We Tested the Best Meat Beaters for Chefs of All Levels (2023)

We Tested the Best Meat Beaters for Chefs of All Levels (1)

As a young chef, he would stand sweating profusely in the subtropical heat at a table covered with rather thin cuts of meat, smashing them with a piece of cast iron at the end of a handle, trying to finish the project as quickly as he could, as fast as I could , so I could run to the fridge to cool off the heat when my chef showed up and ranted about disrespecting his pork chops. Flat is flat, I thought, it doesn't matter how you get there. That was exactly the wrong train of thought for my boss. Then he gave me a long, vigorous German weight loss master class.

Ya sea schnitzel, scallop,obscene, Milanese,Schawarma, Roll,Koteletts, or Country Fried Steak (hint: they all start the same way), plating a piece of meat requires a certain amount of finesse to keep it from falling apart. The updated grips, grips, softening finishes and more are huge improvements over the heavy piece of metal I was using back then. We tested nine best-selling meat grinders to find the best on the market for today's cooks. The OXO Good Grips Meat Tenderizer eventually came out on top, followed closely by three others.

overall better

OXO Good Grips Fleischklopfer


We Tested the Best Meat Beaters for Chefs of All Levels (2)

Advantages:It has a comfortable grip and its balance allows for precise swings.

Opposites:Flesh is easier to tear with this hammer, and the slightly tilted head can do you good or bad.

The Good Grips performed almost perfectly in our tests. With both smooth and serrated surfaces and an angled head, it smashed chicken breasts and pork chops in under a minute, although the chicken breast tore a little. The head and shaft are very well balanced, with a comfortable grip that allows for a smooth and powerful swing. This rotation allows the meat to be precisely pressed from the center outwards, resulting in an evenly thin cut of meat. It also made quick work of a stack of graham crackers, and the design efficiently targeted the largest bits that needed to be crushed. The Good Grips are dishwasher safe, making cleaning an easy task.

Price at time of publication: $12

  • Weight:13 ounces
  • head width:2.5 inches
  • Material:ABS plastic with solid steel core
  • Dishwasher safe:And

best value

Aliglow Meat Tenderizer


We Tested the Best Meat Beaters for Chefs of All Levels (3)

Advantages:With great precision, it is very effective for such a light tool.

Opposites:The tapered teeth can work for you or against you and are not dishwasher safe.

No one wants to exhaust themselves by hitting in one shot. The Aliglow takes this idea and makes quick work of chicken and pork thanks to its user-friendly design. Although there were some minor punctures and tears, the Aliglow performed reasonably well in all of our tests. While many hammers feature a pyramidal design on their serrated side, this one features tapered teeth that reach down to the needle tip, which we think can work for you or against you. Cleaning is a simple clean with soap and water as it is not dishwasher safe.

Price at time of publication: $9

  • Weight:10 ounces
  • head width:2 inches
  • Material:zinc alloy
  • Dishwasher safe:NO

better splurge

KitchenAid Gourmet Fleischklopfer


We Tested the Best Meat Beaters for Chefs of All Levels (4)

Advantages:It's lightweight and produces consistent chops without breaking.

Opposites:The silicone grip could be more comfortable and allows dirt to collect in the grooves.

This pickguard features a more traditional design than those previously tested, with updates. First up is the lightweight aluminum construction, followed by a non-slip silicone grip for the grip. It also features tapered teeth for powerful softening. In fact, it performed better than our top pick in the yield category, leaving no tears or chops in the flesh. The silicone grip is a nice touch for stability, but it has some ridges that could catch stray bits of protein if not cleaned properly. It's not as comfortable in the hands as the OXO, but it's anything but uncomfortable.

Price at time of publication: $17

  • Weight:10 ounces
  • head width:3 inches
  • Material:Aluminium, Silikongriff
  • Dishwasher safe:NO

more versatile

HIC Double Sided Meat Tenderizer


We Tested the Best Meat Beaters for Chefs of All Levels (5)

Advantages:It is efficient and aesthetically pleasing.

Opposites:It is heavy and must be disassembled to clean.

We're definitely going old school with this setup, but there's a reason some designs stand the test of time. This hammer's design, unlike the mallet models we tested, calls for straight up and down shots—literally slams. It's also quite heavy compared to the other models, almost two pounds. But this weight and design combine to create a smooth surface with no cracks or gouges. It also has smooth and serrated surfaces, with the teeth being conical and very sharp to the point of softening. Due to the structure of the design, you need to unscrew the handle, flip the main disc, and reattach the handle when you switch sides. This handle arrangement also helps with the cleaning work, but the mode is dishwasher safe.

Price at time of publication: $20

  • Weight:1 pound, 14 ounces
  • head width:3 ⅛ inches
  • Material:chrome zinc
  • Dishwasher safe:And

our favorite

The OXO Good Grips Meat Tenderizer performed best in our tests due to its lightweight design, ergonomic handle, and angled head.

The exams

For our tests, we first took into account the physical characteristics of the hammer (length, head width, weight, and grip) and judged them on their ease of use. We then used the grinder on two different textured meats, chicken and pork, and noted how long it took to flatten them, the end product for bumps, pits or cracks, and how easy the grinder was to use. in this process. We then judged them on how easy they are to clean, how well they get between the teeth and any ridges or dents.

We rated each of these categories on a scale of 1 to 5. The top-scoring models were then faced with a final test of breaking a packet of graham crackers into uniform-sized crumbs, just like you would use them in baking. Finally, we averaged the results from each test to get the bottom line and present the best ones here.

Which wasn't on the list

strong contender

The results are still simmering

Bad performance

Factors to consider

Design and ergonomics

Many kitchen tools come down to how useful they are to you. Ergonomic design generally applies to many people, but not all users. For example Nathan Gifford, the founder ofGiffords Speckin Nashville he prefers smooth, rounded grips like those offered by Rösle because textured grips sometimes don't fit his hand. You may find that a square or textured grip works best for you, so be sure to choose what feels comfortable in your hand.

You also have to consider weight, according to Gifford. "I don't want anything too heavy because nobody wants to strain their hand," he says. “They used to be very heavy; now they can only weigh ten ounces.”


If we're honest with ourselves, about 60 percent of the effort we put into cooking goes into cleaning. Given this truth, a meat grinder should be easy to clean, as chunks of meat can and will hide in every crevice, crevice, dent and tooth of a meat grinder, leading to food safety issues later. Finding a meat grinder that matches your level of cleaning is an important consideration.

Frequently Asked Questions

  • What is the difference between a meat tenderizer and a meat grinder?

    "There are two main categories of meat tenderizers: the hammer type and the needle type," says Gifford. The needle type is for tenderizing meat, while the hammer type flattens meat on scallops and the like. Needle beaters shorten muscle fibers, tendons and ribs quickly and easily and make meat more tender. "Even the New York stripes are getting softened," says Gifford. At the loin end of a tenderloin fillet, a large chunk of tough rib curves through the eye of the steak. A quick treatment with a needle softener will disrupt that nerve and tenderize a tough piece.

    The serrated side of the meat grinders reviewed here emulates a needle beater that shreds tough areas of meat. This side should be reserved for tough cuts as it will poke holes through softer proteins like chicken breast or pork loin. "If you're flattening a piece of meat for stuffing, you want to make sure there aren't any cracks so the stuffing doesn't fall out," says Gifford. It's also worth noting that holes and indentations contribute to uneven cooking and are generally aesthetically unappealing.

  • Why does pounding tenderize meat?

    Pounding meat destroys and shortens the strands of muscle that make up a piece of meat. The ideal way to cut a piece of meat before cooking is to cut along the visible grain of the muscle fibers to shorten them. By shortening these fibers, the meat becomes easier to chew, and by further breaking up a previously tough piece, such as a beef, is easier to chew. B. a tenderloin or tenderloin, now very supple and easy to chew.

  • How long do you pound the meat to soften it?

    Thinking of a piece of meat as the face of a watch, Gifford recommends hitting two or three times, from the center, in each of the 12, 3, 6, and 9 positions. Overall, this should take less than a minute since you want to avoid rollovers.

  • What is the best technique for pounding meat?

    Gifford puts a lot of prep work into the process before he hits the sledgehammer. He recommends laying a layer of plastic wrap on your work surface. Then lightly oil the plastic (you can use cooking spray) to reduce friction when spreading the meat. After placing the meat on the oiled plastic, lubricate the surface of the meat. Place a piece of parchment paper over the oiled meat and a layer of plastic wrap over the parchment.

    After this is accomplished, he works clockwise from the center, striking the meat two to three times at each of the 12, 3, 6, and 9 positions, for a total of eight to 12 strikes in each piece. Overusing the meat will flatten it too much, resulting in a mushy texture, or it will become so thin that the meat cooks on one side before you can flip it to cook the other, resulting in dry, overcooked meat.

Our experience

Greg Baker is an award-winning chef, restaurateur and food writer with four decades of experience in the food industry. His written work appears in Food & Wine, Food Republic and other publications.

Top Articles
Latest Posts
Article information

Author: Kerri Lueilwitz

Last Updated: 03/08/2023

Views: 5628

Rating: 4.7 / 5 (47 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Kerri Lueilwitz

Birthday: 1992-10-31

Address: Suite 878 3699 Chantelle Roads, Colebury, NC 68599

Phone: +6111989609516

Job: Chief Farming Manager

Hobby: Mycology, Stone skipping, Dowsing, Whittling, Taxidermy, Sand art, Roller skating

Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.