Best Meat Tenderizers

What are the advantages of using Best Meat Tenderizers?

1) You don’t have to worry about cutting up your own meat.

They make it so easy!

2) You can save money by buying them instead of purchasing ground beef or pork.

3) If you want to cut down on fat, then you can use their product since they do not add any extra fat to the meat.

4) They can be used with all types of meats including chicken, turkey, fish, etc.

How does Oxo’s Best Meat Tenderizer work?

The meat is placed into a large plastic container which is filled with water and then covered with salt. After a few hours the mixture is heated until it reaches 160 degrees Fahrenheit (71 degrees Celsius). Then the meat is removed from the container and allowed to rest for several days before being cooked.

Why do I need to use Oxo’s Best Meat Tenderizer?

Oxo uses a patented technology called “Heat Transfer” to achieve its results. Heat transfer means that the heat generated by the meat is transferred directly onto the surface of the meat without any air space between them. This prevents the meat from overcooking due to excessive cooking time. The result is that your food will taste better than if you had cooked it yourself!

What are the ingredients used in the Best Meat Tenderizers?

Water, Salt, Sodium Tripolyphosphate, Sodium Acid Pyrophosphate, Citric Acid (preservative), Sodium Erythorbate, Sodium Nitrite.

How do I use the Best Meat Tenderizers?

1) Put water and the amount of salt you desire into the container.

2) Place the meat on top of a grate at the bottom of the container.

3) Close the container and let it sit for a few hours (the time depends on how tender you want the meat).

Best Meat Tenderizers - Picture

4) After the meat has soaked in the brine, heat it up to 160 degrees Fahrenheit (71 degrees Celsius) for minimum of 2 hours.

5) After it has cooled down you can then cook it as normal.

What can I use the Best Meat Tenderizers for?

The meat tenderizer can be used for all meats except fish. They work best with pork, chicken, or turkey. You can marinate the meat first before cooking it if you desire. The tenderizer is also great for beating up your spouse. Just kidding!

Is the Best Meat Tenderizers easy to use?

Yes! It is very easy to use. All you have to do is fill the container with water and salt, drop in the meat, and then wait a few hours. After that you just heat it up and voila! There’s your tasty meat that is now easy to chew.

Does it come with other uses?

The container doubles as a cooler for keeping food and drinks cool. It measures 6 inches tall by 11.5 inches in diameter. It holds up to 40 pounds of meat and requires 2 hours of soaking before cooking time.

What are the Best Meat Tenderizers made out of?

The outer container is made out of heavy duty plastic while the grate is made out of stainless steel and can be removed for easy cleaning. The cover is hinged with a locking clasp to keep it secure while the container is in use.

What are some of the Feedback that I have received for the Best Meat Tenderizers?

“I love these! They work great for my husband who has to have all his food ground up for him because of his braces. Now I don’t have to spend all afternoon grinding his meat. Thanks so much!”

Terri T.

“We love these! We used to have to boil the brine for our pork shoulder for 4 hours and now we only have to do it for 2 hours and our meat is nice and tender. Well worth the price. Thanks!

Jonas H.

Where can I get the Best Meat Tenderizers?

You can order the Best Meat Tenderizers here (LINK REMOVED)

Sources & references used in this article:

Application potency of engineered G159 mutants on P1 substrate pocket of subtilisin YaB as improved meat tenderizers by CM Yeh, MC Yang, YC Tsai – Journal of agricultural and food …, 2002 – ACS Publications

Effects of two commercial meat tenderizers on different cuts of goat\’s meat in Namibia by PG Bille, MS Taapopi – African Journal of Food, Agriculture, Nutrition and …, 2008 – ajol.info

Biochemical factors regulating the toughening and tenderization processes of meat by M Koohmaraie – Meat science, 1996 – Elsevier

Muscle proteinases and meat aging by M Koohmaraie – Meat science, 1994 – Elsevier

Development of a meat tenderizer based on papaya peel by MN Islam, EM Molinar-Toribio – Observación por Pares Basada en Mapas …, 2013 – utp.ac.pa

Cleaning tool for meat tenderizers by CO Dukes – US Patent 3,106,740, 1963 – Google Patents