Customer Reviews

Jaccard Simply Better Meat Tenderizer Knife 45 Blade Stainless Steel Md: 200345NS

5 star:		(51)
4 star:		(11)
3 star:		(2)
2 star:		(1)
1 star:		(1)

 

 

By having all those blades pierce the meat, it breaks down the connective tissues, thereby - tenderizing the meat. It also allows for marinates to really soak into the meat easier, cutting down on marinate time and having fully marinated meats. The method works, the design is good. It's a good, solid product. My only complaint is that it's hard to clean. The blades are extremely sharp, so you want to be very careful. There are 3 rows of sharp blades and the blades are non-removable. Each blade is gets coated with meat juice and bits of meat, yet you can't scrub each blade. Running it under hot water and scrubbing the outside with soapy hot water is about the best I could do for a good clean. I think the inner blades were cleaned enough with this method, but it's a bit of a pain to ensure cleanliness. This is the complaint I have of all meat tenderizers of this design, but this is the only one that lets you do something about it. Even though the instructions say that you don't need to disassemble it to clean it - rinsing with soapy water will do - I'm a little more anal than that and I like that I can disassemble it to really ensure cleanliness. The con to that then is that it's a pain to disassemble it each time to clean it. I guess every pro has it's con? It's also nice that you can just buy replacement blades for it - although I don't see the blades actually dulling anytime soon.

I didn't mean for this to be a negative review.... but I wanted folks to know that the tines do not easily line up when re-assembling this unit following cleaning. This can be frustrating because these tines/blades are very sharp and that obviously can be an issue. Perhaps the one I received just has the tines/blades slightly out of alignment and this is a rare problem, I had actually read about this problem in another review and marked it down as an isolated case, but now I dont think so.

That said, This thing works great and definitely does the job as advertised as far as tenderizing goes.

My suggestion is to wash without disassembing and you will be fine. Or buy the model that does not disassemble.

I absolutely love this meat tenderizer. I have used it many times in the first few weeks I've owned it and I can't believe how good a job it does. All those insertions soak up marinade and it results in an unbelievable meal.

A must own item!

This is simply the best meat tenderizer I've ever used! I bought this tool a week ago and am super pleased with the quality and function is provides. It is very simple to use, sturdy, well built, easy to clean, and very effective. I used it on chicken breasts for the grill and I've never tasted more juicy, tender chicken in my life. If you want tender meat, this is your secret weapon. You only need to pass over the meat once because the blades are so sharp and perfectly spaced. This quite possibly could be the "perfect gift solution," surely not every owns one of these, but they should!

This is a must-have. Far superior to any meat tenderizer I've tried before. It simply gets the job done and gets it done well. You won't believe how tender your meat will be after using this tool. It comes apart for easy cleanup. Get it, you won't be disappointed!

This unit is solid and stands up to real world use. The Jaccard disassembles quickly and easily for cleaning.
Oriced right for this quality.
I'd get it again....BUT...I think it'll last and do it's job for a VERY long time.

The Jaccard does the job and does it well.

It does have two draw backs:
#1 The cover falls off very easily. It needs some dimples to hold it on better.
#2 Try not to disassemble the unit (take the cartridge out). If you do, it is horrible to try to reassemble the unit. I have spent 10 minutes trying to get the knifes all in line to get it to go back together. I now just put it in the dish washer and the dish washer does an excellent job of cleaning it.

The Jaccard consists of tiny little blades arranged in an array of 2 rows. The spring loaded mechanism pierces the meat when locked, and when unlocked ejects the blade cartridge for easy cleaning. The concept is to cut through tough connective tissue by making tiny cuts in the meat. Pretty straightforward.

One is tempted to jaccard a piece of steak several times on both sides, as is suggested. However this would be a mistake. The tiny holes created conduct heat very efficiently, and would cause the meat to overcook very quickly. Also, the holes seep juices especially when the meat is well-done. Both these factors will result in very dry meat. Therefore caution and skill is required to properly use this.

First, use it sparingly, only jaccard visible tendons and sinews. Second, when cooking, time is approximately cut by half. Obviously, this is not suitable for already soft meats like fish or seafood. This is also not suitable for stews, which require long cooking and would overcook and dry out the meat. The original application for the Jaccard is chicken-fried steak, which since the moisture is locked in by virtue of it being breaded and deep fried, you can certainly jaccard to your heart's content.

It does a great job tenderizing tougher cuts of meat and, since it can be disassembled easily, is easy to clean via an automatic dishwasher. The thing NOT to do is to pound meat with it. This risks driving the blades into the cutting board and bending the tips of the blades. They can be straightened using pliers if this happens. Still, it rates 5 stars.

When I first looked at this tenderizer,it seemed more than I wanted to pay for something like this. But this goes under the old saying " You get what you pay for " and this is an excellent well made product. I looked at the lesser priced tenderizers with pins instead of blades, and figured it would be less efficient pinching small holes in the meat as apposed to slicing it with the Jaccard Tenderizer. The blades on this actually make a small slice in the meat.

Jaccard also has a 48 blade model for a couple of $$ less. But to my knowledge it does not come apart for cleaning, this one does. ( Check out my customer image on the product page ). It is extremely important to clean this properly after using it on meat.

After using this for a couple of weeks it seems to work quite well. The only thing I found a bit discouraging was you have to go over a area multiple times to tenderize it properly. In doing so it tends to flatten the meat down, particularly noticeable on a thinner cut of meat. I originally thought one pass would do it.

This does work well for marinating meat, the holes allow the marinade to get into the meat in a short period of time.

If you use this on a large roast and the blades go in all the way, you are going to have a tough time getting them out again. I found when using it on a larger piece of meat, if you cook it for a short period of time before tenderizing it it works better. the blades seem to go in easier and the blood is congealed a bit so its less messy also. But best of all the meat you use it on is more tender.

Even though this comes apart easily for cleaning and reassembles just as easy, it's still a bit difficult to clean. Running the dish washer just to clean it is not practical at times. I found that soaking and swishing it around in a pot of hot soapy water right after use works best for me. I also use my Oxo Good Grips Flexible Vegetable Brush which has long bristles to clean between the blades. Caution blades are very sharp