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Title: Works Great...just be very careful
Review: I use it all the time to tenderize flat cuts of meats. Just a couple of tips:Tenderize both sides twice, the 2nd time at right angles to the 1st.When tenderizing a nice thick steak if you don't support the sides, a 1 1/2 inch steak can quickly become a 3/4 inch steak.The prongs are VERY sharp, so be extremely careful as to where your fingers are.You have to be careful about using this on the very best cuts of meat. Fine grilling steaks such as ribeyes, filets and NY strips will usually taste mushy if you tenderize them with this tool
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