WYZworks 48 Blade Stainless Steel White Mechanical Meat Tenderizer For Jaccarding And Needling Leaner Tough Cuts Of Meats

Tenderness is the most important factor affecting consumer ratings of beef. Beef tenderness is affected by two primary factors called background tenderness and protein (muscle fiber) tenderness. Background tenderness is determined by the amount and type of connective tissue in any given cut. For example, brisket is generally very tough unless cooked properly, whereas tenderloin is almost always very tender. Research has show jaccarding meat significantly increases the desirability of lesser quality meats. WYZworks