How does a Jaccard Meat Tenderizer Work?

Are you a steak lover looking for that perfectly tender bite of meat? Have you ever wondered how restaurant chefs are able to achieve this melt-in-your mouth flavor and texture? Well, wonder no more! Introducing the Jaccard Meat Tenderizer – it’s the secret weapon behind those succulent steaks. Read on to learn all about how this simple kitchen tool works its magic so that you can make your own gourmet meals right at home!

The Jaccard meat tenderizer is the best tool for tenderizing steaks, chicken, pork and seafood. Much better than a mallet, this meat tenderizer (with its 45 razor-sharp blades) slices through the connective tissues found in meat which can sometimes cause it to be tough.

Another advantage to tenderizing like this is that it allows marinades and rubs to penetrate more deeply into the meat, flavoring it all the way through. It will also reduce cooking and grilling time – up to 40%. The new design of the Jaccard meat tenderizer allows you to remove the blade cartridge for easier cleaning.

How does the Jaccard meat tenderizer work?

Most people know that juices escape from meat as it cooks. This happens because the fibers in the muscle contract. The juices are squeezed out of the meat and that results in dry meat. Only cooking on low temperatures can prevent it. (under 120 Fahrenheit)

By cutting most of the fibers with a Jaccard the contraction while cooking is less and the meat stays juicier.

Most steakhouses use a Jaccard to make their steaks like the New York Strip and Rib Eye more tender. Bear in mind that the Jaccard does not leave any obvious marks on the meat once it has been cooked. People served a Jaccarded steak generally will never know. It tenderizes by cutting enough of the meat fibers to make it much easier to chew, but without getting soggy or mushy.

It’s a strainge concept because generally one would think that by cutting the meat more juice would run out. But the Jaccard cuts fibers that would otherwise pull and squeeze the meat which forces the juice out.
Experience shows that the meat perforated with the Jaccard loses less juice than the unperforated meat. The effect is huge. The un-Jaccarded meat loses about 50% more juice than the one that is Jaccarded.

See for yourself how the Jaccard meat tenderizer works

If you still wonder how you should work with the Jaccard tenderizer then watch the video. I can only say that I don’t want to go without one anymore.