Meat hammer ?

[jmc]

Dad used one to make Swiss steak every Sunday. Floured the meat and then beat the flour into it. Ours had fine teeth on one end and coarse teeth on the other. Problem was the teeth had a meat/flour mix compacted into all the teeth and I had to scratch it all out.

 

[Cycledude]

If I was smart enough I would post the link from Amazon but I'm not, but it is not a hammer and it does a much better job IMHO. I may try to take a picture.

Thank you Lineman here is the link !
I even watched all the videos about it, I just might buy one myself.

https://www.amazon.com/Tenderizer-Stainless-Tenderizing-JY-COOKMENT/dp/B07GF4YH4C/ref=sr_1_1?crid=3VSB0SGID264Q&dib=eyJ2IjoiMSJ9.Jhmdq73KbwZOrHNKeOk3YWskh_qEG5mRGik5GO1GXTW58BnTAUi79oGq804I3qQlGbF9QGEPQFDE2Vmzkgz0TynI-l-Hk5YUXDJKOygypHSkCxZvFCGw0d7r90qkgSi_yrnkCyJXG4bs7TT1wzUyDC5VsIh_N157tOe8f21c5LI9Yyidr5z0rqvGcakT7B-P_jmIDGLCRXV8DlPKAOCdHk1I1HFSUCayvkzdLkLPHtXk6Za-rpVFj88JXNcB0Om-Zs_yRNkXjH2mlMmFeV8XdvjJIIt1qg792Ds97RJi80VsEe5dzH9WnnVd1cw6fDpPZUfl2QXfyLBate5PYrVIZrbD2WX0WDh5mKDVzkDtl-g.-f53lxhkj38wHSF50HrfvkS_KMaCPkrFiGS709PqV-A&dib_tag=se&keywords=JY%2Bcookment%2Bmeat%2Btenderizer&qid=1742961248&s=home-garden&sprefix=jy%2Bcookment%2Bmeat%2Btenderizer%2B%2Cgarden%2C155&sr=1-1&th=1

 

[gsganzer]

I use one all the time. I'll pound out chicken breasts to 1/4" thick. Mix some flour with salt, pepper and garlic powder and coat the breast, then pan sauté the breast with a good olive oil and butter. I'll then make an artichoke w/capers or some type of mushroom sauce and serve the chicken/sauce over pasta.

I also use it for tenderizing venison cutlets when making Jagerschnitzel.

 

[Mtsoxfan]

As a retired Chef, not that that matters, but when I'm using the hammer, or pot or pan, I'm just doing so to flatten the meat, whatever that may be. I do not use the toothed sides of the hammer, I only use the flat side. The toothed side can shred the meat when it gets thin, as that's all I'm trying to do, thin it out. Like others on here, for shnitzels, parm, rolling a filled roast.
The needle tool, works great for tenderizing, but for me, I'd prefer to eat chix or pork that is more naturally tender, not tough beef. Life is too short for tough beef "steaks". My Dr. prefers I eat leaner meats too.
That said, i do buy tough cuts like chuck, and use the proper cooking technique to tenderize. Think braising...

 

[ultrarunner]

S

Grew up with one, and still use one occasionally. Beef, pork, veal and chicken cutlets all benefit if making schnitzels or scallopini. Mine has a toothed "tenderizer" face and a flat "thinning" side.

standard in every kitchen in Austria/Bavaria.

Order a schnitzel in a restaurant and it always come with the sound of the tenderizer in the kitchen…

Pounded thin to cover the plate with fresh Lingonberry jam…

 

[ruffdog]

Dad used one to make Swiss steak every Sunday. Floured the meat and then beat the flour into it. Ours had fine teeth on one end and coarse teeth on the other. Problem was the teeth had a meat/flour mix compacted into all the teeth and I had to scratch it all out.

I remember doing this when I was young too! First cover the meat with plastic wrap so meat juice wouldn't be all over the place.

 

[MossRoad]

...Jagerschnitzel.

We used to do shot of that in college.

(had to look it up. looks tasty! )

 

[ultrarunner]

We used to do shot of that in college.

(had to look it up. looks tasty! )

Schnitzel with wild mushroom sauce… yum