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Jaccard 45 Knife Meat Tenderizer

by Jaccard

List Price: $23.99
Price: $23.37 & FREE Shipping on orders over $35. Details
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  • Enhances effect of marinades
  • 45 stainless steel knives
  • Reduces cooking time by up to 40%
  • Use on all types of meat
  • Gold Medal winner
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Frequently Bought Together

Jaccard 45 Knife Meat Tenderizer + Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles
Price for both: $40.37

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Product Details

  • Product Dimensions: 8 x 7 x 4 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000A3I3G0
  • Item model number: 44196
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (63 customer reviews)
  • Amazon Best Sellers Rank: #23,546 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Meat tenderizers enhance the effects of marinades and reduce cooking time up to 40%. Simple to do, this age old technique makes faster, more flavorful, more tender meat! Made by Jaccard, makers of professional cooking tools since 1962, Jaccard tenderizers do an excellent job on beef, chicken, pork, veal, turkey and game, penetrating flavor deeper into the meat easily. The knife cartridges are removable for easy cleaning. This item has 45 tenderizing knives. Made in the U.S.A.

Customer Reviews

It is easy to use, cleans up easy.
melinda short
Bought Top Sirloin Steaks...used the Jaccard and was able to cut my steak with a fork...almost as tender as a Tenderloin!
Elizabeth Trachtman
This item worked great for tenderizing meat.
Catherine James

Most Helpful Customer Reviews

24 of 25 people found the following review helpful By Spyce VINE VOICE on August 8, 2008
After using this tenderizer for a few months, I have included it on my list of kitchen essentials. I have had other knife type meat tenderizers that were hard to clean, easy to rust, and not as efficient as this one. I like this one because it has thin flat blades as opposed to some that have the thicker prong type blades that basically poke holes in the meat. Norpro Professional Meat Tenderizer I thought it was doing a decent job until I switched over to this one. The thin blades on the Jaccard slices through the tough connective tissue rather than poking holes in it. The Jaccard also covers more surface area than the other tenderizer. It seems that by having the three rows of blades and slicing through the tissue, the meat doesn't draw up and become tough and chewy.

For my first use, I put this to the test on 1 1/4 inch bone-in pork loin chops (see comments for recipe). I tenderized twice on both sides and put them in the brine for a couple of hours as opposed to the 4 listed in the recipe and grilled them. They were superb! Tender and juicy without any chewy pieces in the center. I was really impressed with the results. I gave the recipe to one of my guests who tried it and said they turned out good but weren't as tender as the ones I did! I guess I should have told him to buy and use one of these first!

I have also used this on split chicken breasts. I normally cut them in half lengthwise and then pound them down a bit to guarantee tenderness. I decided to try the tenderizer on them instead of cutting and pounding, and it worked like a charm. I seasoned them first with salt/pepper and a little onion powder.
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22 of 23 people found the following review helpful By Larry Blakely on December 18, 2011
At first glance, this looks like a really great product. I purchased one and used it one time, and it really made the beef roast very tender. Then I went to wash it and discovered that the stainless steel on the prongs are just pot metal with a stainless steel coating. Some of the stainless steel coating had come off and bits of it were in my beef roast. I had to throw the roast away, for fear of eating pieces of metal that would most likely cut me up inside. I hoped and prayed that the beef I had eaten, did not contain some of the metal bits. Please beware of this product. Why couldn't they just used solid stainless steel prongs, which would not exhibit this problem. Again, beware because the stainless steel metal can peal off and bits of metal can be lodged in your food. VERY DANGEROUS.
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11 of 13 people found the following review helpful By Joel B. Cohen on March 21, 2007
This is an excellent item. But I still pound skirt steaks with a "tenderizing" mallet first. The combination make the steaks truly "melt in your mouth" tender. This cleans easily by just putting it, intact, into the dishwasher.
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7 of 8 people found the following review helpful By Klaus on January 11, 2007
Verified Purchase
I ran this thing over a tough chuck roast a few times and I could cut it with a fork. A great Item in the kitchen. As with any sharp object, be careful, especially when cleaning it.
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6 of 7 people found the following review helpful By K. Richardson on December 9, 2007
Verified Purchase
I was at my wit's end. We have always raised our own beef with the best results, but with this last calf, the meat was nearly inedible. I tried everything but the meat was sooo tough it was impossible to chew. Out of frustration I began looking for recipes to soften up and make the tough meat edible. I began reading about beef which had been jaccarded, and consequently, made the oldest cow's meat absolutely wonderful. So I did a search and discovered the Jaccard meat tenderizer. It is absolutely the most marvelous product!!!! It has saved me from having to turn a lot of my meat into ground beef. I wasn't overly aggressive the first time I used it but now I use it on both sides of each cut of meat I prepare. If you have tough beef,this is the product for you. Now the beef cuts cuts easily and tastes like the homeraised beef I am used to.
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4 of 5 people found the following review helpful By David Attaway on January 3, 2007
Verified Purchase
This is the first product of this type I have used, so I have no basis for comparison. The product seems well made, and assembles/ disassembles fairly easily.

It works great with steaks that are fairly tender to begin with. It does flatten them a bit, but not nearly as much as a mallet-type tenderizer.

It also seems to help the marinade penetrate better, although I've not done side-by-side comparisons.

I have used it on less tender steaks, such as flatirons, with mixed results. The first time I used it it worked great. The second time, the steak had some hidden tough areas (thin silvery sinew), and those areas remained tough despite the tenderizing.
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2 of 2 people found the following review helpful By Kalibr on March 15, 2010
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My brother-in-law owns this same meat tenderizer and always brags about how well it works. I read all the positive reviews here and decided to purchase it. The Jaccard is very well designed and constructed of high quality materials. I first used it on a large piece of flank steak. The meat turned out very tender and well marinated. The same was true for chicken breasts. Clean up isn't very difficult as the device easily comes apart. I highly recommend it.
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2 of 2 people found the following review helpful By LUIGI on October 10, 2011
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I have previously owned a Jaccard tenderizer, but this new one is even better by having a simplified cleaning system. Just push a button and pull out the blades for cleaning. Jaccard has always been a top of the line tenderizer and this just makes it all the better. Easy to use and very effective, just remember that seasonings and marinades work that much faster than without being tenderized. Excellent product.
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