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Your cart is empty.HIC Kitchen’s Dual Meat Tenderizer, with dual surfaces, is specially designed to flatten tender cuts into thin cutlets and break down the muscle fibers in tougher cuts for a more tender and consistent texture. Weighing nearly 2-pounds (835-grams), this must-have of cooking supplies is well balanced for efficient use. Tenderizing meat helps elevate otherwise tougher cuts to a higher culinary standard. For best results, work with chilled cuts of meat. Before tenderizing, always place a cutting board under the meat to protect countertops. Use the smooth side to flatten tender meat into cutlets. Or, use the toothed side to tenderize. Strike the cut with a firm pressure, working thicker areas more and thinner areas less. Be careful not to break all the way through the meat. Flip the meat over and work the opposite side. Easily form chicken cutlets, tenderize flank steak, eye round, skirt steak, or rabbit meat and other wild game. Make even more tender braciole, chicken fried steak, cordon bleu, and wienerschnitzel. Always tenderize meat before adding a marinade or using other special cooking techniques, like brining. Made from chrome-plated zinc, HIC’s Dual Meat Tenderizer is durable and strong. It’s nonporous, reusable, and dishwasher safe for easy cleanup. Brought to you by HIC, a third-generation family owned and operated company in the USA since 1957.
David H
Reviewed in the United States on September 21, 2024
Beautiful design with the perfect weight and easy to use double sided face - flat face or spiked face
Domestique1
Reviewed in the United States on September 19, 2024
Good weight and fits nicely in the hand for tenderizing chicken and meat. You can crush pepper corns for marinades and nuts too. It also cleans up well
Shanlee
Reviewed in the United States on August 5, 2024
I like everything about this meat tenderize game tool. The look, the feel, the ease of use, the high quality materials, the speed and performance are unbeatable.
Butch
Reviewed in the United States on July 18, 2024
Compact. Well made. Easier to use than the hammer (mallet style).
Russ
Reviewed in the United States on November 3, 2024
If the task is tenderizing meats or flattening them, this product can't be beat. The broad head allows you to quickly accomplish your task, unlike the smaller-headed tools that are generally available. I first saw this product used on a number of cooking shows where speed and accuracy are paramount. If it's good enough for the pro's, it's good enough for me!
migzee tigglez
Reviewed in the United States on December 19, 2023
I've used this for tonkatsu and torikatsu (panko fried pork/chicken) and it's great. I placed the cuts of meat in a bag, and tamped them flat with this oddball-shape tenderizer before dredging and frying.Honestly, I was surprised at how quick the work was. You have to really feel for the tactility to ensure you're getting an even flat, but I think this tool makes it easier than most mallets I've used. Highly recommend. Hope it lasts a long time.
CeCe
Reviewed in the United States on March 17, 2022
I needed something to tenderize my meat faster than using the side of a plate, as I was taught to use when I was a kid. lol.This worked perfectly and my chicken breast for my Chicken Marsala melted in my mouth. Very easy to use. I would recommend this product.
Mike A, Portland OR
Reviewed in the United States on April 30, 2022
I can already tell that the ergonomics are so much better than my old wooden meat hammer, which was a beotch to clean. The complaints about the spikes hitting your hand? I can see how that’s possible but it doesn’t seem like a real issue.Only two minor gripes:1) it should really ship with a couple extra plastic O-rings to isolate the handle and pounding surface. You can tell the one included will dry out and crack quickly. Or better yet, a silicone ring would last forever. I can see myself going to the hardware store down the line to try to fix this - and I wish I wouldn’t have to! The ring is pretty necessary to prevent nasty meat bacteria build up, as a spacer to keep the screw flush with the flat side, and it provides a wee bit of mechanical isolation to stave off carpal tunnel if you pound a lot of meat. Sorry for that last sentance but I’m standing by its accuracy.2) mine shipped IMPOSSIBLY TIGHT. I’m fairly strong and there’s no way I could separate the two pieces. My fix was first freezing it (metal contracts), which didn’t help at all, but when followed by running under hot water, it unscrewed with relative ease.I hope my ramblings can be helpful to others!Also v stoked to not pay Williams Sonoma prices for a top quality kitchen tool!
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