Chatillon Peerless Meat Tenderizer
Display: Appetizers and Amuse-Bouches
Culinary Technique: tenderizing
Date: patented November 30, 1915
Many types of tools soften meat with physical action. This tenderizer's center bar is attached by springs at each end, and eight pairs of alternating teeth scored the meat. The spring-loaded rod then pushed the meat off the device. Its arms opened for cleaning.