Meat that remains tough after pounding and loses its shape when frying.
You bought the perfect piece of meat, but it stays tough and cooks unevenly when heated – because the meat tenderizer isn’t heavy enough to truly break down the fibers. The ProPounder is made of heavy metal and delivers significantly more force when pounding than lightweight plastic versions. Use the jagged side to specifically break down muscle fibers, and the smooth side to evenly flatten the meat – the result is tender, evenly cooked meat right from the pan.
Benefits
- No more tough meat on your plate: The jagged metal side breaks down muscle fibers so thoroughly that even cheaper cuts of meat become tender and melt on the tongue after pounding.
- No need for long marinating times: Properly pounding your meat means you don’t have to marinate it for hours – the broken-down structure absorbs spices and marinades in minutes instead of hours.
- No repurchasing after a few months: The heavy metal construction won’t give way, bend, or lose parts – you’ll work long-term with a sturdy tool without quality concerns.
Specifications
- Material: Heavy metal
- Sides: Two sides – jagged and smooth
- Product type: Meat tenderizer / meat mallet
- Condition: New
Usage
- Prepare the meat: Place the piece of meat on a cutting board and optionally cover it with cling film to prevent splatter.
- Pound: Evenly strike the entire surface of the meat with the jagged side until the fibers are visibly broken down.
- Shape: Turn the piece over and use the smooth side to bring the meat to the desired thickness and shape.
Pro tip: Always start in the middle of the meat and work outwards – this keeps the thickness more even and prevents the edges from tearing.
