Apparently I’m a meat snob

CPARKTX2

After a busy day doing yard work I got it in my head that I wanted some porterhouse, but the store didn’t have prime and I was too tied to go another store. The butcher cut some nice thick steaks, but it was select. Man can you ever tell the difference. 

JohnInCarolina

Yep.  The quality of the starting product plays a huge role.   

loco_engr

jaccard
https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6?th=1

Foghorn

Those sure look good.  So, it seems that if you don't love them it is not because they weren't prepped and cook right.

RRP

loco_engr said:

jaccard
https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6?th=1

I have owned that very JACCARD ever since it was recommended in Cook’s Illustrated. It really works great doing what a meat tenderizer is meant to do…BUT it sure doesn’t turn tough old beef in to prime!

BTW the backside of that JACCARD has 3 metal machine screws and in order to clean it properly you really need to take it apart after EVERY use. Some people just put theirs in a dish washer and I tried that once and after seeing the hidden and THEN baked in meat protein I never cleaned it that way again. Now I can “field strip” and properly clean it in about 11 - 12 minutes.

lousubcap

@RRP I have the same Jaccard.  You are a mechanical genius if you can "field strip" and reassemble that in under 15 minutes. Spring compression begs for the third hand.  BTW- I learned early on that if you don't drive the blades all the way to the handle, you don't have to give it the full up cleaning every use.  YMMV-

RRP

lousubcap said:

@RRP I have the same Jaccard.  You are a mechanical genius if you can "field strip" and reassemble that in under 15 minutes. Spring compression begs for the third hand.  BTW- I learned early on that if you don't drive the blades all the way to the handle, you don't have to give it the full up cleaning every use.  YMMV-

LOL…the secret is laying a 1/8” thick piece of wood on the counter. That is the ideal height to hold the base of your JACCARD to keep it at ease so that you can remove those 3 bolts and keep those springs from shooting those 2 T inserts. Re-assembly is also easy after clean up simply done in reverse!

BTW I also have learned that using a mushroom brush makes cleaning all those sharp blades EASY!

i guess in closing…I should say…buying/using/cleaning a JACCARD just MIGHT not be for everyone! 

Foghorn

RRP said:

lousubcap said:

@RRP I have the same Jaccard.  You are a mechanical genius if you can "field strip" and reassemble that in under 15 minutes. Spring compression begs for the third hand.  BTW- I learned early on that if you don't drive the blades all the way to the handle, you don't have to give it the full up cleaning every use.  YMMV-

LOL…the secret is laying a 1/8” thick piece of wood on the counter. That is the ideal height to hold the base of your JACCARD to keep it at ease so that you can remove those 3 bolts and keep those springs from shooting those 2 T inserts. Re-assembly is also easy after clean up simply done in reverse!

BTW I also have learned that using a mushroom brush makes cleaning all those sharp blades EASY!

i guess in closing…I should say…buying/using/cleaning a JACCARD just MIGHT not be for everyone! 

You've convinced me for sure.  Any device that requires that much discussion on how to clean it is not something I'll find myself wanting to use very often.

RyanStl

Foghorn said:

RRP said:

lousubcap said:

@RRP I have the same Jaccard.  You are a mechanical genius if you can "field strip" and reassemble that in under 15 minutes. Spring compression begs for the third hand.  BTW- I learned early on that if you don't drive the blades all the way to the handle, you don't have to give it the full up cleaning every use.  YMMV-

LOL…the secret is laying a 1/8” thick piece of wood on the counter. That is the ideal height to hold the base of your JACCARD to keep it at ease so that you can remove those 3 bolts and keep those springs from shooting those 2 T inserts. Re-assembly is also easy after clean up simply done in reverse!

BTW I also have learned that using a mushroom brush makes cleaning all those sharp blades EASY!

i guess in closing…I should say…buying/using/cleaning a JACCARD just MIGHT not be for everyone! 

You've convinced me for sure.  Any device that requires that much discussion on how to clean it is not something I'll find myself wanting to use very often.

End qoute.

I'm with you. No way would I properly clean that.

RRP

Sorry if I scared off even ONE person from using a JACCARD. I am NOT a germaphobe, but after having about died from food poisoning once in my life then I will NEVER chance that again.

dmourati

You convinced me of two things:
1. don't buy low quality meat
2. don't buy a jaccard. 

Hansm

I only buy Grass Fed/Finished !!!