GOOD NEWS

Bay of Plenty Times, Volume LXV, Issue 12255, 19 February 1937, Page 3

GOOD NEWS

NEW INVENTION TO DEAL WITH TOUGH MEAT Tough meat will soon he a rarity. No longer will be the husband nurse an aching jaw and blame his wife, nor the wife pass the blame on to the butcher for the joint no teeth can masticate and the steak no knife can pierce. An English inventor iiaa produced a machine which promises to work a revolution, both for the butcher and for the house-keeping bills. It is claimed for this invention that it will make the toughest piece of meat as tender as the most toothsome fillet. Tliis is the Molcarn Meat Perfector, which will be exhibited for tiie first time at the Smithfleld Show at the Agricultural Hall, Liington, tomorrow.

Yesterday I was introduced to the Perfector, and “tendered'’ myself a piece of meat. 000 Steel Blades

1 saw an innocent-looking machine, which concealed <IOO canning and compact steel blades, I placed the meat underneath, pressed a handle, and down came tne liny blades, severing and distending the pieces of fibre, which are responsible for the toughness. Not a drop of the natural juices waa extracted, me “brush head’’ of fine knives, set closely together, had done their work. The Perfector is obliging. I operated it on a small piece of meat such as would be bought by those who live in single blessedness. It can be adjusted in a matter of moments for a large family joint.

A dozen causes can affect the flavour of your meat, the different parts of the animal, climatic conditions, the season at which the animal is killed, the age and type of animal, and the treatment to which it has been subjected. •

The inventors of the Perfector contend that their instrument can combat all these factors.

.Economy would be effected by the reduction in the time of cooking.

In addition to this, the most toothsome cuts of meat are not the most nourishing. Tough meat, such as shin of beef, which must be well stewed before it can be consumed, can be “tendered” without difficulty.