Zinc Alloy Meat Tenderizer Mallet for Steak & Pork

The head is one solid casting with no seams or loose parts where juices can collect. Wash it with warm soapy water right after each use and dry it fully before you hang it up.

Not on the right cut. The spikes open up fibers in thick steaks and chops. For thin cutlets, switch to the smooth face so the surface stays intact.

A rolling pin slides across the meat and a plastic mallet lands unevenly. This tool does both jobs with a heavy zinc head that does the work for you. Once you stop buying pre-tenderized packs for every cut, the mallet pays for itself in a few weeks of regular cooking. See more options in our meat tenderizer tool range.

Yes. Lay the cutlet between two sheets of parchment and flatten it with the smooth face in even strokes. Chicken cutlets respond the same way, and the parchment keeps the surface clean.

The black grip insert is contoured and non-slip, so it holds when your hands are damp from raw meat. Dry your hands before a long session for the firmest hold.

Yes. The hanging loop at the handle end lets it sit on a hook or rail, so it takes up almost no counter or drawer space.