Product Information Original multi-blade hand-held meat tenderizer. Maximized cooking results from less expensive cuts of meat Features and Specification Features: Enter your model number above to make sure this fits. Penetrating knives create tiny heat channels within the meat Reduces cooking times by up to 40% resulting in much more juicy and flavorful meat (as the cooking heat has less time to dry out the meat) Provides pathway for marinades to be absorbed deeper into the meat....increasing absorption by up to 600% Allows heat to penetrate the meat evenly across varying thickness to prevent under / over cooking Ideal for enhancing any type of meat, not just tough or inexpensive meats, including but not limited to beef, pork, veal, chicken, turkey, venison, fowl, etc. Used by many fine restaurants to enhance meat flavor and texture Achieve better cooking results from less expensive cuts of meat with the multi-blade hand-held meat tenderizer Helps reduce cooking time by up to 40 percent; helps meats cook more evenly by reducing shrinkage Shipping / Return Policies (Balanced) Shipping Policies: We ship to the Lower 48 States only (Does NOT include Hawaii or Alaska) We cannot ship to PO Boxes/APO's We cannot combine shipping. No Local Pickup. All items will be shipped directly to you from our supplier within 1-3 business days. Most items are delivered within 3-5 business days, however, please allow 3-10 business days. All items are in stock when they are listed. Inventory is tracked and updated regularly. However, if demand exceeds our supply, we will give the customer the following options: Full refund. Have the item back ordered and shipped when it becomes available. We will offer other items in similar style and quality. Your bid / purchase of the item implies you agree to this policy. If you have a question about a product not otherwise answered in the item description, please contact us via eBay messages first and allow us the opportunity to help you and be sure we have what you're looking for. Exchange/Return Policy: Your satisfaction is guaranteed! If for any reason you are unhappy with your item, just return it within 30 days for a full refund, minus shipping cost. Please contact us prior to initiating a return so that we can issue you a refund authorization. Payment Policy We require Immediate Payment. Must be an authorized address. Question Answer Q : Sorry if this is a stupid question, but I wouldn't know how to use this for my grass fed beef. Does it come with instructions? A : No such thing as a stupid question, and yours is more than valid as this item is much different than the usual meat tenderizer, which is basically a hammer-flat on one side and raised, dull "nubs" on the other. I find this invaluable for the tougher cuts of meat, not just beef. My basic instructions, whether using sto… see more No such thing as a stupid question, and yours is more than valid as this item is much different than the usual meat tenderizer, which is basically a hammer-flat on one side and raised, dull "nubs" on the other. I find this invaluable for the tougher cuts of meat, not just beef. My basic instructions, whether using store bought mass market beef, or your finer animal, i.e. grass fed, is to forget all you know about the regular hammer-style tenderizer, which mainly mashes the fibers and can lead to "mushy" steaks. The purpose of the flat "needles" is to break up the fibers, not destroy them, resulting in a much more tender cut of meat than would normally be possible. Now, as with any new device anyone is unfamiliar with, this can take some practice, so my suggestion is to begin with, say, the cheapest cut of meat, i.e. chuck when it's on sale(I find it regularly for $1.99/lb) and using a wooden(MUST be wood) cutting board, gently press the device(I say gently but the term is relative as it does take quite a bit of pressure to penetrate the meat) numerous times, covering the entire cut until you feel the texture is as you'd like it. Repeat on the other side if you feel it necessary. This will take a little practice, but once you get the "hang" of it, you'll wonder how you ever lived without one! My favorite is to prepare a 3# + tri-tip(sirloin) before marinating to allow the meat to absorb all the lovely flavors and it's almost impossible to over do the tenderizing with what can be one of the tougher cuts, and it CAN result in some of the most tender, cut with a fork meats you've ever had. Don't squirm, but my Father loves beef and pig tongue and heart. Now while he is just as happy to have me boil them, they are not what you'd consider tender by any stretch of the imagination, but the last time I served him beef tongue after using this tenderizer, I thought he was going to cry, it was that tender. And no, I do not work for Jaccard but maybe they should have me as a spokesman. Ha-ha! I hope this helps and I wish you the same success I've had with mine. Believe it or not, I've used this on filet-VERY SLIGHTLY-and have gone to Heaven every time! Here's wishing you the best and forgive me for being so long-winded> Jay see less
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