Product Review

#To celebrate this new item release.
Only $11, you can get this amazing long time using tenderizer.
Why wait? Very limited supply.Give it a good pounding.
Pounding a steak with a mallet is a great way to
tenderize. It will certainly be more tender than when you started. If you're
preparing multiple cuts with this method, you can also form the cuts so they
are of a uniform thickness, which makes cooking a little more manageable.

Using a mallet to tenderize works by breaking down the fibers of tough cuts,
making it much easier on the jaw. You'll notice there are two sides of the typical
meat mallet: one side had teeth, the other, flat. For tenderizing, use the toothy side:
it breaks through and softens the muscle. The flat side is for flattening.

Pick a side, any side. Pound away, moving around the cut to give each part
of the cut the attention it needs. Spend a little longer on the thick parts, a little
less time on the thin parts.

When you've given one side a good once-over, flip it and repeat on the
other side.

Be careful not to be overly enthusiastic with your tenderizing efforts:
you don't want to break all the way through the meat. The goal here is
to tenderize, not mash.

In the Kitchen, Use The Meat Mallet or Pounder for More
Than Tenderizing Steaks