HIC Kitchen 12.5 In. Beechwood Meat Tenderizer

HIC's Wooden Meat Tenderizer, with a dual-toothed surface, is specially designed to cut into the muscle fibers of tougher cuts of meat and break them down for a more tender and more consistent texture.

It's a must-have of cooking supplies for easier food preparation.

Tenderizing meat can elevate otherwise tougher cuts to a higher culinary standard.

For best results, trim away excess fat and place meat in the freezer for about 30-minutes to chill, but not long enough to freeze.

Chilled cuts work best.

Before tenderizing, always place a cutting board under the meat to protect countertops.

With a firm pressure, strike the cut with the toothed surface of the mallet.

Tenderize the entire cut, working thicker areas more and thinner areas less.

Be careful not to break all the way through the meat.

Flip the cut over and work the opposite side.

Great for chicken, flank steak, eye round, skirt steak, even cooking rabbit meat and other wild game.

Make even more tender braciole, chicken fried steak, cordon bleu, and wienerschnitzel.

Always tenderize before adding a marinade or using other special cooking techniques, like brining.

Made from FSC-certified beechwood local to the Czech Republic, HIC's Wooden Meat Tenderizer is replenishable, responsible and eco-friendly, and will not scratch surfaces.

Hand wash only.

A gentle brush and mild soap may be used.

Occasionally coat with mineral oil to keep wood looking its best.

The FSC, Forest Stewardship Council, is a global forest certification initiative of forest owners, timber industries, social groups and environmental organizations, ensuring clean air and water, and diminished effects on local and global climates, through responsible forest management and conservation.

FSC-certified manufacturers produce environmentally appropriate, socially beneficial and economically viable products through responsible forest management practices.

• HIC's Meat Tenderizer is designed to cut into the muscle fibers of tougher cuts, like flank steak, and make them tender with a more consistent texture
• Lightweight and strong; won't scratch surfaces
• Trim away excess fat and chill meat in the freezer (30-minutes)
• Chilled cuts work best
• Firmly strike the cut with the toothed surface of the mallet, working thicker areas more and thinner areas less, then flip over to work the other
• Hand wash only - may be scrubbed with a gentle brush and mild soap