Description
How to Use?
This mallet is suited to use with all meats, including all cuts of beef, veal, chicken, and pork. To use the flat side, place the meat down on a wooden cutting board. Cover with plastic wrap or wax paper. Start in the middle, and pound in a circular motion, working your way out toward the edges. Use the ridged side directly on the meat itself. (Be sure to place on a wooden cutting board so the spikes won’t get damaged.)
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