The dual-head design of this meat tenderizer serves both to tenderize meats and flatten them to a consistent thickness for even cooking. It is balanced for even strikes as you use it. For best results, trim away excess fat and chill meat in the freezer for about 30 minutes (not long enough to freeze). Always place a cutting board under the meat to protect your countertops. Work both sides of the meat to a consistent thickness and texture, working thicker ares more than thinner ones, without breaking all the way through. Perfect for flank or skirt steak, chicken cutlets, eye round, rabbit and other wild game. braciole, chicken fried steak, cordon bleu, and wienerschnitzel. It is also useful for cracking ice. This tool is strong, durable, naturally non-stick, nonporous for kitchen safety, well balanced and hand washable.
- Silicone-coated heavyweight aluminum
- 10.5: x 2.75” x 2.5”
- Toothed head break up tough meat fibers for tender texture
- Flat side flattens meat to a consistent thickness for even cooking
- Nonstick for easy cleaning
- Hand wash in warm, soapy water
