What Is The UK’s Best Meat Tenderiser?
In this guide we’ll look at the best meat tenderisers for the UK market.
We’ve compared design, material, ease of use and cost
to give you our top recommendations.
Meat Tenderiser Reviews
Meat Tenderiser Buyer’s Guide
You might be under the impression that meat tenderisers are only for professional chefs or super cooks. Once you’ve used this quick and simple kitchen tool, you’ll taste the professional difference.
If you’re keen on making marinades, then a meat tenderiser is essential for optimal results.
Unsure of what to look for when it comes to the best meat tenderisers? Check out this buyer’s guide.
Material
The material varies depending on the design. Meat mallets are usually made of stainless steel or a metal mix which can include aluminium. Aluminium meat tenderisers will not respond well to the dishwasher, so don’t assume all metal tenderisers are dishwasher safe. Read the manufacturer’s guidelines.
Depending on the style of tenderiser, some have a plastic housing with integrated stainless steel blades.
Weight
Depending on the choice of metal, the mallet-style meat tenderisers can be surprisingly lightweight to use. What is crucial, is the balance of the mallet and how it feels in your hand.
Design
The mallet or hammer style is well known, but there are other types of meat tenderiser. Most meat mallets have a choice of either a roughened or textured head and a smooth side for pounding depending on the recipe. This design is more versatile.
There’s an alternative design which is a push down style tenderiser. It has blades which are either retractable or sit proud of the handle; the latter should come with a safety guard.
Ease of use
Most people prefer the design with two sides as it is the most versatile. The push-down style can be easier to use than the mallet, but has limited recipe options as it lacks a smooth side for pounding.
Meat Tenderiser FAQ
How to use a meat tenderiser?
Regardless of the tenderiser’s design, it will be simple to use.
With the mallet, bang the meat evenly all over, then turn it over and do the same on the other side. The smooth head is useful for reducing meat depth, and the roughened side is best for creating breaks in the meat for a marinade to permeate.
Some cooks prefer to use the textured side even if they are not using a marinade in their recipe, as it encourages the meat’s juices to flow freely and makes the cut more tender.
The push-down style of tenderiser is just as simple to use, just work evenly across both sides of the meat.
To clean, soak the tenderiser in warm, soapy water. Not all designs are suitable for the dishwasher.
Conclusion
A meat tenderiser is such a simple concept, you’ll wonder why you’ve never used one before when you taste the difference. Many cooks routinely tenderise their meat before cooking, not just when the recipe suggests it.
Our recommendation for the best meat tenderiser is the Ccfoud Meat Tenderiser. This quality kitchen aid is perfect for any recipe but especially for meat marinades.