FRIEDR. DICK SS Meat Tenderiser

The goal of a meat tenderiser is to make meat softer and easier to chew. The tissue in meat is made of collagen, a type of protein. This collagen (and the bonds between them) contributes to the texture of meat. The more collagen there is in a cut of meat, the tougher it generally is. Examples of tough, high-collagen cuts include brisket and chuck steak.

The 90016000 meat tenderizer from FRIEDR. DICK is a high-quality kitchen tool designed for meat preparation – to break down the bonds between the collagen proteins, which causes the meat to soften.

High quality stainless steel head with plastic handle.

With an overall length of 300mm, it offers optimal handling and control when pounding and flattening meat pieces.

Features a heavily textured side, which is ideal for tenderizing meat, while the smooth side is used for flattening.

W88 × L306mm.  530g.

Made in Germany.