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Hi there, I'm Jarvis! I see you're looking at the Commercial Meat Tenderiser | Meat Mallet | Heavy Duty Kitchen Tool | Dick GD787. How can I help you with the technical specs or suitability for your business today?

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Dick In Stock

Commercial Meat Tenderiser | Meat Mallet | Heavy Duty Kitchen Tool | Dick GD787

SKU: GD787
£123.52 / exc vat
£148.22/ inc vat
  • Dual-Sided Head
  • Heavy-Duty Aluminium Construction
  • Ergonomic Plastic Handle
  • Reduces Preparation Time

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Getting the most out of your prime cuts and  making tougher ones incredibly tender is what this tool is all about. Meet the Dick GD787, a proper commercial meat tenderiser mallet designed not just to do the job, but to do it brilliantly, day in and  day out. With a dual-sided head for both tenderising and  flattening, it’s the kind of essential kit that quickly becomes an extension of a chef's hand.

This heavy-duty tool is built for the hustle and  bustle of professional kitchens. Whether you're in a high-turnover steakhouse, a classic British pub, a local butcher's shop, or a busy catering operation, this mallet is your secret weapon. Its robust aluminium construction and  comfortable handle are designed for repeated use, helping you speed up prep times, ensure even cooking, and  deliver consistently tender results that your customers will rave about.

Featuring both a spiked face for breaking down tough fibres and  a flat face for creating perfect escalopes, the Dick GD787 offers fantastic versatility. It’s a simple, effective, and  incredibly durable piece of equipment that pays for itself in food quality and  prep efficiency. Stop fighting with your meat and  start mastering it with a tool that’s truly up to the task.

Key Features and  Benefits

  • Dual-Sided Head: Tenderise tough cuts or flatten portions with one tool.
  • Heavy-Duty Aluminium Construction: Offers brilliant durability without being too heavy to handle.
  • Ergonomic Plastic Handle: Provides a secure, comfortable grip during repetitive prep tasks.
  • Reduces Preparation Time: Quickly breaks down meat fibres for faster cooking results.
  • Improves Meat Texture: Creates incredibly tender results from more affordable cuts.
  • Professional Grade Build: A reliable professional meat tenderising tool for consistent quality.
  • Balanced Weight: Perfectly weighted to do the work for you without fatigue.
  • Simple, Robust Design: Built to withstand the demands of a busy commercial kitchen.

Technical Specifications

  • Brand: Dick
  • SKU: GD787
  • Material: Aluminium (Head), Plastic (Handle)
  • Length: 305mm / 12"
  • Weight: 0.54 kg
  • Colour: Silver / Black
  • Features: Dual-Sided Head (Spiked and  Flat)

Expert Review and  Insights

Right out of the box, you can feel the quality of the Dick GD787. This isn't some flimsy domestic gadget; it's a properly weighted, balanced tool that feels solid in your hand. It makes short work of tough cuts without shredding the meat, and  the handle remains comfortable even when you're prepping for a full service. A real workhorse.

Sophie Brooks – Chef Tools Expert View Profile →

  • Excellent Balance: Substantial enough to be effective without causing user fatigue during long shifts.
  • Hand-Wash Only: Its aluminium construction means it cannot go in a commercial dishwasher.

Case Study: Real Business, Real Results

The Gilded Boar Gastropub in Harrogate, North Yorkshire, was struggling with inconsistent steak tenderness and  lengthy prep times for their popular chicken schnitzel. Their existing mallets were lightweight and  failing under the pressure of a busy service.

"We were using basic mallets that just weren't up to the job. The Dick tenderiser is solid, balanced, and  makes a real difference. Our schnitzels are thinner and  cook more evenly, and  customers have noticed how tender the steaks are. It’s a small change that has had a big impact on quality."

David Chen – Head Chef

The pub was able to slice its schnitzel preparation time by 30% and  saw a measurable increase in positive customer feedback regarding its steak dishes within the first month.

Installation and  Maintenance Guide

Setting It Up

  • Remove all protective packaging upon arrival.
  • Before the first use, wash thoroughly with warm, soapy water and  a soft cloth.
  • Rinse well and  ensure the mallet is completely dry before its first use.

Keeping It Going

  • Always wash by hand immediately after use to prevent food residue from drying on.
  • Never place in a commercial dishwasher. The high temperatures and  harsh detergents can damage the aluminium finish.
  • Dry thoroughly after washing to prevent water spots or corrosion.
  • Store in a dry place, such as a utensil drawer or on a wall-mounted magnetic rack.

Buying Guide: Choosing the Right Meat Tenderiser

Not sure which tool is right for your kitchen? Here’s a quick guide on what to look for to make the best choice.

Material Matters

Aluminium, like this model, gives you a great balance of durability and  comfortable weight. It’s less tiring to use than a heavier stainless steel meat hammer commercial, while still being tough enough for professional use.

Head Type is Key

A dual-sided mallet is the most versatile option. Spikes are essential for breaking down fibres in tougher cuts of beef, while the flat side is perfect for thinning portions like chicken or pork for schnitzels without tearing them.

Handle and  Grip

An ergonomic handle that offers a comfortable, non-slip grip is a must. A good handle reduces fatigue during long prep sessions and  improves safety and  control when working.

Consider the Balance

A well-balanced mallet does most of the work for you with gravity alone. A tool that is too light will be ineffective, while one that's too heavy can be unwieldy and  may actually damage the meat.

Ease of Cleaning

Simple designs with smooth surfaces are much easier to clean hygienically. Always check if the material is hand-wash only, like this aluminium model, to ensure it fits your kitchen's cleaning workflow.

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Frequently Asked Questions

Q: Is this tenderiser dishwasher safe?

A: No, this is a hand-wash-only item. The robust aluminium should not be put through a dishwasher to maintain its integrity and  finish.

Q: What is the difference between the spiked and  flat sides?

A: The spiked side is for breaking down tough muscle fibres in cuts like steak. The flat side is used for pounding meat to an even thickness, such as for chicken schnitzels.

Q: Is the handle comfortable for long periods of use?

A: Yes, it features a comfortable, ergonomic plastic handle designed to provide a secure grip and  reduce hand fatigue during repetitive tasks.

Q: What is the mallet made from?

A: The head is crafted from strong, durable aluminium, while the handle is made from robust plastic for a comfortable grip.

Q: How heavy is this Dick GD787 meat mallet?

A: It weighs 0.54kg (540g), making it substantial enough to be effective without being overly heavy or tiring to use repeatedly.

Q: Can this be used on chicken and  pork as well as beef?

A: Absolutely. It's a versatile kitchen meat tenderiser for restaurants and  is perfect for tenderising or flattening all types of meat.

Q: Is it suitable for a busy commercial kitchen?

A: Yes, its heavy-duty construction is specifically designed from the ground up to withstand the demands of continuous commercial use.

Q: Will this help my marinades work better?

A: Yes. The small pockets created by the spiked side allow marinades to penetrate deeper into the meat, resulting in more flavour in less time.

What Customers Are Saying

"Proper bit of kit. Solid, hefty, and  does exactly what it's supposed to. A world away from cheap supermarket versions we used to get through every few months."

Mark L. – The Butcher's Block, Bristol

"Very effective heavy duty meat tenderiser. The spiked side is great for tough cuts. Loses half a star as I wish it was dishwasher safe, but it's easy enough to clean by hand."

Chloe T. – Head Chef, The Fox & Hounds, Chester

"We bought two for our kitchen. They get used daily for everything from flattening chicken breasts to tenderising gammon steaks for our lunch menu. Still going strong after six months of hard use."

Samir Khan – Restaurant Owner, Birmingham

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The Dick Advantage: A Legacy of Professional Trust

When you choose a tool from Friedr. Dick, you're not just buying a piece of equipment; you're investing in over 240 years of German manufacturing excellence. The Dick GD787 isn't simply a heavy duty meat tenderiser; it's the result of centuries of refinement, trusted by professional chefs and  butchers across the globe. This heritage translates into tangible daily benefits for your business: unwavering reliability, a perfectly engineered balance that reduces staff fatigue, and  the kind of robust durability that means you buy it once. In a busy kitchen where consistency is king and  equipment failure is not an option, having a fundamental tool you can depend on, day in and  day out, provides invaluable peace of mind. It's a small investment that delivers a significant return in food quality, prep efficiency, and  operational smoothness.

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Why a Dual-Sided Head is a Chef's Best Friend

Ever wondered why professional mallets have two different sides? It’s not for show; it’s for precision. Think of it like having two specialist tools in one. The spiked side is your 'demolition crew' – it expertly breaks down the tough, chewy muscle fibres in cuts like flank or skirt steak, making them incredibly tender and  ready to soak up marinades. It creates tiny channels that allow heat and  flavour to penetrate deep into the meat. The flat side, on the other hand, is your 'finishing team'. It’s perfect for gently flattening chicken, pork, or veal for schnitzels and  escalopes. This ensures a uniform thickness for quick, even cooking without tearing or mangling the delicate meat. Using the right side for the job is the secret to getting a perfect result, whatever the cut.

Who Should Buy This?

  • Steakhouses & Grill Restaurants: For perfectly tenderising sirloins, rumps, and  other prime cuts before they hit the grill.
  • Pubs & Gastropubs: Ideal for preparing schnitzels, chicken escalopes, and  ensuring tender steak for pub classics.
  • Local Butchers: A brilliant tool for preparing tougher cuts for customers, adding value and  reducing waste.
  • Catering Colleges: An essential, durable piece of kit for teaching students fundamental butchery and  prep skills.
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