Zyliss Meat Tenderiser

I've made some fantastic steaks with this thing. It really does tenderise meat. Very , very good piece of kit 👍

This is a useful kitchen tool, but of the sort that you did not know that you needed until you had one.The idea is that, rather than tenderising meat with a mallet or using an alcohol marinade (for example) you use this tool which is essentially 30 sharp skewers on the end of a plunger. Having watched the You Tube video from the manufacturer, I can see that you are supposed to push the plunger down to expose the blades, then press them into the meat and release the plunger to withdraw the blades.Washing up is made easier by the fact that the clear plastic guard can be removed, but it is awkward trying to properly clean the middle row of blades.I have used the tool on chicken breasts before marinading them in spices overnight. Because it makes little holes in the chicken, the marinade really gets into the meat.

Excellent quality and solid. Does a great job and cleans remarkably easily.

I don't find that it tenderises that well.

Up till now I had always associated tenderising with the ultra cheap cuts of frying steak you find in the budget range of supermarkets – that tell tale pin prick/sliced surface, telling you that this has been tenderized to within an inch of its life.So I was skeptical that I would find a use for this, as I usually buy good quality meat. But my skepticism quickly abandoned on the first few tests I did – with pork chops and steak. I was marinating the chops and found that piercing them a couple of times each side allowed the flavour to penetrate in to a degree not possible when soaking it without. The steak was even more tender than before too.The small blades are very angular and very sharp, they are encased in tough, clear plastic and so protect the meat from being ripped and torn when removing the blades, and also protecting yourself from accidents. The plastic is easily clipped off for cleaning. So overall I'm very impressed.

TRANSFORMS MEAT - YOU NEED THIS !

GREAT I USED THEM FOR CHRISTMAS GIFTS

Whildt this device does indeed puncture a piece of meat with 30 sharp skewers when you bash with it, I'm not convinced that this is the same thing as actual tenderising.Normally a mallet or similar object would be used - hitting it repeatedly breaks down the tissue so that it is softer when cooked, and therefore more able to absorb liquids and flavours when cooking, which will improve the experience when eating it.This device just pierces with a skewer type blade, which isn't the same thing. It's still useful, as the meat will still absorb marinades more quickly if used, and if you're not up to using a mallet it could be an acceptable alternative.I'll stick to the mallet, but anybody with weak wrists or other such problems would find this quite useful if they enjoy cooking.