When chicken cutlets are on the menu, or you need to tenderize a tough steak, this meat tenderizer can handle the job. The side with spikes is used to pound and break up meat fibres in tough meats while the flat side pounds and flattens any kind of boneless meat, so it’s an even thickness for even cooking. The top is smooth and curved for pressing and flattening meat. Great for everything from beef round steak to chicken breasts, to pork cutlets.
FEATURES:
Spiked side for breaking up meat fibres
Flat side for flattening meat for even cooking
Curved top that rocks for carefully flattening meat without pounding
Great for chicken, beef, and pork
Soft, nonslip comfort grip handle.
