ProPounder meat hammer – heavy metal meat tenderizer

Meat that remains tough after pounding and loses its shape when frying.

You bought the perfect piece of meat, but it stays tough and cooks unevenly when heated – because the meat tenderizer isn’t heavy enough to really break down the fibers. The ProPounder is made of heavy metal and delivers significantly more force when pounding than lightweight plastic versions. Use the jagged side to specifically break down muscle fibers, and the smooth side to evenly flatten the meat – the result is tender, evenly cooked meat straight from the pan.

Benefits

• No more tough meat on your plate: The jagged metal side breaks down muscle fibers so thoroughly that even cheaper cuts become tender and melt in your mouth after pounding.
• No need for long marinating times: Proper pounding means you don’t have to marinate meat for hours – the broken-down structure absorbs spices and marinades in minutes instead of hours.
• No need to replace after a few months: The heavy metal body doesn’t give way, bend, or lose parts – you’ll be working long-term with a sturdy tool without quality concerns.

Specifications

• Material: Heavy metal
• Sides: Two sides – jagged and smooth
• Product type: Meat tenderizer / meat mallet
• Condition: New

Usage

1. Prepare the meat: Place the piece of meat on a cutting board and optionally cover it with cling film to avoid splatters.
2. Pound: Use the jagged side to evenly strike the entire surface of the meat until the fibers are visibly broken down.
3. Shape: Turn the piece over and use the smooth side to bring the meat to the desired thickness and shape.

Pro tip: Always start in the center of the meat and work outward – this keeps the thickness more even and prevents the meat from tearing at the edges.