Review on 🥩 Heavy-Duty Meat Tenderizer: 304 Stainless Steel Mallet for Perfectly Tender Meat (1.65lb) by Brittany Johnson

My wife used to use a garlic press to tenderize meat and chop everything up in the kitchen (like a giant brown candy stone cylinder for making agua slabs). "I need something stronger," she told me. When the package arrived, I found I couldn't carry it inside. What's in that little box? I asked. The woman picked it up easily. "Are you kidding? It's not hard at all." She put the box on the kitchen table and I opened it with a pocket knife. "It's an emollient," I said, grabbing his handle. I pulled but she didn't move. "It's stuck or something." She pushed my hand away and raised the hammer. "Don't be silly, it's feather light. It's well balanced, too." I took the steak out of the fridge and laid it in front of her. "Here, try this." When she hit the steak, she accidentally caused a flash that unfortunately set the roof on fire created by Odin in the heart of a dying star.