Love me Tender... This Blade Meat Tenderizer Tool is the best thing since sliced bread!

Marinating and tenderizing are two of the easiest and tastiest ways to liven up a dinner.  Now there's a tool to help you with both.

I love a good seasoning and always put at least a little something onto any chicken or beef that I cook up.  I use an assortment of items — from the basic elemental herbs like rosemary, cumin, coriander to the complex mixes like shichimi togarashi and Jimmy O’s Texas Spicy Rub — when adding flavor to our meals.  Less frequently I put chicken in a bag to marinate in the fridge for a few hours.

Seasoning and marinating makes the food taste so much better but they mainly affect the outside the meat.  Depending on the type and cut of the meat, you also have to deal with muscle fibers and connective tissues.  Enzyme marinades can only penetrate so far into the meat, and acid marinades don’t do much at all other than add flavor.  You’ll need to use the old low-and-slow method (low temperature for a long time) to break down the connective tissues in some meats.

To get that flavor deep down into the meat and to help break down the connective tissues before cooking, you have to do something different.  This is where Cave Tools’ meat tenderizer comes in with its 48 stainless steel blades.

The tool fits easily in our kitchen tool drawer.  The blades are protected by a plastic storage case.  It’s easy to whip out and, with one simple push, that cut of meat on your countertop now has 48 new holes.  Move the tool around, push down, lift up, move around, repeat.  In no time your meat will be punctured hundreds of times.  It’s now ready to accept marinade, if you so wish, but it’s definitely tenderized with its muscle fibers and connective tissues sliced.  You’re not going to be hammering around on your counter with a meat mallet.

The spring-loaded bar keeps the meat on the countertop as you pull up.  The bar then protects the blade tips while not in use.  The handle has a nice, big grip.  The tool itself is solidly made, from the 48 blades to the spring to the handle.  It’s not going to fall apart in your hand while you’re preparing your food.

After you’re done, you can throw it into the dishwasher or clean it off in the sink.  The protective bar easily comes off — just pull the side handles to unlock it — so you can clean the blade tips.

The tool also comes with 25 professional recipes with instructions.

I wholeheartedly recommend this tool.  It’s so easy to punch up your meals without a lot of work or preparation.  That means more time to work on other parts of the meal, making your cooking even better as a whole.

Remember: The ingredients in marinades and brines can change the meat’s color. You can’t tell if meat is cooked to the safe temperature just by looking at it.  For safety, a thermometer (preferably digital) is the only one way to tell if meat is cooked properly.

You can find it here and get  15% Off with code TENDER15

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