The Jaccard meat tenderizer pierces any cut of meat - roasts, chicken, pork, and, yes, whole turkeys - with 45 mini stainless steel knife blades, making the cut of meat "butter tender." Tenderizing in this way also aids the absorption of marinades and rubs as well as reduces cooking times by up to 40%. You'll find more even cooking and less shrinkage throughout the cut of meat.

To use the tenderizer gently press it all over the top of the meat. For thicker cuts repeat on the reverse side.

Cleanup is easy. After each use careully remove the knife cartridge and blade guide slide. Instructions for cleaning and re-assembly are included. When not in use, Jaccard Meat Tenderizer should be stored in the "locked" position.