mallet

(redirected from Meat mallet)
Also found in: Dictionary, Thesaurus, Medical, Legal.
Related to Meat mallet: Meat tenderizer

mallet

1. a tool resembling a hammer but having a large head of wood, copper, lead, leather, etc., used for driving chisels, beating sheet metal, etc.
2. a long stick with a head like a hammer used to strike the ball in croquet or polo
3. Chiefly US a very large powerful steam locomotive with a conventional boiler but with two separate articulated engine units

mallet

[′mal·ət]
(design engineering)
An implement with a barrel-shaped head made of wood, rubber, or other soft material; used for driving another tool, such as a chisel, or for striking a surface without causing damage.

mallet

A short-handled wooden hammer, used by carpenters, stonecutters, etc., chiefly for driving another tool, as a chisel; the head may be of a soft material such as plastic.
References in periodicals archive ?
lemongrass, then mash core with a meat mallet or small, heavy frying
250 g lean steak, trimmed of any fat Extra virgin olive oil 1 onion, thinly sliced About 1 tbsp balsamic vinegar 75g cherry tomatoes 55g rocket 60g Stichelton or Stilton, rind removed Sea salt and freshly ground black pepper METHOD: Lay the steak on a sheet of greaseproof paper on a chopping board, cover with another sheet of greaseproof paper and beat out the meat with a meat mallet or rolling pin.
Lay each flat between two pieces of cling film with the bone pointing away from you and bash with a meat mallet or rolling pin until 5 to 10mm thick.
For Steak, pound steak a bit with a meat mallet to tenderize.
Coat the lamb steaks, then bash each one into an escalope using a meat mallet or rolling pin wrapped in clingfilm.
The secret to moist and tender meat is to pound the steaks with a meat mallet or back edge of a large knife.
Placeone piece at a time between plastic wrap and pound with flat side of meat mallet or rolling pin until 1/4" thick.
One at a time, place each piece of chicken between sheets of plastic wrap (spritz the top of each piece with cooking spray before adding the top piece of wrap), then use a meat mallet or rolling pin to gently pound to an even thickness, about 1/4 inch.