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How to Use and Benefits:
Before cooking steak, pork calbi, or meat, you can push the meat over and over again with the softener to allow for penetrating holes on the surface of the meat and most of the muscles are cut with fibers, but it will not be able to crush the meat.When cooking, it tastes quickly, the interior of the meat ripes quickly, and reduces the time in half than regular cooking.The entrance is thin and soft, and the thick fibers do not clog the gap of your teeth.