APOLLO BEECH WOOD MEAT TENDERIZER WITH 49 TEETH
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How to Use the Apollo Beech Wood Meat Mallet
Step 1: Prepare the Meat
- Ensure that the meat is thawed and at room temperature for even tenderizing.
- Place the meat on a sturdy cutting board or a flat, stable surface.
- Cover the meat with a piece of plastic wrap or wax paper to prevent splatter and to keep the mallet clean.
Step 2: Grip the Meat Mallet
- Hold the Apollo Beech Wood Meat Mallet firmly by the handle.
- Ensure that you have a comfortable and secure grip for better control.
Step 3: Tenderize the Meat
- Using the side with 49 teeth, gently strike the meat starting from the center and moving outwards.
- Apply even pressure across the surface for consistent results.
- Adjust the force based on the thickness and toughness of the meat.
Step 4: Inspect and Repeat
- Check the meat to see if it has reached the desired thickness and tenderness.
- If necessary, repeat the tenderizing process on any thicker or tougher sections.
Step 5: Clean the Meat Mallet
- After use, wash the Apollo Beech Wood Meat Mallet with warm soapy water.
- Rinse thoroughly and dry immediately to maintain the wood’s integrity.
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