Bentley, do you feel the meat was more tender using this piece of equipment versus how you historically cooked this meat?  What process, if any, did you use to attempt to tenderize the meat prior to using this equipment?

I did not realize he clamped it to my kitchen table until after the fact.  There is a very small indentation (1/2 inch long) on the table where it was clamped so we need to find a work around for that next time -- maybe a piece of cardboard.

Maybe a garage workbench

I attached it to granite counter top Monday night, but not enough "lip" for it to adhere solidly to.  No damage there and I do not believe it is gonna hurt any surface like it.  The table, I had towel, but the table was so thick I had to remove it and never even gave damage a thought.  Obviously wood and other "soft" surfaces you would need to take precautions.  Took 3 pictures of table damage. was not able to see any of it on picture.

Is it likely to mar the surface it's clamped on?

Yes.
Just the mallet tenderizer. You know, I did kind of butterfly the last ones I did with the mallet, so the thickness was roughly the same. And I beat on both side...but I think that being able to have the triangle tenderizers hit both sides at once really makes a difference then trying to beat one side at a time.  I can only imagine how well the mechanical ones like Larry had on his LEM grinder do!  I am going to have to look into seeing if I can make the mods to the Weston tenderizer attachment that InThePit talked about as those things must be The Kind!

Bentley, do you feel the meat was more tender using this piece of equipment versus how you historically cooked this meat?  What process, if any, did you use to attempt to tenderize the meat prior to using this equipment?

So, Bentley, It's been a month... Have you used it again?

my question is how do you protect against cross contamination say between chicken or beef. Can you clean it in a dishwasher?  thanks