How about a regular smallish hammer and two sheets of wax paper?

My Mom always used the edge of a saucer! We never owned one of the hammer thingys!!*S*

I'll give one or both a try tonight. I want chicken fried steak and cream gravy. Wonder if the steak will taste as good without the "puncture wounds" in it? LOL

Yep what CB said. Or a rolling pin? Take out your frustrations with it!

try the wax paper with the hammer, then use the claw end of it for the dimples....maybe the stick end of a spatchula would do.

tough love at it's best....

trin

I love the rolling pin suggestion! :)

Moni, who actually has one of those gadgets.

Way back when, I used the small end of a coke bottle for the pounding.

Yep, anything will do - the point is to break up the tough tendons and stringie things so that the meat is more easily chewed rather than stringy with tough and mealy chunks in your mouth. A regular hammer and saran wrap will do - and take a little knife and just place thin little slices in the meat on both sides if it's really tough - that breaks it all up even more.

I have a meat tenderizer hammer thingie but really, it's not a necessary kitchen gadget. Your husband's (or your own!) hammer is a better investment as it serves as double duty - just wipe the hammer part with alcohol well to remove dirt and germs that might end up being pounded into the meat
:)

Yes, way back when, my Mother always used the edge of a saucer.

Sue

You can pound with a cast iron (or other) skillet. If you must have the perforations, stab it a bunch of times with a regular or cooking fork. No need for any special equipment for that simple job. As you can see--there are plenty of things in your kitchen already that will do the trick.

Side of a saucer. I notice the hammer thingie makes more splatter.

CB- I was just going to suggest the edge of a saucer! LOL That's what my mom used too and so did I until DH bought one of the hammer thingies.I see Rachael Ray put the meat in a plastic bag or between 2 sheets of clear wrap and bang it with a heavy pan.I tried that,didn't work and made waaaay too much noise!LOL Was at DS's at the time and ended up using a saucer. I say in a pinch use the saucer.

Yes, edge of a saucer or a coke bottle. I always buy steak that has already been tenderized.

We used to use a potato masher. That worked all right, too.
ivamae

thanks Angie...now you got me dreamin of Chicken Fried Steak...my Mom ALWAYS fixed steak this way...I was probably 18 before I realized this wasn't the ONLY way to eat a steak!! LOL

I just bought cubed steak. LOL
It turned out incredible. Chicken fried steak, cream gravy, fried taters and biscuits. Yum!