BBQ Bear Claws Meat Shredder

Shred meat like a Chef...Stop using forks. The Bear Claws Meat Shredder is the best invention ever! Pull or shred your slow cooked meats easily and safely. Simply grip the meat...
AUD 14.95
Availability: 9979 In Stock

Shred meat like a Chef...Stop using forks. The Bear Claws Meat Shredder is the best invention ever! Pull or shred your slow cooked meats easily and safely. Simply grip the meat claws with your hands and the claws become an extension to your fingers.

BBQ Meat Claw Shredders give you two strong meat claws, each with six sharp prongs which makes lifting, shredding and pulling apart smoked and barbecued meats so much easier.

>Able to withstand high heat and dishwasher safe.
>Saves you from burning your hands
>Easy to wash
>Suitable for holding any hot meat ready to carve. Works well with raw meat preparation
>Includes 2 meat claws (1 pair)

    Watch the video


    Features: Non-Stick, Heat Resistance, Easily Cleaned
    Material: Plastic
    Brand Name: LIMITOOLS
    Colour: Black 

    "How to Shred Meat"

    1/ Cook the meat all the way through. Raw or partially cooked meats will not shred. The type of preparation you should use will vary based on the type of meat and the desired application.

    2/ Poultry is tender enough to be shredded well after nearly any cooking preparation. Poaching the meat in water will leave the flavor as neutral as possible, which is ideal for tossing it in a sauce. Low-temperature methods like braising and smoking will allow you to shred the meat most easily.

    3/ Tender cuts of beef or pork, like tenderloin, should be cooked using a high-temperature method like grilling or sauteing. Cook the meat all the way through for the best results.

    4/ Tough cuts of meat, such as skirt steak or brisket, require a slow, low-temperature cooking method like braising or smoking. These cuts have a high amount of connective tissue, and will not pull apart readily unless cooked for a long time.

    5/ Let the meat rest after cooking. Once the meat is fully cooked, allow it to rest before shredding it; if cut into immediately after cooking, the meat will dry out. For most applications, the meat should be removed from the heat source and placed under a loose tent of aluminium foil. Braised meats are better left to rest in the braising liquid.

    6/ Place the meat in a large, shallow bowl or platter. Use 2 forks to pull the meat apart; place the first fork into the meat and hold it steady, and then place the second fork into the meat and pull it away from the first fork. Repeat this process until all of the meat has been shredded into small pieces. It is easiest to shred when the fork tines are aligned with the grain of the meat, while pulling against the grain.

    7/ Continue cooking the shredded meat if desired. Once shredded, the meat can be served as is, or you can continue to cook it. Shredded meat for tacos or sandwiches, for example, can be left to simmer in a highly seasoned sauce before serving.

    8/ Serve the meat as desired. After cooking and shredding the meat, serve it as appropriate.

    - courtesy www.wikihow.com

     

    "How to Shred Meat"

    1/ Cook the meat all the way through. Raw or partially cooked meats will not shred. The type of preparation you should use will vary based on the type of meat and the desired application.

    2/ Poultry is tender enough to be shredded well after nearly any cooking preparation. Poaching the meat in water will leave the flavor as neutral as possible, which is ideal for tossing it in a sauce. Low-temperature methods like braising and smoking will allow you to shred the meat most easily.

    3/ Tender cuts of beef or pork, like tenderloin, should be cooked using a high-temperature method like grilling or sauteing. Cook the meat all the way through for the best results.

    4/ Tough cuts of meat, such as skirt steak or brisket, require a slow, low-temperature cooking method like braising or smoking. These cuts have a high amount of connective tissue, and will not pull apart readily unless cooked for a long time.

    5/ Let the meat rest after cooking. Once the meat is fully cooked, allow it to rest before shredding it; if cut into immediately after cooking, the meat will dry out. For most applications, the meat should be removed from the heat source and placed under a loose tent of aluminium foil. Braised meats are better left to rest in the braising liquid.

    6/ Place the meat in a large, shallow bowl or platter. Use 2 forks to pull the meat apart; place the first fork into the meat and hold it steady, and then place the second fork into the meat and pull it away from the first fork. Repeat this process until all of the meat has been shredded into small pieces. It is easiest to shred when the fork tines are aligned with the grain of the meat, while pulling against the grain.

    7/ Continue cooking the shredded meat if desired. Once shredded, the meat can be served as is, or you can continue to cook it. Shredded meat for tacos or sandwiches, for example, can be left to simmer in a highly seasoned sauce before serving.

    8/ Serve the meat as desired. After cooking and shredding the meat, serve it as appropriate.

    - courtesy www.wikihow.com

    Wherever possible, FREE SHIPPING to AUSTRALIA is included in the display price.

    If this is not possible on certain items, then LOW-COST SHIPPING will be charged at the checkout.

    Please confirm your delivery destination on the check-out page to verify this.

    Also, we pride ourselves on competitive pricing and keeping prices low, to achieve this we often ship direct from the supplier who is sometimes based overseas. We ask for your patience and allow 2-4 weeks for delivery of your item/s.

    When buying multiple items, they may be shipped separately and arrive at different times. We thank you for your business and appreciate your consideration of this timeframe when placing your order.

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