Meat Tenderizer Tool, Stainless Steel Ultra Sharp Needle Blade, Ideal for Beef, Chicken, Turkey, Pork, Steak, Kitchen Cooking Gadgets Essentials, Best for Marinade, Roasting & Grilling by Chef Master

Edit: Doing 2 sets of holes on each side (4 total), made a dramatic difference on thin-sliced pork chops. They changed them from hockey pucks to tender. Also used this on flank steak for fajitas that made them so tender that my son say "You've really gotten better at this recipe!". :) This is a game-changerIt is larger than I thought it would be (too big for kitchen drawers, so I am temporarily putting it in a kitchen cabinet), but it is sturdy, solid, and the action works well. It has the feel of a quality item. I'm still experimenting with it, but so far, it seems like the more holes you make, the better.

I was looking for something to tenderize some venison steaks without pulverizing them with a meat hammer. This tool worked perfectly—the first time, every time. It's no problem. It's very sturdy and and should last a while.

I bought one of these at a restaurant supply store several years ago and we loved it. We grill a lot of venison and this makes it so completely tender and lets the marinade work much better. Other family members asked our secret to such good steaks and once told, they all bought one too.The two large screws that hold the piece together became loose over time and trying to screw them in tighter just eventually made them break through the plastic on the other side. I searched Amazon for the same unit and didn't find it, so ordered another brand. It lasted 6 uses before the plastic housing broke apart. A more diligent search of Amazon lead to finding the original brand of what we had (this one) and we ordered a new one. It works great, just like the old one did.If they can upgrade the part where the two big screws hold the plastic housing so they don't get loose, I would be in for 5 stars. Even with that flaw, it's the best one out there.

I’ve had this for over a year now. It is great. I use it on chicken breasts and slices of lean pork loin, then I marinate them accordingly, sometimes freezing a batch. The meat cooks up fork-tender and juicy. This allows me to cook very lean flavorful meat without it drying out.

This is a rugged tool. I was surprised at the weight and quality of the Meat Tenderizer. It is easy to use and does a good job of tenderizing meat. I used it on some NY strip steaks with marinade. It was more tender and tasty than I was used to. After you try this tool, you will use it every time.

I was looking for a sturdy meat tenderizer that would work on small & large pieces of meat. This certainly fits the bill. It arrived exactly when I expected & I immediately washed it & used it on my steaks. It has a very sturdy build to it; but it is quite big & somewhat taller than other meat tenderizers. (You can't really see just how big it is based on the picture.) I have small hands, so it took me a bit getting used to its size. The handle is comfortable & has a nice grip so it won't slip even if your hands are wet. The blades are quite sharp, so you definitely need to be wary of this when using it. Do not rock the product back & forth, just place it on top of the meat & push straight down, then left up & move it to the next area of the meat & push straight down. It is dishwasher safe (I would say top shelf only) & I will also say to wash it first before using it. It works great on chicken, but much better on thick cuts pork, beef, bison, elk, & deer. I also love that marinades seem to work faster/better after I use the tenderizer. I could actually taste the marinade through my entire piece of steak after marinating for only 4-6 hours. It's a tenderizer with heft & does exactly what you expect it to.

It's amazing once you use this tenderizer on normally non tenderized meat of chicken how it changes the texture after cooking!! It is very well constructed too

The method of operation is to place the device on the meat and push down. In the process the meat will get slightly thinner. Now having said that, to get it back to its original size pick up the meat and form it back into your desired shape. This is a great tool to make the toughest meat tender and the most tender meat even more tender. Try this if you own a barbecue cooker with a top to close. Place the lid on the barbecue and bring the internal temperature to 350 degrees. Once the steak has been tenderized coat the top side of the steak with avocado oil and then place you seasoning on top of the oil. Place the steak on the barbecue grill oil and seasoning side up and place the top on the barbecue cooker. Don't flip the steak. Cook it on one side only. Flip the steak over when serving so the grill and charcoal marks are presented in a proper fashion. This method allows the proper charcoal buildup on the steak without over cooking the steak. In this method, the seasoning and oil works its way into the middle of the steak while the searing of the meat keeps the juices in. Good fun for all.