Recently I was in the market for a new meat tenderizer.  I'm a down home country girl, and I like to prepare my meat properly prior to devouring.  I have found that the best way to seal in the juices on a nice thick premium cut of meat is to pound the hell out of it repeatedly while screaming in German.  This not only tenderizes the meat but terrorizes it in to submission.  Note: This works esspecially well on meat from a KOSHER deli.  The OXO Good Grips Meat Tenderizer lives up to its name, don't be fooled by naysayers.  The violence with which I wield this heavenly instrument of meat rivals that of the Norse gods of yore, and yet nary a time has my grip slipped.  It holds up well to blood spatter, vitreole, and even the occasional lymphatic fluid bursting from my tasty nemesis: meat.