Cave Tools 48 Blade Tenderizer Review

I was recently given the opportunity to try out another Cave Tools product.  I received the product for free in exchange for my honest opinion. All opinions are, as always, 100% mine.



I've got to be truthful, as much as I cook and create recipes, I never use a meat tenderizer for any reason.  I've just never known how much of a thing that was.  I've seen my stepmom beat the heck out of her chicken before grilling it, but didn't realize that she was doing it to make it a little thinner and an even thickness so that it would cook evenly.  I've always only seen her use a mallet-type meat tenderizer.

I was intrigued by this 48 blade meat tenderizer.

I wasn't sure what I was going to use it for, but knew that it could help make tougher cuts of meat more tender.

It was my plan to try some cheaper cuts of steak to see if it could actually make them more tender, but even the "cheap" cuts of steak were out of our current grocery budget.  So, I decided to try my blade tenderizer out on a pork roast that I was going to cook in my slow cooker.  Normally, the slow cooker does a pretty good job of making pork tender on it's own, depending on the ingredients that you add to the slow cooker, i.e., how much liquid you use.  But, I have actually had some of my slow cooker pork still turn out to be tough and chewy, so I thought this pork roast would be good to try this out on.

I broke out my blade tenderizer and used it to tenderize the pork roast.

I found it easy to use.  You just place the tenderizer on top of the meat and plunge the blades into the meat.  Every member of my family raved about how good this pork roast turned out.

The tenderizer comes with a cover.  Reading some of the reviews, some people have had issues with the cover not fitting right.  I had the same issue with it.  The cover fits over okay, but I wish it snapped into place somehow so that it wouldn't come off so easily.

The blades are sharp, so they easily plunge into the meat that I tried it on.

It's dishwasher safe, which is nice, considering it touches raw meat.

It has 2 little clips on either side that you can slide out to remove the safety cover so that you can clean the blades. They don't come all the way out, they just pull to release. Of course when the safety cover isn't there, that means you need to be careful!

The tool is pretty compact so that it can easily fit in a drawer or cabinet somewhere in your kitchen.

When I was doing a little research about blade tenderized meat, I saw a lot of posts about e. coli poisonings.  Apparently, when meats are blade tenderized, if there is e.coli on the surface of the meat, the bacteria can be introduced into the inside of the meat.  A lot of people like the inside of their meat "cool", meaning it wouldn't be cooked to a safe enough temperature to kill the bacteria.  That's just something to remember if you like your steaks cool and red/pink on the inside.  In that instance it would probably be safer to use a mallet tenderizer, which Cave Tools also carries.

What's good about using a blade tenderizer though is that the spaces created by the blades allow any marinade that you might use to more throroughly enter the meat to flavor it.

You can purchase your own Cave Tools 48 Blade Tenderizer at Amazon  or at the Cave Tools website.

If you purchase at the Cave Tools website, use the following code to receive 15% off.

TENDER15

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