Bests & Worsts Reviews from Amazon

I worked restaurant kitchens most of my life. You know how tender the steaks are in those joints that charge 100 bucks for a NY Strip? I'll let you in on a secret. It's not the beef they use. It's not the way they cook it. It's not a special marinade or chemical tenderizer. It's this device. The Jaccard. In fact, this tool is so important and so ubiquitous that "jaccard" is used as a verb, as in, "Don't forget to jaccard that steak or it will be tough." Trust me on this. Nothing you can buy at any price will make a bigger difference in the quality of the meat you prepare. Do yourself a favor. Get one, and be the envy of your less equipped friends.