I’m done with the hammer; the Jaccard gets good reviews and pretty inexpensive. Anyone have experience with one? Something that is better for tenderizing (yeah not counting aging )
I ve been using Jaccard for about 4 years and it is great for some of the deer steaks that are a little tough. Warning: it can make meat mushy if you really go to town on a steak with it. you'll figure it out through a little trial and error. enjoy!
I have one and I did a little experiment a few years ago. I had two flat iron steaks of grass fed beef. I used the Jaccard on one and not the other. I didn't tell my oldest son about any experiment. I let him take a piece out of the middle of both that were grilled exactly the same amount of time. He picked the Jaccard one to finish off.