These meat tenderizing mallets are the ultimate present for the meat enthusiast in your life—or you yourself, we won’t judge.
This design uses a mallet-building technique I’ve spent years perfecting. The defining characteristic of these meat mallets is a set of pyramidal points covering one face to tenderize the meat. (The other side is flat for evening your piece of meat.) The heads are white oak—one of the hardest and most resilient woods commonly available in northern Minnesota, so they’ll stand up to the toughest cuts of meat.
