The 10 Best Meat Tenderizers

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This wiki has been updated 29 times since it was first published in September of 2015. Regardless of whether the cuts of meat you find at the store are cheap or expensive, you can ensure just the right consistency, flavor, and thickness before cooking them using one of these handy tenderizers. Choose between a manual crank operation, a compact model with multiple sharp blades, and good old-fashioned hammer-style tools to give you the desired outcome. When users buy our independently chosen editorial selections, we may earn commissions to help fund the Wiki. Skip to the best meat tenderizer on Amazon.

10. Cave Tools Meat Mallet

9. Flytt Stainless Steel

8. Westmark Double-Sided

7. iPerfect Kitchen 56

6. Wusthof Gourmet

5. Jaccard Supertendermatic

4. KitchenAid Textured

3. Weston Heavy Duty

2. Oxo SoftWorks

1. Norpro Grip-EZ

Editor's Notes

May 01, 2019:

It may not be very big, but the Norpro Grip-EZ weighs 1.25 pounds, which helps to reduce the amount of force you need to use, and the vertical handle gives you plenty of leverage and control. If you're looking for a traditional hammer-style model, the Oxo SoftWorks and KitchenAid Textured both offer spiked and flat surfaces, so you can tenderize and flatten steaks, chops, and chicken. The Westmark Double-Sided is durable, thanks to its all-metal construction, but it's rather small and probably not a good choice for large cuts of meat. If you want to tenderize large batches of meat, a hand crank model like the Weston Heavy Duty can do the job significantly quicker than any handheld style. It does a great job turning out thin cutlets for dishes like schnitzel and chicken fried steak, and you can also cube meats by running them through a second time.

Time, Love, And Tenderness

The most common cubing tools resemble a hammer or mallet in shape, they are constructed from either metal or wood, and they also have short handles with two striking heads.

When I first think about striking or pounding a piece of meat, the first image that pops into my mind is the classic underdog film Rocky, watching Sylvester Stallone punch a large slab of beef during one of his many training montages. Okay, so Rocky probably wasn't doing much to enhance the beef's flavor during the movie, but his iconic actions do touch on the concept of tenderizing, at least in its rudimentary form. When enjoying a thick cut of steak, the most important qualities include its consistency, ease of chewing, and of course its flavor. Proper preparation of the food, then, is paramount to ensuring those continued success stories for your meals. That said, the tenderizer should be among your arsenal of cooking tools for making that happen.

In the simplest sense, a tenderizer is a hand-powered tool specially-designed to help bring out your meat's level of palatability for human consumption. That's a fancy way of saying that the tool helps to improve the overall consistency and quality of the cooking process for the specific cut of meat chosen, while making it that much more juicy and enjoyable when you actually sit down to eat it.

Before diving into what defines a tenderizer, we must first step back and understand what tenderness means. Some might equate the concept of tenderness to overall flavor, but flavor and tenderness are quite different things. Generally speaking, tenderness refers to a variety of factors that include the amount of chewing resistance experienced during consumption, how the meat is cooked, for how long, the impact that process has on its muscle fibers, connective tissues (like collagen) and proteins, and how much liquid is lost at high temperatures. The more liquid that is lost during cooking, the tougher a piece of meat will become. The tenderizer's job is to soften those fibers and connective tissues, thereby giving your steak a smooth consistency that's ultimately easy to chew and to digest.

Mechanical tenderizers fall into two major categories, needle (blade) and cubing (maceration) tools. The most common cubing tools resemble a hammer or mallet in shape, they are constructed from either metal or wood, and they also have short handles with two striking heads. One of the heads is typically smooth and flat, while the other is equipped with rows of pyramid-shaped points used for striking the meat's surface. A second type of cubing tool more closely resembles a potato masher, also equipped with a short handle, large metal face, and is either completely smooth or features similar pyramid-shaped points.

By contrast, needle tenderizers leverage a series of sharp blades designed to pierce various cuts of meat, such as whole rib-eye rolls, individual steaks, or roasts. These blades can cut through both muscle fibers and connective tissues. When steaks are needle tenderized, the process is often referred to as Jaccarding. Different from traditional meat mallets, the Jaccard has the advantage of allowing marinades, spice rubs, and brines to more easily penetrate a cut of beef (instead of just pounding its surface), thereby enhancing its flavor and improving one's cooking efficiency, thanks to the perforations its blades make.

Biting Off More Than You Can Chew

Because the tenderizer comes in different styles, your main focus should be on the type or cut of meat you plan to prepare. This can often direct you to the appropriate tool. For example, if the goal of your impending meal is to produce very thin slices of various cuts for consumption, then a good old-fashioned meat mallet can do the trick, as you'll be flattening the entire piece with the head of the device without much focus on using individual points to pierce the muscles or connective tissues. That said, if you're looking to tenderize a more expensive type of steak, then a needle or crank-operated tenderizer might be best.

That said, if you're looking to tenderize a more expensive type of steak, then a needle or crank-operated tenderizer might be best.

Needle tenderizers can significantly reduce cooking time by allowing your marinades and natural juices to seep into the cuts of beef you're preparing, while also encouraging even heat distribution and cooking in the oven. That said, if you're planning dinner parties and you want to get the most out of your expensive food items, then a bladed tenderizer can definitely be an asset. Your choice also depends on what it is you plan to prepare, how you want it to taste, and how tough or soft you prefer the food to be for you and your guests.

Next, consider the tenderizer's ease of use and cleanup factor. If you're using a meat hammer, for example, it should offer an ergonomic and textured grip of some sort, so that you always have the proper leverage when applying striking force to your raw beef and that some of the force will be absorbed by the thickness of the handle itself. Additionally, it should be relatively simple to hand wash and reuse.

If you go with a needle device, make sure there are an adequate number of blades and that they're made from sturdy materials like rust-resistant stainless steel.

A Brief History Of The Meat Tenderizer

The concept of tenderizing has been around for centuries. The idea of consuming meat stretches as far back as the first appearance of Homo sapiens one hundred thousand years ago. Evolving into a bipedal species afforded early man the ability to become a hunter, which might help to explain the logic of developing a taste for beef in the first place. Before man harnessed the use of fire, meat was generally eaten raw, which caused a new problem of figuring out how to properly preserve it. Thus began man's search for innovating new ways to keep meat fresh and flavorful for extended periods of time.

The idea of consuming meat stretches as far back as the first appearance of Homo sapiens one hundred thousand years ago.

Later historical accounts tell the story of the nomadic Tatars of the thirteenth and fourteenth centuries who were thought to have developed steak tartare by tenderizing beef using the weight of their horses' saddles. However, these claims were later believed to be a false interpretation of the meat's use, that the Tatars merely used thinly-sliced pieces of raw beef to soothe a horse's sores prior to saddling.

The first person to patent the tenderizer was Walter Dura in 1954, however Andre Jaccard has been widely-credited with introducing the mechanical tenderizer to the United States in the 1960's.

Since the middle of the twentieth century, meat tenderizers have continued to evolve from manual, crank-operated devices to those with more compact shapes with specialized double heads and textured handles, all of which have been built to improve user comfort as well as the taste of your meals when preparing them. Home accessibility to this simple, yet effective beef preparation tool will only help you in the long run when arming yourself to create delicious, mouth-watering steaks in the kitchen.

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Gabrielle Taylor
Last updated on May 02, 2019 by Gabrielle Taylor

Originally from a tiny town in Virginia, Gabrielle moved to Los Angeles for a marketing internship at a well-known Hollywood public relations firm and was shocked to find that she loves the West Coast. She spent two years as a writer and editor for a large DIY/tutorial startup, where she wrote extensively about technology, security, lifestyle, and home improvement. A self-professed skincare nerd, she’s well-versed in numerous ingredients and methods, including both Western and Asian products. She is an avid home cook who has whiled away thousands of hours cooking and obsessively researching all things related to food and food science. Her time in the kitchen has also had the curious side effect of making her an expert at fending off attempted food thievery by her lazy boxer dog.

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