I was wondering something similar the other night with the steaks. After all, the steaks were sliced against the grain, meaning when the Jaccard was used, the blades were going in with the grain. I know that in the case of the chicken breasts, the grain was perpendicular to the blades. So perhaps there is something to that.Just a thought...I'm no meat expert, but I know that how you cut your meat makes a difference in tenderness, like being sure to slice your brisket perpendicular to the grain. That said, if connective tissue of the meat runs parallel to the grain, then Jaccarding with that grain does nothing. I would think that you have to Jaccard perpendicular to that grain in order to cut the fibers of the connective tissue and tenderized the meat. All this is assuming that connective tissue does run parallel to the grain.
I'm hoping someone with more knowledge will comment on why I'm right or why I'm wrong.
Thanks. I'm humbled that you didn't suspect I would use it to make something out of SPAM or McRibs.
$35.00 MSRP
Already have
What to do...what to do.
Do you think you could use it for a home made Prince Albert?
Going for something like this?Do you think you could use it for a home made Prince Albert?
Going for something like this?
Going for something like this?
I wonder what would happen if you tried it on some top round steaks?