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A variety of tools are used to cook meat. Some are relatively new; others have been with us since the dawn of fire.
The tools are used to prepare, cook, serve and even decorate meat.
Types of meat cooking tools
Attelets
An attelet is an inedible garnish for dishes.
It consists of a thin metal skewer, usually silver or gold plated. It is sharply pointed at one end for sticking into food; the other end has a decorative top. Themes for the decoration include hunting,...
Meat mallets
Meat mallets are used to flatten and tenderize meat.
They look somewhat like a hammer, except that the end is rectangular, is much larger than a hammer head, and has a very flat striking surface on one end of it, and protuberances or small spiked-dimples...
Meat Tenderizers
Meat tenderizer in cooking is a term referring to something to make a tough cut of meat more tender to the bite.
The item referred to by the term can be a chemical "tool", or a physical one.
Chemical meat tenderizers
A chemical meat tenderizer...
Meatballer
A meatballer is a kitchen tool used to form balls of ground meat.
Most people form meat balls by hand. Reasons given for using a meatballer tool instead include that the meat mixture can be messy to stick your hands into, that it can get stuck...
Rotisserie
A rotisserie is a device for slowly turning meat over a source of heat, allowing the meat to cook slowly and evenly. It consists of a spit, some prongs to help affix meat to the spit and a motor to turn the spit.
Rotisseries (Non-Electrical)
Non-electrical rotisseries were mechanical devices used before the advent of electricity to turn meat while cooking over a fire.
Skewers
Skewers are formed sticks with points on each end used to skewer together chunks of meat, vegetable and seafood meant for cooking together -- typically, over an open flame, and typically, in order to make kebabs.
They may be made of wood, or metal....
Spit
A spit is a large sharp metal rod stuck through a piece of meat or through a whole animal to cook it slowly over low heat, usually from a bed of coals, though in modern times it can also be gas flame or electric heat.
Turkey Lacers
Turkey lacers are thin needles about 11 cm (4 ½ inches) long that are sharply pointed at one end with a large eye hook at the other end.
They are used in combination with thin butcher string to close and hold shut the neck cavity of poultry that...
Vertical Chicken Roaster
A vertical chicken roaster is a stand that is used to prop a chicken vertically upright while it is being roasted. It allows a more even crisping of the chicken on all sides. It also prevents a chicken from lying flat in all the fat collecting in the...