Jaccard Tenderizer

We have one and we love it. First time we used it was on some NY Strip steaks. The first ones we tried were kinda tuff. Got the Jaccard and punched the meat w/it on both sides. It made the second batch of steaks much more tender.
Also I believe w/all them little holes in the meat, it allowed the rub to penetrate deeper also.
Mike

John, I've had a Jaccard for at least 25 years. Use it all the time on flank steak and skirt steak to make terriyaki steak or fajitas. Tenderizes the meat and helps the marinade to penetrate. Great investment.

Thanks all, have one on the way.

John

Yep,allows you to turn thin,tough meat into cube steaks,without paying the meat dept to run it through their machine twice.

Tom
Do all meats come out like cube steaks? Is there a point where it is tenderied but still looks like a solid piece of meat instead of half chopped?

It depends on how much you punch the blades through the meat.

The blades are thin/sharp,so it doesn't leave the look of a meat dept mechanical cuber.

Those are more dull and give a semiground impression.

Thanks.
We are flying in for a week over Memorial day to our little place in Ft Pierce so I hope we have some clear weather. Kathy

From all the good things said on this post I said I have to have one of these. The one I found is a made in China knock of the old model Jaccard at the local wholesale grocer. Maybe just a different label of the real Jaccard, but very well made. Anyway, I had some tough steaks in the freezer, and used it for the first time yesterday. This gadget is amazing on how it improved the meat. I would suspect the newer model that comes apart for cleaning is probably easier to clean, and probably easier to cut yourself also. After watching the promo movie on one of the internet sites I wondered how many restaurant steaks I have eaten that had been tenderized this way. After cooking the steak, even looking closely, its hard to tell that this old tough piece of cow had received some tender processing.

Check out Lowes as they have a "non Jaccard" copy in their BBQ section. It's only the single row of 16 spikes, but then again it only costs $9.99.

Worth trying at that price.

My Jaccard arrived yesterday, going to try it out tonight. I was surprised at how large and heavy it is, 45 blades, comes apart & back together again very easy.

Again, Thanks All
John

Just remember,them pink things is fingers.

LJ

Where did you order it from and how much?

quote:

Originally posted by Tom:
Just remember,them pink things is fingers.

I'm using both hands on top for that very reason, don't want them to be pink & red. BTW, local Publix will order Tri Tip at any time, they get it in 2-3 days.

Q'n Mike, Sorry, do not remember. Did key word search for Jaccard and looked for best deal with shipping, about $40.00.

John

Oops, forgot. It worked as advertised on a piece of chuck for pot roast, very tender.

John

This is one of the coolest things since sliced bread, pierced meat.