APOLLO BEECH WOOD MEAT TENDERIZER WITH 49 TEETH

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.