Adolp's Meat Tenderizer...

When Lloyd rigler and Lawrence Deutsch dined at Adolph rempp’s Los Angeles restaurant, oneAdolph’s meat tenderizer. A night in 1949, they had no clue that their fortunes were about to change for ever. But the two partners were so impressed by the tender flavorful meat that they soon bought the rights to the products now known in the united states as meat tenderizer can refer to a tool or a chemical used for tenderizing meat. The tool is also known as a meat mallet, and is a product used for tenderizing slabs of meat in preparation for cooking the meat. Generally, it looks like a hammer rows of small pyramid spikes on the ends. Tenderizing the meat with the mallet softens the fibers making the meat easier to chew. It is useful when preparing steak that is of low quality, and works well when broiling or frying the meat.

Rigler toured the country, visiting 63 cities in 60 days, demonstrating the product, winning over skeptical food critics by sending them home with tenderized meat to cook themselves. Rave reviews led to windfall sales and profits, allowing the partners to sell the business in 1974 and turn their attention to philanthropy and the arts for the rest of the lives.