The Jaccard meat tenderizer, the number 1 choice of professional chefs around the world, utilizes razor sharp stainless steel knives to easily break down the connective tissues that make meat tough and chewy, resulting in a perfectly tender piece of meat every time. The razor sharp stainless steel knives create tiny "heat channels" within the meat, allowing heat to penetrate more quickly...reducing cooking time by up to 40%. These tiny "heat channels" also allow marinades to be fully absorbed into the meat in as little as 5 minutes...eliminating the need for meat to soak overnight.
Up to 40% less time on the heat means less loss of natural flavors, juices, and marinades. The tiny "heat channels" increase the absorption of liquid marinade by up to 600% and promote uniform cooking throughout even the most uneven cuts of meat. The pathways also allow chicken, turkey, and other poultry to self-baste, creating juicier meat and crispier skin.
