Meat hammer tenderizer KESPER 69390 Metal Wood 320 mm

The Meat hammer tenderizer KESPER 69390 Metal Wood 320 mm is a manual kitchen tool designed for tenderizing and flattening various cuts of meat. It combines a solid metal head engineered to deliver even force across the surface of steaks, cutlets and other portions with a wooden handle that provides a comfortable and non-slip grip. With an overall length of 320 mm, this tenderizer offers good reach and leverage for home cooking and small-scale food preparation.

Advantages

The metal head ensures consistent impact and effective penetration of meat fibers to reduce toughness and shorten cooking time, while the wooden handle absorbs some vibration and offers stable handling. The simple one-piece head design is easy to clean and resists distortion under repeated use. Its balanced weight distribution improves control when flattening or tenderizing, enabling more uniform thickness and appearance of meat portions.

Suitable for

• Tenderizing beef steaks, pork chops and chicken breasts
• Flattening meat for schnitzels, escalopes and cutlets
• Preparing pieces for even cooking on grills or in pans
• Small-scale catering, household meal preparation and recipe prep

Key specifications

• Overall length: 320 mm
• Head material: metal suitable for impact use
• Handle material: wood for grip comfort
• Function: manual tenderizing and flattening of meat
• Typical applications: raw meat preparation for frying, grilling or breading

How to use

Place the meat on a stable cutting board or between two sheets of food-safe plastic to prevent splatter. Hold the wooden handle firmly and strike the meat surface with the metal head using controlled, even blows until the desired thickness and texture are reached. For thicker or tougher cuts, work from both sides and check progress frequently to avoid over-tenderizing. Clean the metal head and handle after use following recommended care instructions for metal and wooden kitchen tools.

Usage recommendations

Use gentle, consistent force rather than heavy, erratic blows to maintain meat structure and avoid tearing. Do not soak the wooden handle for prolonged periods; dry thoroughly after washing and store in a dry place to preserve the handle and prevent warping.