Made of
High Strength
Translucent Polypropylene
Pound-It-Out
Features:
Permanent
Molded- In
Hinge
Walls Contain
Meat Splatter
Molded-In
Snap Lock
I DESIGNED
POUND-IT-OUT
BECAUSE I LOVE
TO COOK!
I developed Pound-It-Out  as an alternative to the traditional ways of flattening meat in recipes calling for Paillards, Medallions, Scallopine, Cutlets etc. Pound-It-Out Is designed to provide years of regular use. When compared to Plastic Wrap, Zip Lock bags etc, it is not only more effective but provides substantial cost savings over the long run.

CARE AND USE:
Always clean thoroughly after each use. Hand wash or use the Top Rack of your dishwasher. Strike the surface of Pound it Out only with the FLAT surface of your mallet beginning in the center of your meat and working outward. Striking with the spiked surface of your meat mallet can damage Pound-It -Out.

Place meat in the center of the device, sandwiched between the top and bottom. You do not need to snap the device closed.

Pound-It-Out can take it!  Strike as hard as required in order to achieve the desired consistent thickness
your recipe calls for. Flattening meat is as much about stretching the meat as it is about pounding it. The proper technique is to "Strike and Slide" A good method is to rotate the device clockwise as you "Strike and Slide"

A SPECIAL NOTE:
AFTER SOME USE, YOU WILL PROBABLY NOTICE SOME WHITE MARKING WHERE THE HAMMER
STRIKES THE PRODUCT'S SURFACE AND ALONG THE HINGE. THIS IS NORMAL AND IN NO WAY  EFFECTS THE STRENGTH OR LIFESPAN OF THE PRODUCT

Happy Cooking!
Chef Robert
PS, Click here to check out the recipes page for some original flattened meat recipes!
Satisfaction
Guarenteed
Or Your
Money Back!
POUND-IT-OUT LLC
PO Box 131
Closter, NJ  07624
Tel. 1-800-407-8698
Patent Pending