Sorry if this is a stupid question, but I wouldn't know how to use this for my grass fed beef. Does it come with instructions?

No such thing as a stupid question, and yours is more than valid as this item is much different than the usual meat tenderizer, which is basically a hammer-flat on one side and raised, dull "nubs" on the other. I find this invaluable for the tougher cuts of meat, not just beef. My basic instructions, whether using store bought mass market beef, or your finer animal, i.e. grass fed, is to forget all you know about the regular hammer-style tenderizer, which mainly mashes the fibers and can lead to "mushy" steaks. The purpose of the flat "needles" is to break up the fibers, not destroy them, resulting in a much more tender cut of meat than would normally be possible. Now, as with any new device anyone is unfamiliar with, this can take some practice, so my suggestion is to begin with, say, the cheapest cut of meat, i.e. chuck when it's on sale(I find it regularly for $1.99/lb) and using a wooden(MUST be wood) cutting board, gently press the device(I say gently but the term is relative as it does take quite a bit of pressure to penetrate the meat) numerous times, covering the entire cut until you feel the texture is as you'd like it. Repeat on the other side if you feel it necessary. This will take a little practice, but once you get the "hang" of it, you'll wonder how you ever lived without one! My favorite is to prepare a 3# + tri-tip(sirloin) before marinating to allow the meat to absorb all the lovely flavors and it's almost impossible to over do the tenderizing with what can be one of the tougher cuts, and it CAN result in some of the most tender, cut with a fork meats you've ever had. Don't squirm, but my Father loves beef and pig tongue and heart. Now while he is just as happy to have me boil them, they are not what you'd consider tender by any stretch of the imagination, but the last time I served him beef tongue after using this tenderizer, I thought he was going to cry, it was that tender. And no, I do not work for Jaccard but maybe they should have me as a spokesman. Ha-ha! I hope this helps and I wish you the same success I've had with mine. Believe it or not, I've used this on filet-VERY SLIGHTLY-and have gone to Heaven every time! Here's wishing you the best and forgive me for being so long-winded> Jay

how doew this compare with the super 3

They are virtually the same. I've had both. I believe the super 3 is the "newer" design, but it's not any better than the other one. They both have the same list price, and like I said are virtually the same, so I'd go with the supertendermatic, since it's on sale.

I just received mine with no instructions how to use it. Does anybody know how?

Do on cutting board, purposefully cutting ACROSS meat grain to mechanically tenderize by breaking fibers. Fork pierce round holes could allow fiber to evade to side and leave more and also round hole doesn't swell back shut as well as surgical knife … Then hit cross axis 90 degrees to break chance fibers. Allows deeper penetration of additives as any other piercing. Process, cook, cool as desired, but favor shaving across grain at non vertical slant to again been fiber/lend more tender. Aiming at buying cheaper cut like chuck roast but extruding a more porterhouse quality as target off grill instead of stew meat! Grain easier to see/practice on cheaper flank or even skirts . We first used for chicken fried steak etc.

Brand	Jaccard
Model Number	200348
Color	White
Product Dimensions	10.16 x 3.81 x 14.61 cm; 340.19 g
Material	Plastic
Special Features	Manual
Item Weight	340 g

Jaccard Supertendermatic 16 Blade Tenderizer 1.50 x 4.00 x 5.75 inches White 200348

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