Jaccard?


 
Great tool. I have pretty much worn mine out and will be looking for another very soon. I use it with and without a marinade. I even use it on a whole chicken sometimes to help get flavorings deep into the meat when roasting a whole bird
 
Related

https://tvwbb.com/showthread.php?65452-Why-do-they-do-this&highlight=jaccard

https://tvwbb.com/showthread.php?55222-Buyer-Beware&highlight=jaccard

https://tvwbb.com/showthread.php?42526-Poking-Flank-Steak&highlight=jaccard

https://tvwbb.com/showthread.php?31189-Should-I-Not-Jaccard-my-Brisket&highlight=jaccard

etc etc etc :D

This is not meant to discourage you from asking (I see after I re-read my post that it could be taken that way). The search feature on this site is not the greatest but if you do try it, you may find it pulls up previously discussed topics <thumbs up>

BTW. emojis are very limited here as well :D
 
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Been using 1 for about 15 years ,I don't use it every week or month but its nice to have when I get the urge for sirloin and cant determine how tender it may be,a little help never hurts ,works weel on any meat
 
There's the safety issue with it, right? You could be pushing stuff on the surface into the meat and if you are like me, you don't wanna cook everything to 165.
 
What are you pushing into the meat? I have been using one forever. Depending on what I am cooking (beef, chicken, pork) I cook to the temp I want. I have never worried about it. If you watch Iron Chef America you'll see them many times using one (though mostly Morimoto)
 
LMichaels said:
What are you pushing into the meat?
Click to expand...
I remember this issue making a splash in the press when Costco started "blading" whole cuts like tri-tip to make them more tender. The risk is mainly for meat cooked rare or medium-rare, that surface bacteria is pushed deep into the meat where it may not succumb during cooking.

This article and video explains in greater detail. One must evaluate the risk and decide for themselves.

"Mechanically tenderized beef caused at least five E. coli O157:H7 outbreaks between 2003 and 2009, causing 174 illnesses, one of them fatal, according to the national Centers for Disease Control and Prevention."

https://www.consumerreports.org/cro...-steak-been-mechanically-tenderized/index.htm
 
To pick a nit.... it's not just mechanically tenderized meat that's at risk. Any time that you have a blade penetrating a uncooked muscle that's not getting cooked past bacterial risk stage poses a risk for bacterial growth. That's going to include ground meats as well as tenderized, hence a not infrequent requirement for ground meat patties to be cooked to medium or higher. The issue is bacteria that's on the surface is now pushed into the interior and not exposed to direct cooking heat.

I'm not entirely sure that there aren't any outward tell-tale signs of mechanical tenderization (based on Chris's article link.) Even fine needles leave marks, and the whole point of the process is to cut fibers.
 
Yeah, I think the "no tell-tale signs" comment is inaccurate, I can look at a Costco tri-tip and see the fine blade marks. And of course, Costco divulges the blading right on the label and tells me to cook my tri-tip to 160°F, which I'm not going to do.

It would be more accurate to say that the average consumer will not be looking for puncture marks and won't notice the ones that are there and will have no idea what's been done to their meat...unless it's labeled as mechanically tenderized.
 
What kinda barbecue forum is this..... where's the BEER emoji????? Geez...... guess I'll have to settle for :coolkettle:
 
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