i heard the juices run out of the meat when your trying to sear it at first because of the puncture holes. Is that true? Would you use this on an expensive cut of beef or is this strickly for that really tough cuts of cheap beef?
There may be some juice loss from this but all of the chicken, pork and beef cuts I have used still come out juicy and tender. Most of the moisture loss is from over cooking the meat fibers that in turn constrict and force the water out. Also if you do not rest the meat and instead cut right into it after cooking you will have a plate of juice that should be in the meat. With regards too expensive cuts I do not use this on them, namely the expensive cuts are pricy for a reason, more tender and more sought after. So I would not use this to make a tender cut more tender. I like my ribeyes and strip steaks nice and thick.
I would use this one any cut of beef that is not tender. This would work on sirloin but remember it will flatten it some as it cuts connective tissues and has an effect to using a meat pounder.
The best chicken parm is made with this, the chicken, once breaded and cooked, can be cut with a fork! lots of crunch too! Work on that hump in the breast, flatten it out completely. Works great! PROMISE
I just bought one and used it, feels solid and worked great. At first I liked the design with screws holding blades etc. Everything was fine until I took it apart for cleaning which is necessary in my opinion (otherwise blade shield covers blade ends.). What a royal Pain. Do yourself a favor and opt for the 45 blade model. It has a one piece removable cartridge, not sure if its as durable but it might help to save some of my hair. Im returning original unassembled and exchanging it. I would expect payment to reassemble this thing. LOL I guess I could push blades out and disenfect with a brush and some soap but really.
@@900stx7 extensive research has been done on this topic. the needles being cleaned has nothing to do with it. this item takes the bacteria on the surface of the beef and pushes it down into the center of the piece. where it will not be cooked thoroughly.
@@operamatthewSure it could happen, but it's not. Research says about a quarter of all the beef sold in the US is mechanically tenderized and yet life goes on. I not going to live in fear as i enjoy my tinder steak. I'm going to stop now because research says cellphones will give you cancer.
![TOP 5 Best Bladed Meat Tenderizer [ 2024 Buyer's Guide ]](http://i.ytimg.com/vi/aonLOsYz-vs/mqdefault.jpg)
I've had one of these for years. It's a must have kitchen utensil. Makes cheap cuts great.
I'm surprised Meghan allowed Harry to do a meat based video....
Jokes aside, thanks for this, convinced me to buy a Jaccard and it's AWESOME!
Her Bull was over
I used to use one of these when I was thinning out top round for chicken fried steak.
Will a Jaccard work for sous vide steaks? Good video, thanks. 10/21/24
I'd totally watch more of this.
I like using mine when im frustrated at stupid people. Ive got some of the most tender steaks you can imagine.
Great video! Cheers 🍷
i heard the juices run out of the meat when your trying to sear it at first because of the puncture holes. Is that true? Would you use this on an expensive cut of beef or is this strickly for that really tough cuts of cheap beef?
There may be some juice loss from this but all of the chicken, pork and beef cuts I have used still come out juicy and tender. Most of the moisture loss is from over cooking the meat fibers that in turn constrict and force the water out. Also if you do not rest the meat and instead cut right into it after cooking you will have a plate of juice that should be in the meat. With regards too expensive cuts I do not use this on them, namely the expensive cuts are pricy for a reason, more tender and more sought after. So I would not use this to make a tender cut more tender. I like my ribeyes and strip steaks nice and thick.
I want to see someone cook one and taste it. Weird nobody thought of that.
would you use this for a fine cut when doing it well done? for example sirloin, which tends to also get chewy when cooked well-done. thanks!
I would use this one any cut of beef that is not tender. This would work on sirloin but remember it will flatten it some as it cuts connective tissues and has an effect to using a meat pounder.
Just used mine on T-Bone Steaks last night. Came out great!
I buy a more marbled sirloin at my local grocery store and tenderize with my jaccard. It makes sirloin so much better. Very tender and flavorful
Does this also work with tofu? 😉
HAHA.. ummm.. yea.. suuuure..
I don't mean to be rude in any way but there's no marble in that meat how's it taste?
Beefy, yes not a lot of fat to render and add flavor, that is why we pan fry or use it for chicken fried steak
We're can I get this
Amazon has them. Search the phrase above
Magic! Turn any steak into a burger!
This makes me wish I can eat red meat... my stomach is broken. I'll use this on chicken.
The best chicken parm is made with this, the chicken, once breaded and cooked, can be cut with a fork! lots of crunch too! Work on that hump in the breast, flatten it out completely. Works great! PROMISE
ENCORE! ENCORE!
I just bought one and used it, feels solid and worked great. At first I liked the design with screws holding blades etc. Everything was fine until I took it apart for cleaning which is necessary in my opinion (otherwise blade shield covers blade ends.). What a royal Pain. Do yourself a favor and opt for the 45 blade model. It has a one piece removable cartridge, not sure if its as durable but it might help to save some of my hair. Im returning original unassembled and exchanging it. I would expect payment to reassemble this thing. LOL I guess I could push blades out and disenfect with a brush and some soap but really.
Yeah, you didn't get your money back.
Why do you take so long to get to it, do you think your viewers are first graders?
Was there supposed to be some kind of point to this video?
Demonstrating the use of the item for a friend.
Please make me some
Make you what? The eye round? Nah. Not amazing. The chicken parm is great though.
I certainly hope he didn't leave that wine glass out for 4 hours after touching the meat 😂☣️
It's fine, how do you think people survived back before soap and hot water from a faucet?
W.W.J.D.
This was disappointing! I'm totally dissatisfied with this video! Why? Because you didn't cook the meat!!!
this is a great way to contaminate your meat
As long as the thing is clean before using i don't see that being a problem.
@@900stx7 extensive research has been done on this topic. the needles being cleaned has nothing to do with it. this item takes the bacteria on the surface of the beef and pushes it down into the center of the piece. where it will not be cooked thoroughly.
@@operamatthewSure it could happen, but it's not. Research says about a quarter of all the beef sold in the US is mechanically tenderized and yet life goes on.
I not going to live in fear as i enjoy my tinder steak.
I'm going to stop now because research says cellphones will give you cancer.
Just use hamburger.
ever thought of talking so that people can actually understand u
ever thought of not being an insufferable d-bag?