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In the midst of this Covid thing, I've ordered some steaks (raw) from restaurants.
We had a shortage of meat in Feb-March timeframe in supermarkets.
They were very good.
But I have been putting on sprinkle on meat tenderizer, which adds salt in addition to some enzymes.

On Amazon I see there's a mechanical tenderizer - a push down contraption with lots of little sharp blades.
Has anyone used them?

Have a friend that was in the restaurant industry and mentioned 'needled' steaks used in restaurants.

Just wondering if that's the way to go instead of sprinkle on meat tenderizer?

nag
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