cuts. The top handle is comfortable to hold when the tenderizer is pressed into the meat and is safe enough for children. When not being used for steaks, this tenderizer can be used to poke holes in potatoes or dock dough before baking. It should be hand washed.

Turn your steak from tough and tough to tender and juicy with the help of a tenderizer, like this bladed version from Oxo. It has 50 sharp blades that slice through the meat’s tough fibers to create channels through which marinades can easily penetrate. The rounded top fits comfortably in the palm of your hand, so you can easily cook up enough steaks for an entire dinner party. A clear base makes it easy to control blade placement for even tenderization. When it’s time to put the meat tenderizer away, a toggle latch keeps the blades covered, and since the latch is recessed, it won’t accidentally disengage. It is dishwasher safe and can be taken apart for a more thorough cleaning.

Final Verdict The Oxo Good Grips Bladed Meat Tenderizer is our top pick due to its razor-sharp cuts that maximize tenderization and safety features such as: B. Retractable blades that lock into place and a non-slip handle to keep it stable during use. However, the Norpro Professional Meat Tenderizer is a great budget option.

What to look for in meat tenderizers

draft

Even within this category there are some considerations. One is safety, especially on bladed models. Look for a non-slip model if you choose a bladed version to ensure it doesn’t slip during use. Sometimes hands can get wet or have food leftovers on them and you should be very careful with sharp blades.

Another aspect of the design is the type of tenderizer. Mallets often have two sides, allowing you to pound cuts of meat thin and then switch to the grated side to create pockets for the marinade. Look for one that fits comfortably in your hand, offers enough weight to get the job done, but is also light enough not to cause hand fatigue during larger tasks.

On bladed or needle models, retractable blades are an important safety feature, and remember that the more blades it has, the faster it will tenderize. Again, this is job-specific: if you have a smaller cut of meat, too many blades will tear it apart. Another important consideration with blade and needle models is ensuring that the blades are durable and sharp. Like knives, blunt blades and needles can tear through flesh. Other great safety features to look out for are blade locks and guards that help keep injuries at bay.

Easy cleaning

A meat tenderizer that you can throw in the dishwasher is probably the easiest to maintain. If convenience is important, be sure to check the dishwasher safe label on the packaging. On the contrary, hand washing isn’t that much of a hassle, and sometimes, especially with blade or needle models, you can clean all those nooks and crannies more thoroughly if you do it by hand.

handle

With all kitchen tools, including meat tenderizers, look for something that fits comfortably in your grip and provides the control you need to get the job done. In addition, there are two types of handles: those built into the body of blade or needle styles that you depress to tenderize them, and those that extend out from the head of the meat tenderizers that you grasp to swing manually against the piece of meat. similar to the action of a hammer. This is the purpose of the tool. If you intend to pound a chicken cutlet thin for piccata, a mallet-style meat tenderizer is the way to go. If you have a tough cut of pork shoulder, a version with blades or needles will provide enough room for the marinades to soak in.

frequently asked Questions

What types of meat can you tenderize?

According to Devan Cameron, chef and owner of Braised & Deglazed, “Meat tenderizers work best with tough, thin cuts of meat. Buy large, tougher cuts of meat, then cut them into thinner pieces that can then be tenderized for maximum effectiveness. A few examples of cuts of meat that are tenderized with a tenderizer are pork shoulder, beef brisket, and chicken breast (like the schnitzel).”

When should you use a meat tenderizer?

If you have cuts of meat with tough muscle tissue, a tenderizer breaks down that tissue and yields a softer, easier-to-chew protein. Chef Cameron says that “for best results, only one meat tenderizer should be used on tough cuts of meat such as the shoulder, brisket or chuck”.

What is Meat Tenderizer Seasoning?

If you don’t have or don’t want to buy a meat tenderizing tool, this spice mix can be used in its place. It’s a seasoning salt that contains natural enzymes that help break down tough meat fibers without physical force. You can achieve a similar effect by using a marinade made with acidic liquids, such as lemon juice, papaya juice, or pineapple juice.

Why trust the spruce?

Donna Currie is a product tester and writer for The Spruce Eats. The cookbook author has specialized in kitchen appliances and gadgets for our website.

Carrie Honaker is a food writer who loves to transform an inexpensive cut of meat into something extravagantly soft. As a restaurateur and avid home cook, she knows the importance of tenderizing meat for maximum spice penetration. She personally owns the Oxo Mallet model from this list and uses it regularly to make chicken piccata at home. Carrie’s work has appeared in many publications including Bon Appetit, Allrecipes and Wine Enthusiast.

Nothing is more satisfying than enjoying an amazing, transcendent steak that’s tender, flavorful and perfect for dinner. A large piece of perfectly prepared steak can provide a fine dining experience and a much-appreciated change. If you love a good steak, you’ve probably wondered what secrets steakhouses use to make their beef so tender.

No matter how many times you visit a steakhouse, you’ll still find an inexplicably tender and delicious steak with a consistent flavor. This article looks at different ways steakhouses tenderize their steak and some steakhouse secrets that only the experts know.

aging

The best steakhouses serve prime beef that’s rare to find in a regular grocery store. They enhance the tenderness and intensify the flavor of the cut by aging their beef. In this process, the meat is stored under controlled conditions for several days or weeks. Aging is one of the most difficult processes the average person can undertake due to the high risks of food poisoning or spoilage. However, you can check with your local meat markets if you want to find the source of an aged cut of beef. Even if you can find prime beef, it’s still overpriced for the best steak you’d expect at a local meat market.

grilling

The type of equipment used plays an important role in preparing a tenderized steak. Many reputable steakhouses use infrared overhead grills to create incredible temperatures as they cook their steak. Although some steakhouses use grills, they can still use a unique technique in ways that a normal person won’t realize. It’s possible to buy similar gear, but the secret lies in your timing and method of preparation. The cut of beef must be in direct contact with incredibly high heat to create a stunningly tender steak.

Spice

Steak needs a little seasoning to tenderize it. It can be seasoned with sea salt or kosher salt, coarsely ground black pepper, butter and parsley. An ingredient like butter must be added at the right time during the preparation process, otherwise the results may differ slightly from the intended result. Salt creates a natural brine and concentrates flavors by drawing moisture from the beef. When salted, it takes on a deeper, red color after it has sat for a while.

Use of cast iron pans

You can still tenderize a steak using infrared burners since they radiate a lot of heat into a steak. However, a cast-iron skillet is one of the most affordable ways to cook a perfect, restaurant-quality steak. This allows the meat to be exposed to intense heat from the pan, allowing you to cook it hot and fast enough to cook the steak to perfection. The first method is to preheat the pan as hot as possible before dripping the steak in for two minutes. You can then flip the steak and add butter before placing the pan in a hot preheated oven for about five more minutes. Duration may vary depending on how best you want to cook your steak.

Cutting against the grain

Beef cuts are made up of long muscle fibers that can make it difficult to chew with your teeth. Cutting across the grain or muscle fibers makes tenderizing easier. Skirt or flank steaks are great for grilling and may require a lot more than slicing against the grain. Using acidic ingredients like vinegar or lemon juice will break down tough proteins and add flavor to your cut of beef. Marinating a steak shouldn’t take long, however, as it can become soft and mushy.

Steakhouse secrets only the experts know

All of the above tips are some of the reasons why people find it difficult to cook a homemade steak that has a similar taste and appearance to that served at a local restaurant. The secrets lie in several factors such as heat, cooking technique, seasoning and meat quality. Each step of the process usually differs with the addition of a secret ingredient or two known to few.

Steakhouses use all of the techniques discussed above to create an inexplicably tender and delicious steak with consistent flavor. The differences in cooking techniques, meat quality, and additional ingredients make it difficult to reproduce a perfect, restaurant-quality steak at home. While you may not achieve the exact taste or look of a steak as you would at a steakhouse, you can still find the best version of your tenderized steak by following tips recommended by top industry experts.

Holle loves to cook. BBQ and BBQ sauce is something they and others in the Deep South take seriously.

Welcome to my online cooking and culinary arts school. Today’s technique is to tenderize meat, especially for grilling. Learning to do this right can save you a lot of money on your grocery bills. You can easily turn cheap cuts of meat into tender, juicy portions at a fraction of the cost!

There are actually several methods for tenderizing meat. One is to use a chemical powder made from papaya or pineapple. Other methods include baking soda, salt, or marinades, including barbecue marinades. Tough muscle fibers can also be broken down manually.

5 ways to tenderize meat

baking soda

Salt

powdered tenderizers

manual methods

marinades

Each method is fully described below.

How to use baking soda as a meat tenderizer

Baking soda gives Chinese restaurants that velvety texture in stir-fries. This method works best for thinly sliced ​​meat, seafood, or poultry used in dishes like stir-fries and fajitas.

Cut the meat into thin slices across the grain. This is important! Simply by slicing, the meat becomes more tender because the long muscle fibers are gone.

Next, work the baking soda into the meat with your hands. Use about a teaspoon of baking soda for every pound of meat.

Let the meat sit for about 20 minutes, then rinse thoroughly. Place the strips of meat or poultry between sheets of kitchen paper and press firmly to remove all of the water. Cook as you like.

How to use salt as a meat tenderizer

This method is great for thick steaks and chops, especially on the grill. The salt pulls water out of the meat, then some of the salt is absorbed into the meat. Salt relaxes the muscle fibers, which makes the meat more tender. The salty protein cells also tend to trap fat, making the meat juicier.

When using this method, brush the meat or poultry with salt—do not sprinkle it. Let it sit for 20-60 minutes, but no more. Rinse the meat thoroughly and pat completely dry with paper towels. Grill to desired doneness.

Add chopped garlic to the salt for even more flavor. As the salt penetrates the muscle fibers, it takes the garlic with it.

Use of powdered meat tenderizers

Some cooks think they can just sprinkle the powder on the surface of the meat and voila – their job is done. Not correct! The tenderizer has to get into the meat to work. If it’s just sitting on the surface, the surface will be “mushy” and the inside of the cut will still be hard.

To get it right, pierce the steak, chop or tenderloin all over with a sharp knife or fork, then coat that side with the powder. Drizzle some liquid over it so that the powder gets inside the meat. You can use water, but to add flavor you may want to use fruit juice, Worcestershire sauce, soy sauce, teriyaki, vinegar, or wine.

When you’ve treated one side of the meat, turn it over and repeat the process with the other side.

How to manually tenderize meat

One of the best ways to break up hard muscle fibers is with a meat mallet. These are usually made out of wood or metal, but I like the metal ones because they’re so much heavier. Just hit both sides of the meat with the hammer. If you don’t have one, opening a two-liter soda bottle is a decent substitute.

Pounding the meat will naturally flatten it, so you probably don’t want to do this with a steak that’s going to be on the grill. To do this, break up the muscle fibers with a fork or the tip of a sharp knife.

Which marinades make meat more tender?

Any acidic liquid will help tenderize the meat and add flavor as well. These include wine, vinegar, and acidic fruit juices like pineapple, lemon, lime, and orange. You can also add other flavorings like chopped garlic, rosemary, basil, or chopped onions.

Simply cover the meat with the marinade and place in the fridge for a few hours to overnight. The tougher the cut, the longer it will need to marinate.

For tough cuts of beef for the grill, I often use the powdered tenderizer method and a marinade. Here are some of the barbecue marinades I use:

White wine (chicken, fish, shrimp)

red wine (beef)

pineapple juice (chicken, pork)

orange juice (chicken, pork)

Teriyaki or soy sauce (chicken, beef, shrimp, pork)

lemon juice (shrimp, fish)

Lime Juice (Shrimp, Fish, Chicken)

Vinegar (venison, large roast pork)

Italian dressing (chicken, game)

Also, experiment with mixing liquids for great marinades. Try Italian dressing and pineapple juice for chicken wings, vinegar and orange juice for roast pork, and white wine and tap juice for shrimp. Be creative!

Learn the culinary art of tenderizing in the online cooking school!

Answer questions

Question: What marinade would you choose for Top Roast Beef?

Answer: Red wine, oil, red onion, garlic and peppercorns.

Question: What marinade do you use for a round bottom roast?

Answer: I like oil, red wine, onions, garlic and pepper. Rub the roast with meat tenderizer first.

Question: How far in advance should the tenderizer powder be mixed into a marinade and used before cooking beef?

Answer: I usually marinate beef in the fridge overnight.

Question: Do I need to wash the meat tenderizer off the beef before cooking?

Answer: no.

Question: Is Pepsi good for tenderizing meat?

Answer: My results for using Coke to tenderize meat have been hit or miss. However, it improves the taste.

Question: If I add meat tenderizer powder to a marinade, how long does the meat have to sit in the marinade and how is it cooked?

Answer: It depends on the meat. I usually let tough cuts of beef marinate overnight.

Question: Can I substitute pineapple juice for orange juice as a meat tenderizer?

Answer: Yes.

love me tenderly

Whether you’re grilling or roasting, the goal is always tender, delicious meat. Achieving this texture isn’t always that easy. Here’s a trick for tenderizing meat you may not have heard of:

Use baking soda to tenderize meat.

This may sound strange, but stay with us. As Cook’s Illustrated explains, baking soda alkalizes the meat’s surface, making it harder for the proteins to bind and thereby keeping the meat more tender as it cooks.

This is how you make a large piece of meat that you can grill or pan sear.

① Rub the meat with baking soda.

② Leave in the refrigerator for 3 to 5 hours.

③ Rinse the meat thoroughly to remove all the baking soda.

④ Cook to taste, then bite into a very tender piece of meat.

Here’s what to do with smaller cuts or slices that you could stir-fry.

① Dissolve baking soda in water (use 1 teaspoon baking soda and ½ cup water for every 12 ounces of meat).

② Soak the meat in the solution for at least 15 minutes.

③ Remove and rinse.

④ Cook to taste, then bite into a very tender piece of meat.

This technique works particularly well with smaller cuts of meat since the baking soda has a large surface area to penetrate. You can use it with chicken, pork and beef.

Velvet meat is a Chinese cooking technique used in Chinese restaurants. With velvet, you marinate raw meat in cornstarch and egg white or baking soda to give it a soft, smooth, and velvety texture. For years I watched my mom make beef and chicken “velvet” and neither of us knew what the term was, but I was glad the beef and chicken we ate had a soft texture—I guess it was Of course. It wasn’t until I saw Rachel’s Velvet Chicken recipe that it occurred to me that my mom used this method and it was called velveting!

Every once in a while I get an email from a dear reader asking me how to get the distinctively soft texture of meat found in Chinese restaurants. This usually follows after I’ve shared one of my mom’s recipes. Not being very smart I didn’t put two and two together and realized that this is something you all might find useful. But let me change that situation today.

Velveting can be done many different ways, but today I’m going to show you how my mom does it using two different methods. When I asked her about velveting, the term drew a blank stare. It was something she’d picked up from a recipe book decades ago, and it didn’t have a name. It was just one step in the recipe. But now people are cooking more Chinese food at home, trying to reproduce their favorite takeout dishes without the addition of MSG or additives. And the texture of whole meat is so distinctive – and unique when velvet isn’t used. You can turn chicken breasts from a dry, “rough” texture to a soft, moist, slippery meat.

The good news is that chicken seeding is easy, but beef seeding is even easier! All you do is slice the beef against the grain and then marinate it in bicarb for 20 minutes before washing the bicarb off thoroughly (be sure to do this because you don’t want the bicarb flavor) . For chicken breast, mix it with egg white, cornstarch, and bicarb, then quickly cook in water. Both methods tenderize the meat quickly. And if you really have the time and effort, the beef method with just the bicarb works well for chicken too, just marinate for 7-8 minutes.

I was in Canberra two weekends ago to do a bit of research for two upcoming Canberra posts. One day, when I was having lunch alone in a hotel, I noticed how different conversations are conducted in the capital. While waiting for my meal, I overheard a three generation family talking. A man told a story to two women and a little boy. Topics ranged from human trafficking, slavery and Afghanistan. It was all very mature and intriguing (I love this type of conversation and I was so engrossed in it that I almost wanted to join in).

“And then it was all just a moral camouflage,” he said.

“What is moral cover?” I said to myself.

“What is moral cover?” said the boy. Phew, I didn’t have to interrupt their conversation and let them know I was listening (although anyone who was paying close attention would have known).

He explained that it’s a term for doing something bad but finding a moral reason for it. Hence, getting a moral cover or an excuse for doing something. I felt smarter just sitting next to them and learning a new term.

Along with learning the term velvet of course! 😉

Tell me, dear reader, have you ever heard of the velvet of flesh? Or the term moral cover? Do you usually tenderize your meat before cooking it? Do you have another method?

DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram using the hashtag #notquitenigella

Beef & Broccoli

Rated 5.0 out of 5 by 2 readers

An original recipe by Lorraine Elliott

Served 4

500g/1.1lb piece of rump steak

4 tablespoons baking soda

2-3 tablespoons water (enough to form a paste)

3 garlic cloves, peeled and crushed with the base of your knife

1 large onion, peeled and cut into sixths

1 head of broccoli, florets only

1/2 cup soy sauce

1 tablespoon of sugar

1 tablespoon cornstarch or fine cornstarch and 2 tablespoons cold water

Step 1 – Slice the beef against the grain – this aids in the velveting process as it penetrates the fibers better. Be sure to remove the white, stringy bits as they won’t soften and make the meat tough. Place the beef slices in a bowl and toss with the bicarb and water until the beef chunks are coated. Cover and refrigerate for 15-20 minutes.

Step 2 – Have all the other ingredients ready as this will cook very quickly. Rinse the bicarb very well from the meat (feel the beef and if there are any bicarb grains, rinse under the running water) and pat dry with a few paper towels. Place a large wok or skillet over high heat and add some oil. Sear and brown the beef until almost cooked through. Remove from the pan and set aside. Add a little more oil and add the onion and garlic and sauté until soft and translucent. Add the broccoli and sauté for about 30 seconds. Add the soy sauce and sugar and the beef and toss quickly and briefly until the beef is done. Set aside the beef and vegetables to access the sauce and add the cornmeal and water mixture to the sauce to thicken. Pour the sauce over the beef and vegetables and serve.

Chicken with snow peas

500 g chicken breast or 1.5 large chicken breasts

1 egg white

2 tablespoons cornstarch or fine cornstarch

1/2 teaspoon bicarb soda

1 teaspoon of salt

7 slices of fresh ginger

2 garlic cloves, peeled and crushed

1 large onion, peeled and cut into sixths

200g/7oz. snow peas

1 cup chicken broth

2 tablespoons soy sauce

2 tablespoons cornstarch or fine cornstarch and 4 tablespoons cold water

Step 1 – Slice the chicken breasts into small, thin strips, thinly against the grain. I think my slices were too thick so I cut the breast in half horizontally first. Beat the egg whites until fluffy, then stir in the bicarb and cornstarch. Coat the chicken in this mixture. Cover and place in the fridge for 30 minutes.

Step 2 – Heat a large pot of water to a boil and add the chicken one at a time so they don’t stick together. Simmer for about 45 seconds, then drain in a colander.

Step 3 – Heat a frying pan with oil and add ginger, garlic and onion and sauté. Add sugar snap peas and fry for about 30 seconds, then add chicken broth, soy sauce and chicken. Cook until chicken is tender, about 1 to 2 minutes. Push the chicken and snow peas aside to get to the sauce and add half the cornmeal and water mixture to the sauce to thicken it. Add more if needed. Pour the sauce over the chicken and vegetables and serve.

Use McCormick Culinary Unseasoned Meat Tenderizer when you want to tenderize your meat without adding flavor. Use Meat Tenderizer just prior to cooking by dampening the surface of the meat with the tenderizer. Do not add salt and cook immediately. Thicker cuts of meat may need to stand exposed for 30 minutes before cooking.

McCormick Culinary® Unseasoned Meat Tenderizer tenderizes smaller cuts of meat without adding extra flavor:

• McCormick Culinary Unseasoned Meat Tenderizer is the perfect first step to succulent and impressive meat applications from kabobs to grilled steaks.

• McCormick Culinary Unseasoned Meat Tenderizer is specially blended for chefs and is the right choice for tenderizing when you want the meat’s true savory flavors to come through without the need to add extra flavor or salt.

• McCormick Culinary Unseasoned Meat Tenderizer is kosher and contains no MSG.

• Our global sourcing allows for unparalleled control and understanding of our supply chain, ensuring every product delivers a pure and consistent taste.

• There are 6/35 oz. bottles in a box. Our 35 oz. is the perfect size to have on hand for back-of-house use or for preparing recipes in bulk.

• Create recipes that fall off the bone by preparing the meat first with the McCormick Culinary Unseasoned Meat Tenderizer.

Menu suggestions:

McCormick Culinary® Unseasoned Meat Tenderizer is ideal for use on:

• Juicy steak marinades

• Slow cook pot roast with potatoes, carrots and celery

• Spicy Beef and Apple Stew

• Tender Philly Cheese Steak Sandwiches

• Cowboy brisket

Prep Instructions:

No preparation necessary. McCormick Culinary® Unseasoned Meat Tenderizer tenderizes even the toughest cuts of meat. The large top opening allows you to use measuring spoons to dose as little or as much as you like.

Storage:

McCormick Culinary® Unseasoned Meat Tenderizer has a shelf life of 720 days when stored tightly capped in a cool, dry place to protect from flavor loss and moisture. Avoid heat, humidity, direct sunlight and fluorescent lights to preserve flavor and color. Always use dry measuring spoons and cups to ensure optimal product integrity.

Let’s face it — a thick juicy steak from your local butcher or grocery store might be delicious, but it usually doesn’t come cheap. When you’re on a budget, you can’t always splurge on quality cuts of meat. Instead, you need to make the most of more affordable options. A meat tenderizer makes this task much easier by breaking down tough tissue in the meat, making it tastier and more tender. You can also use a mechanical tenderizer to flatten thicker cuts of meat to reduce cooking time and allow spices to penetrate more easily.

Take a look at our buying guide to learn everything you need to know to choose the best meat tenderizer for your kitchen. We’ve also included some specific product recommendations, like our top pick, the KLEMOO meat tenderizer, which features 48 ultra-sharp blades to effectively tenderize without requiring a lot of pressure from you.

Considerations when choosing meat tenderizers

Type

While you can buy powdered meat tenderizers at the grocery store to tenderize your meat with special acids and enzymes, it often over- tenderizes the meat. A mechanical meat tenderizer gives you more control over how soft and tender the meat becomes. There are two main types to choose from: mallet knockers and blade or needle knockers.

A mallet tenderizer is exactly what it sounds like. It’s a hammer-like tool with a textured surface that you use to strike the surface of the meat to soften it. Most mallets have two sides to provide both a fluted head for tenderizing and a smooth head for smoothing.

A blade or needle beater is a portable device that contains a series of blades or needles. Press the top of the meat tenderizer and the blades will emerge and pierce through meat to break up tough tissue.

Both types of meat tenderizers tenderize meat, allow marinades and spices to penetrate more fully, and reduce cooking times. Some users prefer a blade or needle model, as they typically don’t require as much hand strength as a hammer mallet. However, a blade or needle beater cannot flatten meat like a hammer model.

handle

If a meat tenderizer does not have an ergonomically designed handle, your hands can quickly become tired. For a meat tenderizer for meat tenderizers, opt for a model that has a contoured handle with a non-slip grip. The handle of a blade or needle softener should fit comfortably and firmly in your hand so it doesn’t move while softening. A model with a spring-loaded mechanism in the handle is ideal, as it allows you to control the tension and avoid hand fatigue.

features

Tenderizing surface design

Some blade smashers have blades in a circular pattern, while others arrange them in a linear pattern. Those with a circular configuration are usually easier to store, but a tenderizer with a row of blades usually offers better control.

A meat tenderizer generally has a ridged side for tenderizing and a flat side that you can use to flatten chicken, veal, and other meats.

Retractable blades

With a bladed meat tenderizer, you are less likely to have an accident if you choose a model with retractable blades. They feature a spring-loaded handle design that prevents the blades from being exposed when the meat tenderizer is not in use, meaning you won’t cut yourself reaching into a drawer to pull out the tool.

Lock out

To ensure the blades aren’t accidentally exposed if something presses against the handle when the tool is stored, opt for a meat tenderizer with a locking feature. It allows you to set the blades in the closed position when not using the meat tenderizer, or in the open position when tenderizing meat so you can work faster.

Guard

Bladed meat tenderizers may offer a protective plastic cap that sits over the blade portion for storage. It prevents your fingers from coming into contact with the blades and also protects them from damage when the tool is in a drawer.

Prices for meat tenderizers

Meat tenderizers usually range from as little as $3 to more than $25. You’ll typically pay anywhere from $3 to $10 for a basic mallet style meat tenderizer, while high quality mallets and blade tenderizers can range from $10 to $25. Those costing more than $25 are usually professional tenderizers.

FAQ

Q. What are the benefits of using a meat tenderizer?

A. Meat tenderizers not only help tenderize tougher, less expensive cuts of meat, they can also make meat tastier by allowing marinades and seasonings to penetrate the meat more easily through the channels they create – and in less time . Flattening thick cuts of meat with a tenderizer may also require less cooking time.

Q. What cuts of meat typically need to be tenderized?

A. Many cheaper cuts of meat can be tough and benefit from a tenderizer. In particular, flank steak, strip steak, chuck roast, brisket, lamb and pork shoulder and front and hind knuckle are ideal candidates.

We recommend meat tenderizers

The best of the best: KLEMOO meat tenderizer

Our Opinion: An excellent robust tenderizer that has many loyal users and can handle larger cuts of meat with ease.

What we like: Features 48 extra-sharp durable stainless steel blades, meaning it doesn’t require significant hand pressure to use. The handle is well made and feels good in the hand. Features a dishwasher safe design and a plastic cap for storage.

What we don’t like: More expensive than other models. Some users have experienced accidental cuts.

Best value for money: Koncle Professional Needle Meat Tenderizer

Our Opinion: A highly effective tenderizer that helps transform tougher, budget-friendly cuts of meat into tender, flavorful meals.

What we like: Offers a quality design and construction that’s extremely easy to use. Includes protective cap for storage. Comes at an attractive price. Users value robustness and durability.

What we don’t like: Size is an issue for larger cuts of meat. Some owners find the tool difficult to clean.

Choice 3: OXO SoftWorks meat tenderizer

Our take: A classic and easy-to-use mallet-style meat tenderizer, with one flat side and one textured side for versatility.

What we like: The streamlined design makes cleaning a breeze. The handle features a solid, well-sized grip that is non-slip in wet or dry conditions. Quality material and construction make it a durable tool.

What we don’t like: Not a good size for larger cuts of meat. Some users find that the handle can slip off when wet.

Jennifer Blair is a writer for BestReviews. BestReviews is a product reviews company with a unique mission: to simplify your purchasing decisions and save you time and money. BestReviews never accepts free products from manufacturers and buys every product it reviews with its own funds.

BestReviews spends thousands of hours researching, analyzing, and testing products to recommend the best choices for most consumers. BestReviews and its newspaper partners may earn a commission if you purchase a product through one of our links.

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Briefly soaking meat in a solution of baking soda and water increases the pH on the meat’s surface, making it more difficult for proteins to bind excessively, helping the meat stay tender and juicy as it cooks. Our recipes, like our Vietnamese-Style Caramel Chicken with Broccoli, typically call for a 15-20 minute treat, but what if your dinner prep is interrupted and that time doubles or even triples?

To see if soaking longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced ​​chicken breast, and sliced ​​pork with baking soda—¼ teaspoon for the beef and 1 teaspoon for the sliced ​​meat—differently long before you cook it. We were surprised to find that samples treated for 45 minutes were identical to those treated for only 15 minutes.

Here’s why: The acid/base reaction is very fast and doesn’t build up much over time. When we weighed the treated ground beef samples before and after cooking, we found that the sample that had been treated for 45 minutes retained only 3 percent more moisture when cooked than meat that had been treated for only 15 minutes.

THE BOTTOM LINE: Fifteen minutes is long enough to reap the benefits of a baking soda treatment, but don’t worry if your dinner prep is interrupted and you need to add a little extra time.