Ideal for enhancing any type of meat, not just tough or inexpensive meats, including but not limited to beef, pork, veal, chicken, turkey, venison, fowl, etc.
Reduces cooking times by up to 40%, resulting in much more juicy andflavorful meat (as the cooking heat has less time to dry out the meat)
Razor sharp double edge knives effortlessly cut through theconnective tissue in meat that can cause it to be tough
Allows heat to penetrate the meat evenly across varying thickness toprevent under / over cooking
Used by many fine restaurants to enhance meat flavor, texture, andplate coverage
