Wooden Meat Tenderizer, with a dual-toothed surface, cuts into the muscle fibers of tougher cuts of meat and breaks them down for a more tender and more consistent texture. It's a must-have of cooking supplies for easier food preparation. Tenderizing meat can elevate otherwise tougher cuts to a higher culinary standard. For best results, trim away excess fat and place meat in the freezer for about 30-minutes to chill, but not long enough to freeze. Chilled cuts work best. Before tenderizing, always place a cutting board under the meat to protect countertops. With a firm pressure, strike the cut with the toothed surface of the mallet.
