Meat Tenderizer
Jaccard 3331 Meat Tenderizer
The only NSF certified, multi-blade, hand held meat tenderizer that does much more than just tenderize. Ideal for beef, fish, poultry and is the #1 choice of professional chefs and home cooking enthusiasts.
Features:
- Patented removable blade cartridge for quick and complete cleaning
- Penetrating knives create tiny heat channels within the meat
- Reduces cooking times by up to 40% resulting in much more juicy and flavorful meat
- Razor sharp knives effortlessly cut through the connective tissue in meat that can cause it to be tough
- Ideal for enhancing any type of meat, not just tough or inexpensive meats, including but not limited to beef, pork, veal, chicken, calamari, squid, venison and fowl
Jaccard 3331 Meat Tenderizer
The only NSF certified, multi-blade, hand held meat tenderizer that does much more than just tenderize. Ideal for beef, fish, poultry and is the #1 choice of professional chefs and home cooking enthusiasts.
Features:
- Patented removable blade cartridge for quick and complete cleaning
- Penetrating knives create tiny heat channels within the meat
- Reduces cooking times by up to 40% resulting in much more juicy and flavorful meat
- Razor sharp knives effortlessly cut through the connective tissue in meat that can cause it to be tough
- Ideal for enhancing any type of meat, not just tough or inexpensive meats, including but not limited to beef, pork, veal, chicken, calamari, squid, venison and fowl
Original: $29.99
-65%$29.99
$10.50Description
Jaccard 3331 Meat Tenderizer
The only NSF certified, multi-blade, hand held meat tenderizer that does much more than just tenderize. Ideal for beef, fish, poultry and is the #1 choice of professional chefs and home cooking enthusiasts.
Features:
- Patented removable blade cartridge for quick and complete cleaning
- Penetrating knives create tiny heat channels within the meat
- Reduces cooking times by up to 40% resulting in much more juicy and flavorful meat
- Razor sharp knives effortlessly cut through the connective tissue in meat that can cause it to be tough
- Ideal for enhancing any type of meat, not just tough or inexpensive meats, including but not limited to beef, pork, veal, chicken, calamari, squid, venison and fowl
