Awarded the "chefs of America" gold medal. Ideal for enhancing any type of meat, not just tough or inexpensive meats, including but not limited to beef, pork, veal, chicken, turkey, venison and fowl. Substantially reduces cooking time while juices are retained. The degree of tenderness is regulated by the number of times the tenderizer penetrates the meat.
The #1 choice of professional chefs
Easy to use with one hand
Ideal for beef, fish and poultry
Reduces cooking times by up to 40%
Choice of 16 or 48 blade models