Has anyone had sucess with using a meat tenderizer

[charcoal4brains]

Originally Posted by ModelMaker

I used it on less tender meats (Sirloin, etc.) and while it pry helped I never like the fact that it smashed the meat making me think more of minute steak than a nice thick Sirloin.
It's been sitting in the cupboard for years.
Ed

I didn’t care for the Jacaard flattening meat either, so I wired the “foot” up. It worked, now it doesn’t flatten meat, but the un-spring-loaded “foot” doesn’t push the meat off the blades either. Slows things down a bit.

[Happy Hapgood]

The only time I beat my meat is with a hammer on skirt streak.

[ModelMaker]

I remember my Grandma Boyle right after feeding the boys plates of eggs, meat, and taters for breakfast would commence to beating the hell out of round steak with a damn hammer in her frilly apron and the waddle of her triceps just flapping in the wind.
Funny what impresses a youngster...
Ed

[CakeM1x]

I'll use mine mostly for helping drive marinade into the meat combined with my vac chamber. IE: copycat chipotle chicken recipe I'll jaccard some chicken and then vac chamber it for 50ish seconds a couple times and then let it sit. Definitely improves the penetration and flavor of the chicken. So yeah, mainly use it for marinade penetration but along with my chamber.

[Ag76]

Do any of you ever worry about driving bacteria from the surface of the meat where it would normally be quickly killed by the heat of the grill down into the meat where it might survive the cooking process?

[CakeM1x]

Originally Posted by Ag76

Do any of you ever worry about driving bacteria from the surface of the meat where it would normally be quickly killed by the heat of the grill down into the meat where it might survive the cooking process?

Depending on what I'm cooking/time/temps etc. Proper handling of the meat prior is more important imo. No different than eating any ground meat product.