I figured this would get lost in the chicken-fried-steak discussion.
We have a couple of pounders, but I have been curious about the stabbers.
Do they really slice through sinews and what-not?

What do people have, and how well do they like them?
Blades or needles?

I have read that there is a downside of buying commercially tenderized
meat -- that the blades can drive bacteria deep into the meat.

On Fri, 20 Feb 2015 21:52:48 -0800 (PST),
wrote:

>I figured this would get lost in the chicken-fried-steak discussion.
>We have a couple of pounders, but I have been curious about the stabbers.
>Do they really slice through sinews and what-not?
>
>What do people have, and how well do they like them?
>Blades or needles?
>
>I have read that there is a downside of buying commercially tenderized
>meat -- that the blades can drive bacteria deep into the meat.

I have had one like this for maybe 20 years.
http://tinyurl.com/pd6kkke
I like it. It seems to do the job. I use it just before I cook the
meat.
Janet US

On Friday, February 20, 2015 at 11:52:53 PM UTC-6, wrote:
>
> I figured this would get lost in the chicken-fried-steak discussion.
>
> What do people have, and how well do they like them?
> Blades or needles?
>
>
I had a meat mallet, looked like a small croquet mallet. It had metal 'spikes' which really weren't, they looked more like small pyramids.

"Janet B" > wrote in message
...
> On Fri, 20 Feb 2015 21:52:48 -0800 (PST),
> wrote:
>
>>I figured this would get lost in the chicken-fried-steak discussion.
>>We have a couple of pounders, but I have been curious about the stabbers.
>>Do they really slice through sinews and what-not?
>>
>>What do people have, and how well do they like them?
>>Blades or needles?
>>
>>I have read that there is a downside of buying commercially tenderized
>>meat -- that the blades can drive bacteria deep into the meat.
>
> I have had one like this for maybe 20 years.
> http://tinyurl.com/pd6kkke
> I like it. It seems to do the job. I use it just before I cook the
> meat.

I bought one relatively recently (on your advice?) I wouldn't want to buy
meat ready tenderized and I always use mine just before I cook it.
--
http://www.helpforheroes.org.uk/shop/

On 2/21/2015 1:46 AM, Janet B wrote:

>
> I have had one like this for maybe 20 years.
> http://tinyurl.com/pd6kkke
> I like it. It seems to do the job. I use it just before I cook the
> meat.
> Janet US
>

I have that one too. Does a pretty good job and makes some of the
lesser cuts more tender.

If you use it on a thicker cut of meat, it allows a marinade to
penetrate more If you use a rub first, it will push some of the spices
into the meat too.

Janet B wrote:
>
> I have had one like this for maybe 20 years.
> http://tinyurl.com/pd6kkke
> I like it. It seems to do the job. I use it just before I cook the
> meat.

Is that easy to clean? Looks like it wouldn't be.

On 2/21/2015 11:08 AM, Gary wrote:
> Janet B wrote:
>>
>> I have had one like this for maybe 20 years.
>> http://tinyurl.com/pd6kkke
>> I like it. It seems to do the job. I use it just before I cook the
>> meat.
>
> Is that easy to clean? Looks like it wouldn't be.
>

Put it in the dishwasher rack, then push "start" button. Not hard by
hand either.