Jaccard

Jaccard: Commercial Meat Tenderizers & Slicers Since 1962

Jaccard is a US manufacturer of meat tenderizers, slicers, and kitchen prep tools, founded in 1962 by a Swiss master butcher and best known for pioneering blade tenderizing. Steakhouses, delis, butcher shops, grocery meat departments, and restaurants that prep their own meat rely on the brand to tenderize tougher, lower-cost cuts and portion them consistently.

Chef's Deal organizes the assortment by priority. Commercial tenderizers lead the range, followed by automatic and gravity slicers, the FS-19 strip slicer, the Fillet-O-Matic chicken slicer, and smallwares.

Jaccard History: From a Swiss Master Butcher to Rochester, NY

Jaccard's history begins in Buffalo, New York, in 1962, when Swiss master butcher Andre Jaccard founded the company around the handheld blade tenderizer he developed. The brand has built a reputation for quality in meat-prep equipment ever since. Jaccard Corporation today operates from Rochester, New York, serving retail, foodservice, and food-processing customers.

What Does "Jaccard" Mean in Cooking?

"Jaccard" means blade tenderizing in professional kitchens. Rows of thin stainless-steel blades pierce a cut of meat, severing connective tissue without pounding or flattening it, so the piece keeps its original shape. The technique takes its name from the brand that popularized it, and "to jaccard" a steak has become kitchen shorthand for the process.

Does a Jaccard Really Work?

Yes, a Jaccard blade tenderizer works by severing the tough fibers that make lean cuts chewy, while the tiny channels it creates also help marinades penetrate deeper into the meat. Jaccard reports that tenderizing a cut this way can cut cooking time by up to 40%, since heat moves through the severed fibers more evenly.

Is Jaccarded (Blade-Tenderized) Meat Safe?

Blade-tenderized meat is safe when cooked properly, but it needs more than a quick sear. Piercing the surface can carry bacteria from outside the cut into its interior. USDA FSIS classifies this as "mechanically tenderized" meat. Cook mechanically tenderized beef to a minimum internal temperature of 145°F (62.778°C) and rest for 3 minutes.

Shop Jaccard by Category

Shop Jaccard by category to match the equipment to the meat preparation task. Chef's Deal lists commercial meat tenderizers, automatic and gravity food slicers, the FS-19 strip slicer, the Fillet-O-Matic chicken slicer, graters and mandoline slicers, and cedar grilling planks and deli bags.

Jaccard Commercial Meat Tenderizers

Jaccard commercial meat tenderizers span 3 volume tiers.

• The manual Model H (201504R2) pierces meat with 544 double-edged stainless-steel blades across roughly 30 sq in (193.548 cm²) per stroke. It accepts product up to 10 in (25.4 cm) wide and 4.75 in (12.065 cm) thick.
• The semi-automatic TSHY (201504R4) uses the same 544-blade pattern with hydraulic action for higher-volume prep. It runs up to 60 strokes per minute and can tenderize meat pieces up to 4.72 in (11.989 cm) thick.
• Handheld NSF-approved tenderizers are available in 15-, 16-, 45-, and 48-blade versions for small-batch work.

Replacement blade cartridges and other tenderizer parts are available separately.

Jaccard Automatic & Gravity Food Slicers

Jaccard automatic and gravity food slicers cover higher-volume stack-and-shingle work and manual deli slicing.

• The VA2000NSF-530T and VA4000AT-530T use 13-in (33.02-cm) blades and variable cutting speeds of about 25 to 55 strokes per minute. The VA4000AT adds up to 99 programmable slicing programs.
• Manual J300G, J350G, and J350GCO gravity slicers handle lower-volume meat, deli, and cheese slicing.

An equipment stand is available for the automatic models.

FS-19 Rotary Strip Slicer

The FS-19 Rotary Strip Slicer turns primals into even strips for jerky, fajita, stir-fry, and stew prep, rated for up to 1,000 lb (453.592 kg) per hour. A 7.95-in (20.193-cm) circular blade cuts strips from 2.5 to 34.5 mm (0.098 to 1.358 in) wide. Interchangeable blade sets support different strip widths.

Fillet-O-Matic Chicken Slicer

Fillet-O-Matic Chicken Slicer automatically cuts boneless chicken breasts into uniform fillets. The current 202304 model produces 4 fillets per breast, processing up to 1,028 breasts into 4,112 individual fillets per hour. Its FDA-compliant quick-release conveyor belts support slicing and sanitation.

Graters & Mandoline Slicers

Graters and mandoline slicers round out Jaccard's prep smallwares. MicroEdge graters and zesters, plus tri-blade box graters, handle citrus, cheese, and vegetables. The Safe Hands and Hands-O-Lin mandoline slicers add a hand guard for safer slicing at the prep station.

Cedar Grilling Planks & Deli Bags

Cedar grilling planks and deli bags cover Jaccard's consumables. Premium cedar grilling planks and wraps add smoke flavor to plank-grilled fish and meats, and sandwich and deli bags handle grab-and-go packaging.

Jaccard for Steakhouses, Delis, Butcher Shops & Grocery

Jaccard meat tenderizers and slicers serve 5 workflows across steakhouses, delis, butcher shops, and grocery meat departments.

• Steakhouses tenderize lower-cost cuts with the Model H or TSHY to widen the menu without raising the price of every steak.
• Delis & grocery meat departments portion, shingle, and stack sliced product with the VA-series automatic slicers for consistent packaged weights.
• Jerky makers & Mexican and Asian concepts cut even strips for fajitas, stir-fry, and jerky with the FS-19.
• Chicken-forward menus slice boneless breasts to a consistent thickness with the Fillet-O-Matic, ensuring every piece finishes cooking at the same time.
• Prep lines use graters, mandoline slicers, and cedar grilling planks to complete routine food preparation.

How to Choose Jaccard Equipment

Choose Jaccard equipment by matching tenderizing or slicing volume to the task first, then narrowing by cut type and available counter space.

• Match tenderizing volume to the operation: Start with a handheld tenderizer for small batches, step up to the manual Model H for regular prep, and move to the hydraulic TSHY for the highest volume.
• Choose manual or automatic slicing: Pick the J350G or J350GCO for lower-volume gravity slicing, or a VA-series automatic slicer for automated stacking, shingling, and depositing.
• Match the machine to the cut: Choose the FS-19 for strips and the Fillet-O-Matic for boneless chicken breasts.
• Check power and cleanup time: Confirm voltage and phase, footprint, and teardown time before ordering.

Is Jaccard a Good Brand?

Jaccard is a reputable choice for commercial meat prep, with more than 60 years focused specifically on tenderizing and slicing equipment. Dealers and operators widely regard the Model H as a standard commercial tenderizer. Its commercial range, including the VA2000NSF-530T slicer and handheld tenderizers, carries NSF certification.

Why Buy Jaccard from Chef's Deal

Chef's Deal carries Jaccard tenderizers, slicers, blade sets, and prep smallwares in one place, with quote support for any Jaccard item that isn't listed online. Benefit from a price match guarantee, financing on larger machines, and nationwide delivery from Chef's Deal's Nashville and Murfreesboro, Tennessee, warehouses.

Shop Jaccard at Chef's Deal

Shop Jaccard meat tenderizers, slicers, and the Fillet-O-Matic at Chef's Deal, or request a quote for any Jaccard item.