Monday, April 13, 2015

Getting Large Portions Of Meat From One Place To Another ~ Easy Peasy With These

My husband was at it again! He seems to really be enjoying reviewing products in our home lately. The latest one he gravitated to was the Chelsydale's Meat Claws from Chelsydale Kitchen Collections. He was very happy to try them out! Here's what he had to say about them.

This product made removing a large portion of meat from a slow cooker much easier than it had been. Our old method was to poke the meat with a carving knife and fork, then hope for the best but expect a mess as we lifted it from the cooker. Usually the meat was wobbling dangerously and [since we prefer very tender pork falling apart, sometimes causing dangerous splashing of hot greasy juices.

The meat claws secure the meat over a larger area. About 1/3 of the meat did separate from the rest, but that was almost inevitable, since the meat was so tender that the bone was sliding out. The two pieces that resulted each lifted out with no problem, very satisfactorily.

The claws were also useful in dredging through the hot juices to remove small pieces of meat and the onion halves which had been added to the slow cooker.

Overall, I really like using the meat claws and will be using them from now on.

To say the least, I think he liked them a lot. Personally, I like the fact that not only can you pick meat up with them, from roasts to hams and turkeys, but you can also use the claws to shred meat for pulled pork or beef. You can hold the meat with one claw and shred with the other. We also like that they included a small bristle brush to help clean off all the small pieces that can get stuck down between the individual claw sections. Made of the finest quality nontoxic BPA-free, heat-resistant plastic that won't break or buckle and can be used on hot meat right from the oven or slow cooker.

You can purchase your own Chelsydale's Meat Claws HERE!

We received samples of the products for the purpose of review. All opinions expressed here are those of the author.

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