BergHOFF Leo Graphite Stainless Steel Meat Hammer

The BergHOFF Leo meat hammer is a dual-sided stainless steel meat tenderiser. One face is textured for breaking down tough muscle fibre, the other is flat for pounding cuts to an even thickness so they cook uniformly instead of drying out at the edges while the centre stays raw.

It is the tool that turns a cheap cut into a tender one, and the reason restaurant schnitzel, chicken cutlets and pounded pork chops cook evenly in a pan.

What a meat tenderiser is for

• Tenderising — breaking down connective tissue in tougher, cheaper cuts
• Flattening — creating even thickness for cutlets, schnitzel and paillard
• Speeding marination — a scored surface absorbs marinade faster and deeper

Key features

• Dual-sided head: textured face for tenderising, flat face for flattening
• Solid stainless steel construction with weighted head
• Balanced handle for controlled strikes
• Part of the BergHOFF Leo range

Frequently asked questions

What does a meat tenderiser actually do?
A meat tenderiser mechanically breaks down the connective tissue and muscle fibres in meat. This shortens the fibres so the cooked result is softer and easier to chew, which is especially useful for cheaper, tougher cuts.

Which side of a meat hammer do I use?
Use the textured, spiked side to tenderise tough cuts, and the flat side to pound meat to an even thickness without shredding the surface. For cutlets and schnitzel, the flat side is usually correct.

Does tenderising meat help it absorb marinade?
Yes. Breaking the surface creates channels for marinade to penetrate, so the flavour reaches beyond the outer layer. This is why tenderising before marinating produces a noticeably better result.

How do I stop meat splattering while tenderising?
Place the meat between two sheets of baking paper or inside a large food bag before pounding. This contains splatter, protects the surface of the meat, and keeps your board clean.

How should I clean a meat hammer?
Wash immediately after use in hot soapy water, paying attention to the textured face where raw meat residue can lodge. Dry thoroughly before storing.