Beechwood Meat Mallet 28 cm – Two Metal Surfaces

Meat mallet with two metal faces – prepare cutlets and roulades with control

For schnitzel, roulades and other dishes: this double-sided meat mallet combines a long beechwood handle with two differently structured metal striking surfaces, one smooth and one studded side. It can be used to flatten or more intensively work the surface of suitable thawed, boneless cuts. It measures approx. 28.5 × 10.5 × 5 cm and weighs approx. 250 g; the 28.5 cm wooden handle provides distance from the work surface and allows the head to be moved in a controlled manner. Beechwood has a pale, understated grain and a naturally warm feel; as a natural material, its colour, grain and minor surface characteristics may vary slightly from one item to another, which is part of its natural appearance. The mallet is not intended for breaking bones, frozen meat, ice or other particularly hard objects – this may damage the metal faces, wooden handle and work surface and increases the risk of the tool slipping or material splintering. It is not a general-purpose hammer and must not be used for DIY work. It suits private kitchens, holiday accommodation, cookery classes and smaller food businesses. Hofmeister has its wooden products made in European family-run workshops and supplies the item in plastic-free packaging; a specific country of manufacture and the exact metal grade are not stated for this model. Keep out of reach of children.

SMOOTH SIDE FOR FLATTENING: The smooth metal face is suitable for carefully flattening cutlets, roulade meat and suitable poultry portions. Use light, controlled strokes from the centre towards the edges until the required thickness is reached. The result depends on the type, cut and original thickness of the meat and the force applied; treat delicate cuts with particular care.

STUDDED SIDE FOR MORE INTENSIVE WORK: The textured side applies more concentrated pressure and can be used to roughen and tenderise suitable firmer cuts. Tender meat and thin slices often need only the smooth face or very gentle treatment.

THE RIGHT SURFACE AND HANDLING: Place the meat on a stable, non-slip surface suitable for raw food – glass boards, plates, ceramic surfaces and delicate worktops are not suitable. An undamaged food-safe covering such as film, a bag or paper above and below the meat reduces splashing and limits direct contact with the raw food. Make sure there is enough working space, never hold the meat with your free hand right beside the striking surface, do not swing the mallet towards another person and use controlled strokes only, as excessive force may damage the meat, surface and tool.

WITH ENGRAVING AND LOGO: The beechwood handle can be personalised with laser engraving or hot branding on request – short names, initials, dates, small messages and simplified logos work particularly well. Metal faces and fixing areas remain free; position, size and legibility are checked in advance. With an apron, seasonings or a chopping board it becomes a kitchen or barbecue gift, and with a company logo a promotional item for butchers, farm shops, barbecue classes, cookery schools, hotels, caterers and food businesses. For larger runs, engraving area, quantity, packaging and delivery time are agreed in advance; clear lettering reads better on the rounded handle than very fine designs.

CLEANING AND CARE: Hand wash only: clean immediately after use with warm water, a mild detergent and a brush or sponge, paying attention to residue in the recesses of the studded face. Do not soak or place in a dishwasher. Dry handle and metal surfaces thoroughly, let the tool air-dry completely and store it dry in a clean place. When required, apply a little care oil suitable for wooden kitchen utensils to the dry handle, not to the metal faces or fixings. Before each use, check that the handle is firm and free from cracks and splinters and that the metal faces are firmly attached without sharp edges, severe deformation or corrosion. Stop using it if the head or fittings become loose or if cracks, splinters or sharp damage appear.

Smooth for flattening, studded for tenderising, warm to hold: prepare cutlets and roulades calmly and with a good feel.

Meat mallet with two metal faces – prepare cutlets and roulades with control

For schnitzel, roulades and other dishes: this double-sided meat mallet combines a long beechwood handle with two differently structured metal striking surfaces, one smooth and one studded side. It can be used to flatten or more intensively work the surface of suitable thawed, boneless cuts. It measures approx. 28.5 × 10.5 × 5 cm and weighs approx. 250 g; the 28.5 cm wooden handle provides distance from the work surface and allows the head to be moved in a controlled manner. Beechwood has a pale, understated grain and a naturally warm feel; as a natural material, its colour, grain and minor surface characteristics may vary slightly from one item to another, which is part of its natural appearance. The mallet is not intended for breaking bones, frozen meat, ice or other particularly hard objects – this may damage the metal faces, wooden handle and work surface and increases the risk of the tool slipping or material splintering. It is not a general-purpose hammer and must not be used for DIY work. It suits private kitchens, holiday accommodation, cookery classes and smaller food businesses. Hofmeister has its wooden products made in European family-run workshops and supplies the item in plastic-free packaging; a specific country of manufacture and the exact metal grade are not stated for this model. Keep out of reach of children.

SMOOTH SIDE FOR FLATTENING: The smooth metal face is suitable for carefully flattening cutlets, roulade meat and suitable poultry portions. Use light, controlled strokes from the centre towards the edges until the required thickness is reached. The result depends on the type, cut and original thickness of the meat and the force applied; treat delicate cuts with particular care.

STUDDED SIDE FOR MORE INTENSIVE WORK: The textured side applies more concentrated pressure and can be used to roughen and tenderise suitable firmer cuts. Tender meat and thin slices often need only the smooth face or very gentle treatment.

THE RIGHT SURFACE AND HANDLING: Place the meat on a stable, non-slip surface suitable for raw food – glass boards, plates, ceramic surfaces and delicate worktops are not suitable. An undamaged food-safe covering such as film, a bag or paper above and below the meat reduces splashing and limits direct contact with the raw food. Make sure there is enough working space, never hold the meat with your free hand right beside the striking surface, do not swing the mallet towards another person and use controlled strokes only, as excessive force may damage the meat, surface and tool.

WITH ENGRAVING AND LOGO: The beechwood handle can be personalised with laser engraving or hot branding on request – short names, initials, dates, small messages and simplified logos work particularly well. Metal faces and fixing areas remain free; position, size and legibility are checked in advance. With an apron, seasonings or a chopping board it becomes a kitchen or barbecue gift, and with a company logo a promotional item for butchers, farm shops, barbecue classes, cookery schools, hotels, caterers and food businesses. For larger runs, engraving area, quantity, packaging and delivery time are agreed in advance; clear lettering reads better on the rounded handle than very fine designs.

CLEANING AND CARE: Hand wash only: clean immediately after use with warm water, a mild detergent and a brush or sponge, paying attention to residue in the recesses of the studded face. Do not soak or place in a dishwasher. Dry handle and metal surfaces thoroughly, let the tool air-dry completely and store it dry in a clean place. When required, apply a little care oil suitable for wooden kitchen utensils to the dry handle, not to the metal faces or fixings. Before each use, check that the handle is firm and free from cracks and splinters and that the metal faces are firmly attached without sharp edges, severe deformation or corrosion. Stop using it if the head or fittings become loose or if cracks, splinters or sharp damage appear.

Smooth for flattening, studded for tenderising, warm to hold: prepare cutlets and roulades calmly and with a good feel.