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Fante's Papa Verino's Meat Tenderizer (Double Sided Non-Stick)

Fantes Papa Verino’s Meat Tenderizer, with dual-toothed surface, is specially designed to break down the muscle fibers in tougher cuts of meat for a more tender and consistent texture. This must-have of cooking supplies is well balanced for efficient use. Tenderizing meat helps elevate otherwise tougher cuts to a higher...
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$12.95

Harold Import Co, Inc

Specialty Tools

Out of stock

Fantes Papa Verino’s Meat Tenderizer, with dual-toothed surface, is specially designed to break down the muscle fibers in tougher cuts of meat for a more tender and consistent texture. 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, 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 meat mallet, working thicker areas more and thinner areas less. Be careful not to break all the way through the meat. Flip the cut over and work the opposite side. Tenderize steak or chicken, flank steak, eye round, skirt steak, even cooking rabbit meat and other wild game. Make even more tender braciole, chicken fried steak, cordon bleu, and weinerschnitzel. Always tenderize meat before adding a marinade or using other special cooking techniques, like brining. Made from heavyweight aluminum, Fante’s Papa Verino’s Meat Tenderizer Tool is durable and strong, nonstick for easy cleanup and has a nonporous surface to eliminate the concerns of cross contamination. Hand wash in warm, soapy water.

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