any other JACCARD users here?

@Lit There's no denying the RTIC vs Yeti 100% "copycat" and likely copyright infringements. And I'd agree from a business standpoint it's dirty pool and teetering on unethical business practices. However, from a consumer's view it's $savings plain and simple. I never said I thought it was right. 

I use what looks like a square roofing hammer.  Is this Jaccard better?

I thought this was a post about weaving. 

JohnInCarolina said:

show previous quotes

tarheelmatt said:

Lit said:

Haven't you posted this exact topic before?

Nah, that was a post about cologne. 

Do they make these in black?

I saw one used as a prop in a film.  It was a stylish Hollywood crime drama that emphasized cynical attitudes and sexual motivations.

My Christmas prime rib from Costco last year came jaccarded. It didn't say anywhere on the package that they had done it and I didn't realize until I sliced it. Of course it was cooked nice and rare. No one got sick but I would have preferred they didn't do it. 

NPHuskerFL said:

@tarheelmatt
Knock Off describes virtually every "home use" kitchen/cooking vessel, mixer, sous vide, vac sealer, slicer, blah blah. I wanted the Hobart HL1400-1STD but, I'm cheap and got a quality KA instead. (Old small batch Hobart are almost identical to KA besides the fact the gears on Hobart are exceptional...bad vs example but, you get the idea). 
As products are going through R&D if they can find a more economical way of building a product similar to another and maintain quality thereby saving $ and increasing their profits and pass savings on to the consumer...I say good on ya. 

Ease up B-lak-E.. I was making a funny.  Drakkar is a cologne. I know and understand how competition works. 

Thundergod approved. 

DMW said:

I would recommend treating jaccard-ed meat similar to ground meat. While the risk of pushing bacteria from the surface into the interior of the muscle is not as great as when grinding, it is possible. I don't like cooking my meat to well done, so I'm not a fan. The exception would be sous vide, where you can cook at lower temps for longer times to pasteurize.

Again, that's just me, everyone needs to determine their risk profile accordingly.  
  

Use mine all the time, I have the 15 and 45 blade black units. They come apart very easily. Agree with @DMW - you must know the source of the meat. I get some free range stuff that is locally handled, I trust it - strip loins and sirloins. 
The best use, IMO is for cutlets and schnitzels and chicken fried steak. Jaccard can provide a "you can cut it with a fork" texture. We tend to cook kabobs to 140º+ so I also Jaccard the sirloin chunks. 

Chicken breast really doesn't need it, but you can get great souvlaki if the breasts are tenderized first. 

It's prechewing   

We used to buy xheap steaks when i was a kid that had been needled to death to make them 'tender'. 

It's perforating it to make it fall apart easier

Cube steak

it's how they make cube steak

dunno why the mystery 

you could accomplish the same thing stabbing it over and over with a knife

Used for making cheap cuts tender, or massacring good cuts.

Ladeback69 said:

show previous quotes

JohnInCarolina said:

tarheelmatt said:

Lit said:

Haven't you posted this exact topic before?

Nah, that was a post about cologne. 

Do they make these in black?

Mine is black and I got it at my egg dealer. 

As those worried about making people sick, I have used it on every brisket I have cooked on the egg and no one has gotten sick yet. I clean it immediately after using it.

Brisket isn't an issue, you're cooking that to an internal temp of 195+ which is high enough to kill any pathogens you push from the surface of the meat into the center.  

The only concern is with steaks, which are generally (in this crowd at least) only cooked to 130 or so.  One reason you can eat beef much more rare than other meats is because the meat is sterile, the only things that could make you sick are on the surface of the meat, pushing those into the center can let them survive the cooking process.

There is a reason that Costco puts a label on their steaks (most of which, if not all, are blade tenderized) suggesting to cook to an IT of 160.  Now I've eaten Costco steaks cooked rare/Med rare and not had an issue and probably will again.  But there is a risk associated with eating their steaks (or any beef jaccarded) that is only cooked to medium rare.

This is mine.
http://s7d9.scene7.com/is/image/BedBathandBeyond/38063742507086p?hei=2000&wid=2000&qlt=50,1