Stalgast Aluminium Meat Hammer for Professional Kitchens

A meat hammer breaks down connective tissue in cuts of meat by delivering controlled impact across the surface. The flat face flattens fibres, while the textured side creates small channels that shorten muscle strands, making tougher cuts tender without tearing the meat. Aluminium is chosen for its balance of weight and strength: light enough to swing repeatedly without fatigue, yet hard enough to transfer force evenly into the meat.

To use, place the meat on a stable cutting board or worktop. Hold the hammer by its handle and strike the meat with even, overlapping blows. The flat face is used for general tenderising, while the textured side is reserved for thicker or particularly fibrous cuts. The weight of the hammer does the work; the operator only guides the swing and controls the force.

The hammer is made of aluminium, which resists corrosion and is easy to clean. The head is solid, with no moving parts or seams that could trap food or bacteria. The handle is fixed directly to the head, providing a secure grip during use.

At 400 grams, the hammer is light enough for prolonged use without strain, yet heavy enough to deliver effective force. This weight also makes it easy to store in a drawer or on a hook near the prep station, keeping it within reach during service.

Cleaning is straightforward: wash the hammer in hot soapy water after each use, rinse, and dry. Aluminium does not rust, but drying prevents water spots and maintains the surface. The hammer requires no assembly, lubrication, or replacement parts.

This model is a single piece with no variants. It is a standard tool in professional kitchens for tenderising meat before cooking or portioning.