Equipment Expert’s Guide to Meat Pounders
For flattening chicken and pork cutlets, we want a tool that combines force and finesse. Equipment expert Adam Ried reviews meat pounders.
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“Meat pounder”? We call it meat tenderizer.😋
I have the very first model they showed……….and quickly didn't like…………..I LOVE it!
“In three strokes you flatten the whole thing”
Okay we all know you're giggling at the constant use of "meat pounder" dont lie
My girlfriend pounds my meat like no other.
I keep the skin in my chicken.
I am a Professional Meat Pounder Butcher. AND I AGREE 100% with the finding of this video. However, in a industrial application, with hours of meat pounding I prefer to use my USA Made, 316Stainless Steel, rotary chain hammer on a variable speed direct drive motor using a 230v 60A 100% copper wired motor, It is Called "The Pounder" in the business. Because of the loud noises it makes. I purchased a table that has Air compressed shock absorbers to handle the loud constant pounding. The table is also linked to the chain and provides a back and forth sliding motion so all sides of the meat are evenly pounded. This provides for uniformity. Also, because this industrial machine can be loud we have outfitted it with a Bluetooth Bose Speaker system and You can have your meat pounded to the same beat that the music is playing, therefore minimizing the loud noises because the pounding is in sync with the music.
My favorite part of our Industrial Meat Pounder is when the product is finished the meat moves down the conveyer and is "bathed" in a hot steam bath with 69 water misters. The meat does not get cooked at this point but the "Bath" brings back the moisture that was lost in the original process.
I Like the Meat Pounder that takes More Time & Effort. Sure it is nice to finish the meat pounding quickly. However, I have found that the longer & slower you pound the better the results. In the video demonstration I feel you were pounding real Hard. I have experienced that a nice soft , firm and constant pounding (though it takes time) is the BEST way to come to a great finish product
There is a reason that carpenters and blacksmiths do not just pick up a block of steel in their hand to do their work, instead of a hammer. You can hit harder with a hammer, period. When I need to smash a piece of pork loin into a very thin slice to make Bun Thit Nuong, I reach for a hammer, in fact, a waffle headed hammer. Your tester's opinions notwithstanding, hammers work better if you want to hit something hard. Just sayin…
Jesus bunch of degens watch ATK, these comments are too much love it lol 😂😂😂
Clickbait
Their winner would also work as a butt plug.
I have the one that flips around to the tenderizer.
My wife really likes meat pounders, she's got a whole box of them in the closet!!
ATK is now into foodporn? 🤣
Everyone at ATK was probably gathered around a large table eating their turkey …trying not to choke as they read out these comments 😮
Rubber mallet
Why not just back over the slab with your car, in a plastic cover of course
Clearly whoever chose the thumbnail, and probably everyone else on set, struggled to keep their inner twelve year old at bay.
@adamried. It's black Friday, what would be a good kitchen buy?
😳😐😶
The thumbnail…the presentation…the meat pounding…I mean, either my mind’s really nasty, or…no, I just have a really dirty mind
All of the innuendos, sweet.
I bought the Norpro handheld semi-automatic meat tenderizing machine about a year ago. I tossed my aluminum hammer styled system that I think I inherited from my mother (sorry mom). I love the new one. It sits in my deep equipment draw easy, not difficult to locate as the handle sticks up over all of the other horizontal tools. My only complaint is that I can't figure out how to put it into my leather equipment belt
Oh….that meat pounder….my mistake
2:56 — Bridget grabbed that black meat pounder with confidence and experience, no hesitation at all 😌
Being real here, I use a rubber mallet. Just wrap in a bit of plastic wrap, whack gently
One of those things doesn't beat the meat, it's a padlock for your backdoor.
I will give you one million dollars for the blooper reel from this segment.
Ayoooooooo
This brought up memories of my mom preparing Swiss steak. She would grab a saucer from the cupboard and use the rim to tenderize the meat.
Paul Pelosi is intrigued…..
A flared end is important when pounding your meat. Don’t want to lose that sucker.