Hammer tenderizer Relaxdays 10023728 Stainless steel 280 mm 400 g

The Relaxdays hammer tenderizer 10023728 is a stainless steel kitchen tool with an overall length of 280 mm and a weight of 400 g, designed to tenderize meat efficiently. Its solid stainless-steel construction offers resistance to corrosion and mechanical wear, providing a compact and balanced instrument for manual tenderizing tasks in domestic and professional kitchens. The head surface features textured faces suitable for breaking down muscle fibers and evening out thickness for more consistent cooking.

Advantages

The stainless steel construction ensures durability and easy cleaning without absorbing odors or stains. At 280 mm long and 400 g in weight, the tenderizer delivers controlled force while remaining comfortable to hold and manoeuvre. The textured head design permits both pounding and flattening actions, enabling faster marinade penetration and more uniform cooking results. The one-piece-like stainless appearance reduces crevices where food debris can accumulate.

Suitable for

• Tenderizing steaks, cutlets and other cuts of red meat
• Flattening poultry breasts for even cooking and stuffing
• Preparing thin cutlets for frying or grilling
• Breaking down fibrous tissue before marinating

Key specifications

• Material: stainless steel for head and handle
• Overall length: 280 mm
• Weight: 400 g
• Head: textured faces for pounding and flattening
• Finish: smooth metallic surface for easy cleaning

How to use

Place the piece of meat on a stable cutting board and, if desired, cover it with kitchen film to prevent splatter. Hold the tenderizer by the handle and apply even, controlled strikes with the textured face to the meat, working from the center outward. Use gentler strokes for delicate cuts such as poultry and firmer strikes for thicker or tougher cuts. After tenderizing, wipe the tool clean and wash according to hygiene standards for stainless-steel kitchenware.

Usage recommendations

For best results, use the tenderizer on a stable, slightly padded surface and adjust striking force to the thickness and type of meat. Rinse and dry the tool after each use; avoid prolonged exposure to acidic marinades on the surface to preserve the finish.