Mercier 56-Blade Professional Needle Meat Tenderizer with Cleaning Brush - Perfect for Steak, Chicken, Fish, and Pork Review

Package came as expected and was exactly as described. I never thought of using one and my mother insisted and sent me this one. The first time I used it was for chicken and I was amazed at how easy it was to use and clean up afterwards. The flavors went right into the chicken and it stayed so juicy. I was dying to see it in action on beef, so that's what I did next. The meat tenderizer looks small now, but this burly workhorse slices through beef like butter. I was thrilled to get it and am a…

I bought this product as a gift but ended up using it myself. I had an 11 pound roast that needed cooking for the Super Bowl. Roasting usually takes about three hours, depending on the temperature of the oven. Thanks to this device, the cooking time has been halved. The ultra-sharp blade easily penetrated the meat, letting it soak up all the juicy goodness of the marinade. When cooked, it could literally be cut with a fork. The meat just fell apart. I definitely recommend this unique tool to…

This is my first time using this type of item. I found this to work VERY well. I've used it about 10 times. I don't know how it will look in the long run, but for now it's great. He could tenderize the sirloin steak so that I could put the steak on a sandwich and eat it without a knife. I usually swallow a piece of meat whole. Then I rotate the device 45 degrees and do it again. I do this for each side. One thing I recommend is to make the thickest cuts you can because it will smooth them out a

I love this item so much I've bought one for each of my children. It tenderizes meat quickly and easily. I can buy a cheaper cut of meat and tenderize it just as much as a more expensive one. In the summer I buy boneless short ribs, cut them in half lengthways, and then use this several times on both sides of the strips. I marinate in teriyaki sauce overnight, then pull them onto skewers the next day. Everyone loves the teriyaki sticks when I serve them. I'm thinking about ordering more and…

I bought this mainly because I enjoy certain fried foods, not always but when the occasion calls for it; Mostly pork chops. However, after reading two usages, I think one of the blade tips actually chipped/broken and got stuck in one of the cuts of meat I was tenderizing. Luckily I caught it and had to adjust to how I use it on meat. There is a fortress, there are no complaints, but the oval size is kind of awkward. I would probably prefer a different shape. Ease of use is fairly basic…

This is yet another time I made a mistake. I bought to make Chinese style chicharrones. This means that after the pork is properly seared, the underside of the pork belly will be soft and chewy and the skin will be deliciously crispy. In Chinese cuisine it is called Siu Yuk. In Latin America it is Chicharrones. To prepare the pork belly for roasting or frying, the skin must be dried as much as possible. You get this by not piercing the skin as deeply. So adding salt and vinegar or baking soda…