Meat tenderizers are absolutely necessary when dealing with leaner, tougher cuts like flank or skirt steaks. And while fruit like papaya, kiwi, and pineapple contain enzymes that can tenderize meat, the results can be hit-or-miss, and impart a fruity flavor that you may not always want.
Now, you can tenderize meat a number of ways. However, you get more consistent results with far less effort when you use a tool beloved by professional butchers and chefs—the Jaccard meat tenderizer—which makes cheap cuts of meat taste like expensive ones. This gadget contains either 45 or 48 stainless steel… more
Sig Nordal 