Review of Jaccard Super 3 Meat Tenderizer

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This device works easily, quickly, and effectively. It does change the texture somewhat, but the trick is to not over tenderize. I made this mistake with some old frozen tough chuck. I pierced in all directions repeatedly; across, 90 degrees, a 45 degree angle going this way and that way and repeatedly; it stayed together, but it was more tender than meatloaf...not good. Twice over on each side and then twice again at a 90 degree angle is about right for typical chuck. Perhaps an extra pass if especially tough.

Great for crock pot dishes with chicken breast...once over each side and once again at 90 degrees and the breast is moist; the gravy/juice penetrates...mmmm.

This is one of those kitchen aids that is not just a gadget. If you love the flavor of chuck (or any tough meat) but want to avoid chemical tenderizers, get the jaccard instead: it does a MUCH better job without chemicals. And if you like to use a lot of seasoning, piercing the meat gets the seasoning from atop the meat and into the meat. Great invention. Well worth the price. Built well.

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Wonderful. Tired of cleaning the splatters of blood and meat bits from the tile behind your kitchen counter? Throw that tenderizing hammer in the garage tool box and use this superb gadget instead. Never had chicken or beef that was better than this item produces. 30 seconds and you are done. Beef or chicken cooks clean through even on the grill in half the time. Marinade really penetrates well.

Note: Instructions say to go over the meat 4 or 5 times. NOT for 4 or 5 minutes! 4 or 5 times takes 30 seconds or less.

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This has become a staple in our kitchen, used on everything from flank steak to pork chops.

Why I love this:

1. Works for all ages and levels of cooking expertise. Safe to use.

2 Very, very easy to use. Simply press down on the top and the sharp blades cut through the toughest sinews of your particular cut of meat. It takes very little energy to press down on this, so even eldery cooks or those with arthritis could handle this.

3. Allows MAXIMUM penetration of tenderizers. No other tenderizer has done as well.

4. The best tenderizer I've used.

5. Easy to store, wit a protective cover to prevent any accidental cuts or harm from the blade.

6. Allows you to save money, making less tender cuts of meat come out as tender as more expensive ones.

Now, a personal opinion. If you ARE going to tenderize your meat, please avoid adding salt to your marinade if you can avoid it. I think it draws out the juices and makes for a less flavorful and tender cut of meat. If you want your meat to be salty, just add it after your first bite, adjusting to your taste.

Also, please let the meat rest for a good 5 minutes after you take it from the oven. If you cut it before then, you may have one good slice of meat (the first one) but the juices will flow out and the rest of the pieces will be less tender. So let the meat sit and let the juices settle a bit. You'll be glad you did.

Honest reviews on Jaccard Super 3 Meat Tenderizer

Amazing what this little gadget can do for tenderizing a cut of meat. Forget pounding unless the recipe calls for it. Just a pass or two over a cut of meat and the Jaccard allows your favorite marinade to add flavor throughout the meat, not just the surface as before.

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It's easy to use, easy to clean and works exactly like advertised. I read the reviews prior to the purchase and am happy with this product, it makes tough meat more tender and tender meat just melt in your mouth. No complaints so far.