Meat and Poultry Scissors Master Grill MG238, 25 cm, stainless-steel blades

Master Grill MG238 are 25 cm meat and poultry scissors designed to cut meat, trim fat and portion poultry with precision. Constructed with stainless-steel blades and a 25 cm overall length, these kitchen scissors combine a compact form factor with robust cutting performance suitable for home kitchens and small catering environments. The stainless-steel blades provide resistance to corrosion and allow for straightforward cleaning after handling raw meat or packaging.

Advantages

The stainless-steel blades ensure durable edge retention and simple maintenance, while the 25 cm length provides leverage for cutting through joints, cartilage and bone fragments commonly encountered in poultry and meat preparation. The scissors are balanced for controlled handling and enable precise trimming of fat and skin. Their construction minimizes food contact with non-metal surfaces, reducing potential contamination points and simplifying hygiene routines.

Suitable for

• Cutting whole poultry into portions
• Trimming fat and removing skin from cuts of meat
• Separating joints and cutting through cartilage
• Opening vacuum packs and portioning packaged meat

Key specifications

• Overall length: 25 cm
• Blade material: stainless steel
• Intended use: meat and poultry cutting
• Design: hand-held scissors for kitchen use

How to use

Hold the scissors firmly with the dominant hand and position the blades around the item to be cut. For portioning poultry, cut along joints and through soft cartilage using steady, even pressure; for tougher sections, use short controlled strokes to avoid slipping. Use the tip of the blades for precise trimming around bones and for removing fat and skin. After each use, rinse off residues, wash with warm soapy water or place in the dishwasher if stated as dishwasher-safe by the manufacturer, then dry thoroughly to preserve blade condition.

Usage recommendations

For safe handling, keep blades away from children and store the scissors in a dry place. Regularly inspect the blades for signs of wear and sharpen or replace them if cutting performance decreases. To maintain hygiene, clean and sanitize after contact with raw meat and avoid using the same pair for ready-to-eat foods without prior cleaning.