Customer Reviews

Jaccard Supertendermatic 48-Blade Tenderizer

5 star:		(112)
4 star:		(10)
3 star:		(3)
2 star:		(1)
1 star:		(2)

 

 

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.

I live in the Midwest and boneless skinless chicken breasts prices have plummetted as compared to what they were a few years ago, but inexperienced cooks have made their preparation sometimes an exercise in patience with dry, chewy, stringy or sometimes rubbery meat. If it isn't overdone it is underdone. My mother usually pounded them flat to tenderize and make it easier to cook with consistent results. When I saw this product, boneless chicken came instantly to mind... either grilling or baking. It being winter, I decided to make a simple meal of Shake-n-Bake chicken breasts for my parents without telling them that I used the meat tenderizer. They came out so juicy and tender raved my mother as my father used a butter knife to cut them, they were perfectly and evenly cooked and to my surprise were as plump as they came out of the package. Just 3 or 4 times per breast and they were done. I am now dreaming of summer steaks, or even a chuck roast in the crockpot later this week. I am very pleased with the Jaccard Meat Tenderizer as it didn't change the texture of the meat as other had reported, and mine has two flat-head screw holes on one side and the blades can be replaced. I paid nearly $40 for mine at a local restaurant supply store and I think it will more than pay for itself by having GREAT meals at home instead of eating out. You can buy far better meat in the store than they have in most restaurants anyway.

I purchased this product from Maine Supply. Excellent seller by the way. I have used the Jaccard on chuck steak, a 5lb rump roast, pork tenderloin, round steak, boneless chicken breast, and chuck roast. The product does exactly as stated. It without a doubt tenderizes, decreases cooking time, and allows for marinades to penetrate readily. Tenderizing the rump roast on all sides gives the arm a workout but not too bad. And it is not as hard to clean up as some may lead you to believe as long as you clean right after using it and dont let the meat residuals dry on it. The benefit of the product by far out weighs any difficulty in cleaning. I cannot say enough good things about the Jaccard.

I bought this item to tenderize grass fed beef because it was specifically recommended by the rancher. It does a wonderful job! The difference between a Jaccard tenderized steak and an unmodified steak was astounding. I'm so pleased to have found an excellent way to tenderized without needing to alter the flavor with marinades and without adding any chemicals. I highly recommend this product.

Jaccard Tendermatic Meat Tenderizer - 48 Blade

I advise shopping around for price but this is one kitchen gadget you must have. In today's market we all need to save a bit on the food budget and this product allows me to buy a less expensive cut of meat and actually have a better result than an expensive cut with no treatment.
The hundreds of tiny cuts achieved by using this product, break up the fibers that make the meat tough and provide openings for tenderizers and marinades to do their work.

On better cuts of meat the effects are miraculous.

Beef, Chicken and Pork all benefit from mechanical tenderizing.

This product in some form is used in many fine restaurants.

I used it for tenderizing pork chops and eye of round steaks after marinating and just before grilling in my Generation 4 George Foreman Grill. The grilling time is now 2 minutes on High and 2 minutes on Medium and the meat is very tasty and tender. The Jaccard Supertendermatic Meat Tenderizer Knife 48 Blade Stainless Steel is a very useful kitchen tool. I wash it on the top shelf of my dishwasher after use.

While I find the Jaccard a nice tenderizer... I wish I would of bought one with about half the blades. It is a bit difficult to operate in some thicker and tougher meats.

This meat tenderizer is fantastic! I buy grassfed and finished beef straight from the farm which requires a little bit different cooking method, and my roasts and steaks are so tender I CAN BUY THE LESSER CUT AND STILL HAVE MORE TENDERNESS THAN THE MORE EXPENSIVE ONES! So, not only does it save you cooking time, IT SAVES YOU MONEY! It is also sooooo much healthier than using that "poison," MSG, to tenderize meats. This was a purchase I made on a whim, and I am really, really happy with it! If you like tender meat, try it. You won't be disappointed!

Product works as intended.Be careful when cleaning as the blades are super sharp. Have used one for many years.
Suggest you look at Alton Brown,s episode of "cubing around" on food network. Gives 3 recipes using the Jaccard unit.

I saw Alton Brown use a blade tenderizer to make cube steak, so I went to the local kitchen store to pick one up.The only tenderizers they had,were the mallet type,so I went to Amazon and picked out this one, for no particular reason. This one does a very nice job, it makes the meat very tender without making it look like a piece of roadkill. I would guess the marinade would flavor the meat better with all of the holes, bit I marinate overnight anyway, so I'll have to take their word for it.