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Jacquarding (aka Needling) is a mechanical way of tenderizing meat (as opposed to tenderizing it "chemically" with a marinade.)

Commercially, Jacquarding is done with machines called "Jacardi." Meat is passed through rollers with needles on them.

The idea is that the needles pierce and break up the connective tissue in the meat, making it kind of pre-chewed for you, as it were. Sometimes the needles also inject a solution into the muscle of meat.

You can do it at home with a fork and oodles of time on your hands.

See also:

Meat Tenderization Techniques

Barding; Braising Meat; Jacquarding; Marinades; Meat Tenderization Techniques; Tumbling

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Also called:



Oulton, Randal. "Jacquarding." CooksInfo.com. Published 22 July 2004; revised 03 March 2007. Web. Accessed 05/26/2018. <http://www.cooksinfo.com/jacquarding>.

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