Tender Steak Trick

[@eltorpedo67]

Wow! That last shot of the cooked steak with the perfect grill marks and that baked potato got my mouth watering! Amazing how you can make an inexpensive cut look so delicious. Hope it was as good as it looked! Thanks Ken.

[@KenClick]

It was very good! Thanks for the compliment! 🙂

[@stevelogan5475]

@elTorpedo , My friend, they sell 3 grades of beef per the USDA at grocers, most costly working downward are prime, choice, select, Ken's steak at that price would be select grade, you won't need the jaccard on the prime or choice grade as are more tender with marbled fat lines in the center of any steak, select will be tougher with some fat around the edges but almost none in the actual meat part( normally & some of Ken's steak has gristle inside), that is the meat the jaccard works great on, & you won't get choice or prime grade steaks for $ 4.49 per pound, I hope that helps, God Bless you & yours , btw if you live in the U.S. it will tell you on the package of meat what grade it is but you will usually know by the per pound price

[@bruceniblett959]

@@stevelogan5475 Good info, I am aware of these ratings but after the covid everything kind of fell in quality. I came home after 5 years 10 months ago to help my mom. We got 2 huge ribeyes from Wholefoods. You know to celebrate. $43. It was literally meat gum, with no taste. I have never had a bad ribeye. But I stayed for 10 months. Was able to get 1 good steak the whole time from a butcher. It was still very pricey. The prices at the grocery were unbelievable to me. Really if you are on a budget pork or cheap cuts of beef are the way to go. I asked the butcher at the grocery store, "dude, you guys just throw all this meat away?" he said, "unfortunately yes." Nobody is going to spend $15 on 2 lamb rib chops... I would like to think they donate it to homeless or somewhere, where it doesn't go to waste.

[@leslieridenour2734]

@@stevelogan5475thank you for all that info. I was searching for a way to manually tenderize steak after we bought New York strip steak at Costco last Friday and we cooked one of them last night and it was so tough, I couldn't even eat it. By your description because it didn't have a lot of fat in the center it sounds like it should have been graded select but the price was over $50 for a three steak package so it occurred to me that I had that device for a LONG time but no idea how to use it. I'm going to try doing this to one of the steaks and then marinating it for a day or so. Or should I just put rub on it and use this device? TYSM

[@chwot1472]

Season the steak first especially with oil before you use the tenderizer it seats it right into the meat keep up the good work Ken

[@KenClick]

✅🙂

[@HerrSoder]

Vegetable oil is poison, but don’t encourage people to hurt themselves.

[@Riza20462]

​@@HerrSoder yea use olive, avocado, ghee or tallow

[@stevelogan5475]

Ken my Christian brother, these are great for tenderizing meat, plus when putting in a bag or container to marinate meat , helps the meat to absorb a lot of the liquid marinate & get deep down into meats , works on roasts, boneless chix breasts , pork chops , loins , etc,.. worth the money. God Bless you & yours

[@KenClick]

I appreciate your comment Steve. Have not heard from you in a while. Trust you are doing well. 🙂

[@stevelogan5475]

@Ken Click Ken, I had a bad accident, shattered 3 back vertebrae, fractured 6 other vertebrae & had 2 frontal pelvic bones that were broken clean in two, still may have to get 2 more back surgeries on the 6 fractured vertebrae, the surgeons performed surgery on the 3 shattered ones as they were the worst, 2 pelvic bones have knitted/healed properly in alignment, accident occurred on Sept 6th of 2022 & it has been a slow road to recovery, ty for asking, prayers are most appreciated and welcomed my friend , btw with all the pain , I have not spent much time on the internet, I apologize, God Bless

[@southerncooker6475]

That was a very helpful tip! Steak prices here in Tennessee are unbelievable! Your steak looked delicious!! Thanks as always! God bless you and your family!

[@KenClick]

Thank you, and may God bless you and your family too! 🙂

[@danjohnson887]

Hey Ken! Great upload! I have one of these as well and pro tip: oil and season your meat FIRST then when you use the jaccard, it pushes all that oil and seasoning down into the meat!! I usually do that and put more on top when done tenderizing. 🙂

[@KenClick]

✅🙂

[@shelleylemmond46]

Goodness, I've had one of those for a couple of years now. They are awesome and I almost always buy the cheaper steak. It's a wonderful way to make your steak tender. Thank you for sharing.

[@KenClick]

Totally agree! 🙂 I invite you to explore my channel for more great videos! ► youtube.com/@KenClick

[@joanbelmont5450]

The Chinese tenderize the cheap meat cuts with baking soda. I do it all the time and it’s works like a dream with the meat falling off in your mouth. The technique is called “velveting”. As always, nice video though! The steak and potato look spectacular 😃

[@KenClick]

Most of the velveting I've seen is done on thinly sliced meat. Stir-fry thin. Do you grill 1/2-3/4 inch thick steaks using that method?

[@dpcstarrproduction]

The taste isnt good with velveting

[@vonheise]

I have tried baking soda and for me, it works too well. I prefer a marinade of pineapple juice, soy sauce, red wine and anything else you want in it... Cooking is simple and there is no right or wrong answer, you way is always best!

[@karennicholson5144]

I don't like how it discolors.thw meat.

[@jeffp3415]

This is essentially how meat markets and supermarkets turn round steak into cube steaks or minute steaks (using a large, commercial machine). As Ken says, it doesn't turn a $5 steak into a $30 steak, but it definitely improves the eating experience. It works particularly well for a steak your going to braise.

[@KenClick]

Thanks for watching and commenting! 🙂 I invite you to explore my channel for more great videos! ► youtube.com/@KenClick

[@CarolinaOmaSteph]

I've used something very similar back in the late 80's. My mother-in-law still has hers. It works wonderfully & helps alot. Thank you for sharing. Your steak looked very delicious.

[@KenClick]

Thanks for commenting! 🙂 I invite you to explore my channel for more great videos! ► youtube.com/@KenClick

[@mixedmediaartgirl300]

Yeah, my dad too, a fork!! It works!

[@terrilunsford3594]

Thank you for sharing your tip on tenderizing meat. I’m ordering the tenderizing tool today.

[@KenClick]

Enjoy! 🙂

[@khm2128]

Thank you for the Amazon link. This item has the highest review rating I've ever seen! 4.8! I will definitely get it soon. I want to add that I really appreciate using affiliate links for those whose influence and tips I enjoy. An affiliate's benefit is of no cost to the buyer because it's already built into the normal price scheme. I prefer to pass forward my blessings by using affiliate links!

[@KenClick]

Thanks for watching and commenting! I appreciate you using my affiliate links! ✅

[@laurettabratti6638]

Wow, thank you Ken for introducing me to this new tool. With meat prices being what they are, we can now enjoy a tough cut of meat.

[@KenClick]

Glad to help! 🙂

[@phillippmorris4109]

hello from the ozarks Ken! i been using that tool long time to tenderize meat. its great! thanks for sharing how you season your steaks to your liking! tight lines and grace be with you!

[@KenClick]

Thanks for watching and commenting!

[@dianehall5345]

Thanks for this tip Ken. I have one of those tools, but you reminded me to use it! ~ Diane

[@KenClick]

Thanks for watching and commenting!

[@dianehall5345]

Good morning Ken from our NH farm. We raise grass fed beef. Always enjoy cooking tips! That would work work for lamb as well. I like to have a leg of lamb butterflied. Then I tenderize it and place it in a 2 gallon zip lock bag with garlic, red wine, rosemary olive oil, pepper and dijon mustard. Pop it overnight in the fridge, wipe off next day and grill :-)

[@dleland71]

You're making my mouth water! Thanks for the video. Hope all is well at your homestead.

[@KenClick]

Thanks for watching and commenting! All is well here. 🙂

[@johnnywalker4857]

JUST started to go the affordable steak route. Ribeye and NY are too expensive these days. Pounded a top sirloin last night and it helped. Been wanting to try using what you have, but read somewhere that it can push the surface bacteria to the inside of the steak, and that the steak would need to be cooked to 160 degrees as a result. But so far, haven't heard of anyone getting sick from using these, so should be ok to use. Thanks for the video.

[@KenClick]

✅🙂

[@veevee111]

What a gorgeous presentation at the end; that steak looks succulent! Thanks for sharing your tips 😊

[@KenClick]

My pleasure 😊

[@crazyldy002]

Awesome job Ken, the steaks look great 🙂, thank you for sharing, God Bless you and yours

[@KenClick]

Thanks and same to you! 🙂

[@Sheila0000]

Thank you for sharing this tip with us. I love ❤️ your videos...

[@KenClick]

Glad you like them! 🙂

[@coolingwinds]

Looks good 👍🏾. Think I’ll get that Jaccard. Thank you 😊

[@KenClick]

Yes, do! 🙂

[@marksullivan57]

Looks delicious Ken, but I wished you would have shown grilling the meat because that’s part of the fun.

[@jeepnicc]

Lol!! I guess you just can't win, eh Ken!! Thanks for sharing the video, I'll look into the tenderizer!

[@KenClick]

✅🙂

[@KenClick]

🙂

[@generybarczyk6993]

Been using a Jaccard for years after first encountering the device in a steakhouse kitchen. Now I give them as gifts to family members. There's one model that partially disassembles for easier cleaning.

[@KenClick]

If you give me the name of the Jaccard you use, I'll list it also in the description box. Thanks for watching!

[@generybarczyk6993]

@@KenClick For a fact, I'm still using the older model, the same one you demonstrated, except I pound harder and faster on a wood or soft plastic board, the way I learned at the steakhouse. The Jaccard I've given my grandkids is the Jaccard 45-Blade Meat Tenderizer, with a removable cartridge. It's forty bucks on Amazon right now, but I hesitate to add the URL for fear of transgressing some esoteric KZbin stricture. I've been cooking for nearly 60 years, five of them as a pro. For my money, I've yet to see a better tenderizer. For that matter, it can flatten at the same time, though a regular meat pounder would do a better job, if that's what you're after.

[@KenClick]

Thanks for answering! 🙂

[@kamadomattham6100]

Looks great, thank you. You may know but EVOO has a low smoke point and high heat is oxidizing those fats.

[@KenClick]

Thanks for the info!

[@karenwade4911]

Mr Ken, I enjoy your videos and I’m so sorry there are so many negative people in the world. I would have loved to see you grill. Learning a new thing is what takes an unknowing person to knowing something new.

[@KenClick]

Thanks for watching and commenting!

[@Loftusgirl]

Always looking for ways to tenderize meat. I've never seen this little gadget before . Thanks for another great tip Ken.

[@KenClick]

You are most welcome! Thanks for watching!

[@treetoppa8388]

The image of the finished steak with that beautiful baker was all I needed to see. The only thing I would add is an ear of fresh corn! WHAM!

[@KenClick]

✅🙂

[@MichaelR58]

Very good tip , thanks for sharing , God bless brother !

[@KenClick]

Thanks, you too! 🙂 I invite you to explore my channel for more great videos! ► youtube.com/@KenClick

[@Visigoth_]

Thank you for making and sharing this video with us. 🙂👍 I shared it with my 80 year old father (trying to convince him that he can improve his *cheap steaks, with a little bit of work). 🤔😅

[@KenClick]

✅🙂

[@Graciesmom-gp5ng]

Just ordered one, unfortunately your link wouldn’t work, as i am in Canada. Looking forward to steak on Saturday

[@KenClick]

No worries! Thanks for watching! 🙂

[@lightfoot413]

yes i USE ONE AND IT REALLY MAKES A DIFFERENCE..No Lie..Thanks..

[@KenClick]

Yes it does!

[@mmakomanyatja5213]

Hmm wow Ken have no words thank you so much everything you make is Devine may the Lord be with you nd your family

[@KenClick]

Thanks so much! 🙂

[@LMBrown3900]

Homemade cubed steak. Genius

[@KenClick]

✅🙂

[@tendthesheep]

everyone's tastes are different and that's a good thing. 😊 🙂 that is one fine-looking steak, for sure. thank you for sharing that tip! 😀 do take care.

[@KenClick]

✅🙂

[@PolarB36]

I used to always cook my steaks on the grill but one time it was raining so I cooked it inside in my cast iron skillet in butter. Well… that was the best steak I ever cooked so I’ve never turned back and now I always do steaks in the cast iron skillet. I guess the bonus of this is, this was my grandmother’s skillet she used as far back as the 60’s and 70’s… still works perfectly today and I love having this nostalgia piece of my grandmother with me when I cook.

[@KenClick]

I agree. That is a great way to cook a steak. The memories are priceless! 🙂

[@elizabethchristine357]

Thank you so much for the recipe 👍

[@KenClick]

My pleasure 😊

[@goldiegaims]

My brain said it n u confirmed it for me .... Thank u so much for this video!!

[@KenClick]

✅🙂

[@henrykraft5914]

I just want to say thank you for the video... and you can cook it however you like your steak... and enjoy...

[@KenClick]

Thanks for watching!

[@jonathanmiranda2649]

That’s a good looking steak man, awesome 🤙

[@KenClick]

Thanks for watching! 🙂 Explore my channel for over 400 more recipes and ideas. ► youtube.com/@KenClick

[@JohnZBaeZ]

I buy the Chuck roast. Cut off the thick fat part, then slice the cut to 1 inch steaks. I then pan cook one side until it's medium rare, 5 minutes, flip it over, season the other side and do the same. I then take the whole steak out, turn off the fire, the start cutting it into half inch strips. From there you can see the uncooked parts inside the steak pieces. I turn the fire back on and start cooking both ends to where it's red, for lesser time. The meat is always tender. And it's medium rare on the inside. The meat is always lean with no fat

[@KenClick]

Sounds very tasty. I'll have to try it sometime. ✅🙂

[@karmastar06]

This is what they use or something similar to make the crispiest pork belly in Chinese restaurants, yum !

[@KenClick]

✅🙂

[@MickyBellRoberts]

It looks good Ken.

[@KenClick]

Thanks for watching!

[@MickyBellRoberts]

@@KenClick You are welcome.

[@Saj14356]

😋😋😋😋 looks yummy thanks for showing jackarda trick

[@KenClick]

Most welcome 😊

[@vonheise]

You will never please everyone, but Chef Jean-Pierre says it best, "cooking isn't rocket science, make it the way you want it, I'm going to do it my way." If you don't want wine in it use broth or anything else or nothing...

[@KenClick]

Thanks for watching and commenting!

[@JbirdlLester]

That is a Great Looking steak Ken thinks for the tip will try to find one. Also Perfect Grill Marks. you made this Old Man Hungry

[@KenClick]

✅🙂

[@michaellicavoli3921]

Been using a mallet and give the meat a good pound!

[@KenClick]

✅🙂

[@concernedcitizen4031]

I knew there had to be something better than beating it with a mallet.

[@KenClick]

Thanks for watching! 🙂

[@roxeyserckie5414]

Great tips. Thanks.

[@KenClick]

Glad it was helpful!

[@royaltyb1837]

Once Again Delish Ken ❤❤

[@KenClick]

Thank you! 🙂 I invite you to explore my channel for more great videos! ► youtube.com/@KenClick

[@bruceniblett959]

I was at the butcher shop in the US and the guy had one. I am surprised these aren't more known about. I liked your video, I just wish one of these videos on the jaccard showed the final product. I mean cutting and eating it. Mostly people just show how it works. Here in Taiwan they have these relatively cheap steak places. They serve it on a sizzling skillet with your choice of sauce. I always get black pepper. It also has noodles and an egg that is still sizzling (cooking). $12 but the steak is like 15 oz. Always tender. I bet they use the commercial version perhaps combined with an enzyme.

[@KenClick]

That's a great price for a steak dinner! There is a lot going on in Taiwan these days. Stay well.

[@bruceniblett959]

@@KenClick well, that's what the Western media would have you believe. It's nothing like what you think tho. The US would love to turn Taiwan into Ukraine.. China is not buying it, and neither is Taiwan

[@DSmith-iy3hm]

Great tip Ken and I'm glad you provided a link for me to purchase a jaccard for myself. I've enjoyed your videos and look forward to many more. I have a question though, is that Hawksbill Craig you are standing on at the end of the video? If not, it sure looks like the mountains around the Buffalo River, my stomping grounds. Hope you have a great day and thank you!

[@KenClick]

That's great! The jaccard works well. As far as the picture at the end, that is Flatside Pinnacle. I have a video on that camping trip: kzbin.info/www/bejne/Y5_boqCqjb6CkLs Thanks for watching! 🙂

[@DSmith-iy3hm]

@@KenClick I climbed Pinnacle many years ago and loved it. Can't do that anymore. lol Thanks for the reply and God bless.

[@timmynormand8082]

An the FIRMAMENT ABOVE DECLARES HIS HANDIWORK.

[@KenClick]

Indeed! 🙂

[@wanemy14]

that is one nice device!

[@KenClick]

I agree! 🙂

[@MillyAlej]

Nice, the steak looks delicious. 😊

[@KenClick]

Thank you 😋

[@steelhead7704]

A fork works the same and they are free

[@KenClick]

You can poke holes in it with a fork, that's true.

[@GamePro-gd7rm]

Best way it is ❤

[@KenClick]

Thanks for watching!

[@timmynormand8082]

How at season it first then tenderize seasoning will go into the meat ? Just a thought. An thank you Ken

[@KenClick]

Yes, that will work. 🙂

[@116AuroraDrive]

# THE BEST TENDER STEAK MEAL

[@KenClick]

✅🙂

[@darrylm3627]

😄👍Good Stuff, Great Tips

[@KenClick]

✅🙂

[@lazmotron]

Thank You!

[@KenClick]

✅🙂

[@johnmchale6667]

I have one,it works!!!!!!!!!!!!!!!!!!!

[@KenClick]

✅🙂

[@NancyTaylor-mn6qi]

Great little gadget!! ♥

[@KenClick]

✅🙂

[@johnhoward3271]

You're absolutely right , You CAN'T please Every Body all the time !

[@KenClick]

✅🙂

[@sharonsaylors2912]

Well this should be in merch

[@KenClick]

I think I put a link for it in the description box.

[@Dylan-kw8pz]

Why'd they even add the spring mechanism? Looks like a hassle to clean

[@KenClick]

✅ Thanks for watching! 🙂 Explore my channel for over 400 more recipes and ideas. ► youtube.com/@KenClick

[@AlexGarcia-ew2fv]

My Secret 4 Soft steaks is exactly what my Grandmother would do...I soak the Steak in ((Bitter Orange Juice n Garlci Powder for 24hrs)) in the Fridge..After the Steaks fall apart like a wet napkin..Softer n Better then any restaurant steak

[@KenClick]

I encourage you to make a video showing how to do it. I would be glad to watch! 🙂

[@lohbut2]

Can I use this on a ribeye or strip or will it wake it worse?

[@KenClick]

It is a matter of how it is used. Many "over do it" and do not like the end result.

[@chrismcdonogh4666]

Works fantastic on the cheap, chewy steaks. Thank you for this video!

[@KenClick]

Great to hear! 🙂

[@ashleyrios9001]

Wait if you don't have that can you use a knife too?

[@KenClick]

It should work, if you have the patience to do it. 🙂

[@7Spankster7]

So, was It tender? After all,thats the point of the whole video.

[@KenClick]

The point of the video was to show how to do it. The steak turned out more "tender" than it would have been without tenderizing it.

[@BriceGibson]

We not gonna rinse the meat off before we season it?😮

[@KenClick]

Feel free to rinse away! 🙂

[@whyleecoyote2545]

I think a more important trick to make ANY steak better is to dry brine for at least 24 hours before cooking. Pat the meat dry, heavily salt it all over, and leave uncovered in the fridge for 24 hours.

[@KenClick]

I have other methods to share as well. This is just one.

[@mattm3729]

How do you get the grill marks like that?

[@KenClick]

Using these: amzn.to/4gu086x

[@yellowdog762jb]

Break your cooking time into 4 equal parts. Place steak on grill on a diagonal to the grate. After one quarter of your cook time turn it over, Place it at a diagonal to the grate. After another 1/4 of your cook time, turn the steak 90 degrees, same side down. For the last 1/4 of your cook time, flip it back to the first side, but turned 90 degrees from how you started. You only touch/turn the meat 3x times during the whole process. Don't slide it around or flip it multiple times. You only touch it 3x. And place the meat on the grill on the diagonal. It helps to learn what thickness you like your meat and then try to buy it that way from then on. After a little practice you can guess what to do if the meat is thicker or thinner than usual. This also works well on pork chops and it makes beautiful burgers. Even works on strips of squash and zucchini. Edit: for a diamond pattern, you actually rotate the meat a little less then 90 degrees; maybe 70 degrees or a little less then one quarter of a turn. The first time that you do it it will make sense.

[@RonH-c3u]

For those who can't afford the device two forks work in the same way

[@KenClick]

In that case, wouldn't one fork work just as well as two?

[@RonH-c3u]

@@KenClick not really because one fork inserted in the beef holds it down while you pull out the other fork and back and forth and so on and so on plus two forks are faster

[@christinet.4159]

I hate thin steaks like that because I like my steak med. Rare

[@KenClick]

Thanks for your helpful comment. 🙂

[@gailmiller6333]

Christine Good, because, “TO EACH THEIR OWN.” Also, the “hate” shows in your photo, don’t mean to sound insulting just being honest. Goodby.

[@bethwillard7795]

Blessings blessings always

[@KenClick]

Glad you liked the video! 🙂 Please explore my play lists for many more! ► youtube.com/@KenClick

[@grandpa1687]

I’ve always been told not to pierce the meat as the juices are allowed to escape. This looks like you’re putting about 200 holes in it.

[@KenClick]

It's a Jaccard meat tenderizer. See here > amzn.to/3AhFwy1

[@gabbiesmeemee]

Lol I don't have a true card but I do have My forks. I just attack My steak with forks and Poke holes in it

[@KenClick]

✅🙂

[@PaleHorseCompany]

i like the color of your flannel

[@KenClick]

✅🙂

[@KG0737]

Hallelujah Thank you Jesus Christ Amen

[@KenClick]

I've never had anyone praise the Lord over one of my videos. Is that what you intend? 🙂

[@thetruthii5001]

Great Job Just went to Amazon and put one in my shopping cart.

[@KenClick]

✅🙂

[@BuCuInspo]

My mom would do this with a fork

[@KenClick]

✅🙂

[@ktkacer1039]

Just curious, these eyes not as great as they once were, what ut was that meat you used?

[@KenClick]

It's beef shoulder steak. 🙂 I invite you to explore my channel for more great videos! ► youtube.com/@KenClick

[@426superbee4]

I'am going to give you a secret? On how to make steaks, pork chops so tender, juicy and delicious

[@KenClick]

✅🙂

[@kathleennorton7913]

Have you ever tried what Chinese folks do? They use a little baking soda.

[@KenClick]

It's called "Velveting" and I don't have any videos demonstrating the method, but you can find them on KZbin.

[@angelacooper4043]

I used a coke bottle for years❤❤❤❤

[@KenClick]

✅ Thanks for watching! 🙂 Explore my channel for over 400 more recipes and ideas. ► youtube.com/@KenClick

[@johnmchale6667]

Ditto!!!!!!!!!!!!!!!!!!!

[@KenClick]

✅🙂

[@TorMatthews]

this can cause illness if you don't cook the steak well enough after doing this, because the little blades bring bacteria from the outer layer to the inside layers. The inside layers may then not be cooked very well if you cook it rare. if you use this, always cook it past medium rare at least!

[@KenClick]

If you keep a clean kitchen and clean Jaccard there is no danger. You are being paranoid.

[@TorMatthews]

@@KenClick Uh, the problem has nothing to do with the kitchen or jaccard, the outside of the meat is what's risky. That risk goes away when you cook the outside and kill all potential contamination. But using a jaccard then leaving the inside raw means you move the bacteria from the outside of the meat to the inside, then you don't cook it, which leaves the bacteria alive.

[@artcook1976]

I just use a fork 😊😊😊

[@KenClick]

👍

[@Sheikbaby]

Could i use a knife and pierce the steak all over for the same effect?

[@KenClick]

Give it a try. 🙂

[@void________]

Those things are hard to clean and the meat always gets stuck to it. I tossed it.

[@KenClick]

Mine works as shown in the video. No problem. Rinse with hot water and then into the dishwasher. Easy to clean. 🙂

[@mikeburke7652]

Half chewed already.

[@KenClick]

Sour grapes...🙂

[@susanolson3611]

🙂

[@KenClick]

🙂 I invite you to explore my channel for more great videos! ► youtube.com/@KenClick

[@Recordesk]

👍🏼👏

[@KenClick]

🙂 I invite you to explore my channel for more great videos! ► youtube.com/@KenClick

[@christinet.4159]

So basically you are making them in cube steaks lol

[@KenClick]

Glad I gave you something to laugh out loud about today. 🙂

[@swisslogic7619]

You over oiled it, overcooked it.... JK. Don't worry about what angry miserable people say on the internet. 50% of people live their lives in a bubble of hate and negativity. Smile and be happy that you don't live your life that way. Be happy.

[@KenClick]

✅🙂

[@davidkharat1]

If you use this gadget you will have a very dry piece of meat . This action is called “ needling” very normal in supermarket, . You make the decision.

[@KenClick]

Thanks for watching!

[@bigballershow1]

You take the meat right out of the package the meat is dirty! You don’t know what hands been on at meet. You’re supposed to wash it before you prepare it!

[@KenClick]

I invite you to watch all my videos and make helpful comments on each one. 🙂

[@donjohnson6634]

Dad used to do this with a fork

[@KenClick]

✅🙂