Search in blog

Blog categories

View all categories

Latest posts

HOW TO CHOOSE A JUICER

Posted in: LIST, Bar equipment

2024-06-27

Through a professional juicer, you can offer your customers fresh, wholesome juice, prepared with top-quality fruit...

PROFESSIONAL CHOCOLATE MAKER: OFFER THE BEST CHOCOLATE TO YOUR CUSTOMERS.

Posted in: LIST, Bar equipment

2024-06-27

The chocolatier became very much in use in the seventeenth century, when it began to establish itself first in the...

Minibars: how to choose the right model

Posted in: LIST, Professional machinery

2024-06-27

A minibar is a small bar, that is, a smaller version in size and content than the more classic drink corner or bar...

Is it better to choose a centrifuge or a juice extractor?

Posted in: LIST, Bar equipment

2024-06-27

The terms extracting, centrifuging and juicing are often mentioned as if they were synonymous, but in fact all of...

Professional blender: how to choose it?

Posted in: LIST, Bar equipment

2024-06-27

The blender is an indispensable element in your professional kitchen. You should know that there are four categories...

View all latest posts

Photo gallery

View all Photos

Archived posts

MEAT TENDERIZER: AN INDISPENSABLE MACHINE FOR BUTCHERS

The meat tenderizer is a useful tool for the treatment of meat because it allows to make it more tender, enhancing even the less valuable cuts. Using it, professionals in the sector have noticed that the less valuable cuts take on a consistency similar to the most valuable and also those valuable improve their taste.

What are the main advantages in its use?

The meat, thanks to the use of the tenderizer becomes much more tender and is cooked in a faster time. The marinating period also decreases to only 1-2 hours compared to the classic 6-8 hours or more. Finally, the cooking is uniform, the meat does not shrink too much and does not deform.

How does the tenderizer work?

Just insert a slice of meat into the tenderizer group and thousands of knife-cutter stewards come in deep, cutting muscle fibers and tendons. Thanks to this passage the long fibers are interrupted, giving the meat a more compact appearance. If the meat is very hard, just repeat the operation several times alternating the direction of introduction of 90 degrees.

On the website www.ristorazione-refrigerazione.it you will find many models to choose from.