1983 - Volume #7, Issue #1, Page #31[ Sample Stories From This Issue | List of All Stories In This Issue | Print this story | Read this issue]
New Meat Tenderizer Upgrades Cheap Meat
The hand-held Jaccard tenderizer has 48 slender, sharp blades that perforate the muscle and connective tissue in meat at a rate of about 37 times per sq. in. The treatment improves tenderness from 10 to 40% depending upon the condition of the meat, according to the company.
"It doesn't change the meat, either in flavor, juiciness or appearance. It'll turn round steaks into tenderloins, and cheaper cuts that would normally be ground up for hamburger into roasts," says a spokesman.
Simply place the meat to be tenderized on a wooden cutting board.
Take the protective cover off the tenderizer and press it on top of the meat. Thin blades penetrate the meat, cutting muscle and connective tissue in the same way large commercial tenderizers do ù and with the same results of reduced cooking time (due to the perforations) and increased tenderness.
The "Super Meat Tenderizer" with 48 stainless steel blades sells for $24.95; the "Mini Meat Tenderizer", which does the same thing but takes longer because it has just 16 blades, sells for $18.95.
For more information, contact: FARM SHOW Followup, Jaccard Corporation, 3421 Benzing Road, Orchard Park, N.Y. 14127 (ph 716 825-3814).
Click here to download page story appeared in.
Click here to read entire issue
To read the rest of this story, download this issue below or click here to register with your account number.