OXO Good Grips Easy-Clean Bladed Meat Tenderizer, White

Although this is called a tenderizer, I bought it for another purpose - to pierce the skin on pork belly skin and duck skin. Doing so makes for better crisping of the skin, which is typically done by either scoring or pricking with a sharp skewer. Using this tool makes the job much faster and more precise. And I appreciate the typical OXO quality. It's solidly built, the blade tips are very sharp, and the safety lock is a nice touch. I get great results with it, and I will recommend it to dinner guests who say "This is delicious. Can I have the recipe."

Excellent quality and very easy to use and clean. This does a great job. Worth the cost.

Excellent. Turned what is usually a somewhat tough cut of venison, hindquarters, so tender. Easy to use, highly recommend.

Saves valuable time at home rather than stabbing slowly with a fork. Works best with tougher cuts of meat that need to be brined and cooked in short order. Kind of smashes softer meats and is a no-go on things like fish or chicken tenders (not that you would normally need to tenderize things like that). Pork especially takes well to this, but often takes overnight or longer to sufficiently let the salt and/or tenderizing agent (I often use a pinch of baking soda - don't neutralize with an acid) reach a sufficient state. Using a fork works to shorten this within hours but can take a lot of effort and time. Pounding is ineffective on thicker cuts. Tenderizing agents alone need a very long time to get through a whole cut of meat unaided. I was pretty skeptical of this tool at first, and partway though using it. Not the easiest thing to clean, and while relatively sturdy, is probably going to break or dull eventually through use. But after fully using it to cook a few dishes, it works as expected and is a massive time saver when trying to prep dinner and leftovers for for lunch. Even if it only last me a year, I'd still be happy. Only wish is the spring tension would be a bit lower for less effort and less flattening of the meat.

This meat tenderizer is awesome and so easy to use. You just place it over the meat and push down like a stapler. The shape fits my palm comfortably and the blades are very sharp. It works great for beef, pork and chicken and comes apart for easy cleaning. A must-have tool for any kitchen.

I use this often to tenderize skirt steak for fajitas. It works quite well and is easy to clean in the dishwasher.

I love this! I have used it so many times to tenderize meat. Easy to take apart and clean, too!

It truly does make the steak more tender but the spring in the knife guard is too strong. The strong spring ends up smashing down the steak. My 3/4" steak ended up being a 3/8" steak after I was done tenderizing. And with such a thin steak it is not really possible to get a good sear while keeping the inside to a medium rare. I am going to try to cut off some of the spring. This probably won't work. I may be able to replace it with a hardware store generic spring if I can find one that fits and isn't too strong. Too bad OXO's testing didn't uncover this issue and design a solution. They are usually very good at design. :-( UPDATE: I bought a replacement spring at a very well stocked hardware store. I had to increase the diameter of the spring a little to match the old spring. A tedious hour long activity with two pliers, ugh. Now the knife guard presses down about 1/3 as hard as original. Haven't tried it on a steak yet. Stay tuned. UPDATE 2: After replacing the original spring with one having about 1/3 the force I have solved one problem and created another. Now the knife guard doesn't smash the steak like crazy but, instead, removing the knife array from the steak is a real chore. (I use this tool on a USDA Choice Top Round, 1.67 lb, no dry brining or marinade or whatever, nothing, and it came out very tender. This tool did work well. But...) Even when holding the steak down with large tongs, I have to struggle, rocking the device back and forth, for 5 or 10 seconds to get the blades free of the steak. Not good. There are 5 rows of blades with each row having 10 blades (50 blades in total). I'm going to see if there is a way to remove some of the rows or columns of knives. (Maybe this is way Jaccard sells a model with only one row of 16 blades!) UPDATE 3: Yep, if you completely disassemble the device you can unstack the blade sets. I replaced four of the five sets with similarly thick washers, just to maintain the same overall fit of the blade block when placed back into the molded alignments of the case. That leaves one, easy to clean, row of blades that should not be difficult to pull out of the meat (fingers crossed). See the photos, before and after. Now to see if this works! Stay tuned. FINAL UPDATE: The single row of blades works fine. The knife guard hardly does anything (ignoring the safety aspects of it) so I removed it. Now, with one row of blades and no guard I can quickly make progress on a steak without impediment. I'm done "optimizing" this thing. I think OXO got caught up in a blade count arms race (50 blades, fooey!) and compromised on real usability. So that's my story. YMMV.

Jedes Fleisch, das ich bisher damit bearbeitet habe wurde butterweich. Schade, dass ich diesen Artikel noch nicht früher entdeckt habe.

いい商品ではあるが、洗いにくいのが難点かな。

Tenderising meat - that's what it is made for. It does it very well too.

I have used this kitchen tenderizer for about 8 years now, and just recently bought another as a gift. It does an incredible job of tenderizing steaks and other meats. I will use this on cheaper cuts, tenderize with the OXO, then marinate for a few hours, and the end result is beautifully tender steaks. The OXO allows such fine cuts into the meat for the marinade to enter, yet the cuts close back up and shrink back so the steaks do not look like they've ever been tenderized. I know that a few local restaurants use the same product for their meats. Highly recommend.

Buen producto pero el resorte es muy duro , me extraña que después de tantas críticas al resorte el fabricante no haya cambiado la dureza por ello de doy 4 estrellas