These days, it seems that everyone hopes to be a pitmaster. Whether your meat of choice is barbecued pork, beef, chicken, or lamb, separating the fibers and chopping and pulling the final product can be time-consuming and hard on the hands. But slip your fingers into a set of meat claws, and you can channel your inner grizzly. You’ll slash (pun intended) your final food prep time, and you’ll impress the diners. Here are three things to consider when choosing meat claws.
This article was originally published by Fieldandstream.com. Read the original article here.
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