Meat Tenderizer Hammer for Beef, Chicken and Veal Escalope

Escalope that comes out of the pan chewy was never the butcher's fault. It was thick in the middle, and nobody flattened it first.

What Are the Key Features of This One-Piece Stainless Steel Meat Hammer?

• Thickness is the whole point - beaten thin, a cut lets heat reach the centre before the outside dries, which is the only reason escalope is ever beaten.
• It breaks the fibre, not only the shape - the cheaper cuts are good eating once the connective sheets are torn, and inedible if they are not.
• Mass does the work - a heavy head lets a relaxed swing flatten the meat, so you are not hammering at a board and redecorating the kitchen.
• Solid metal actually washes - raw meat protein finds every seam, and a one-piece steel head takes hot water and detergent where a glued wooden mallet cannot.
• Chicken, veal and beef - escalope and panne, and the tougher beef that only becomes tender after something has been done to it.

Where Can You Use This Meat Hammer?

• Chicken or veal escalope, beaten thin before it meets the pan
• Panne
• The cheaper beef sold on every corner, which is good eating once the fibre is broken
• On a board on a solid counter, with the meat inside a bag or under a sheet

Why Choose a One-Piece Steel Meat Hammer Over a Glued Wooden Mallet?

• It changes the meat itself - one stroke drives the thickness down and tears the fibres, which is what makes a cheap cut chewable.
• One piece, so it genuinely washes - raw meat protein works into every seam, and a glued wooden mallet never takes hot water the same way.

Details

Material & Build

• Described as stainless steel.

Dimensions

• Head weight decides how little effort the job takes, length decides whether your knuckles clear the board, and face size decides how many blows it takes to cross a whole breast. Read the proportions off the photographs against your own hand.

Colours

• No colour variants are sold.

Specifications