Cave Tools Meat Claws for Shredding Pulled Pork, Chicken, Turkey, and Beef- Handling & Carving Food - Barbecue Grill Accessories for Smoker, or Slow Cooker - Gun Metal Grip

DISCLAIMER: I am a regular Amazon customer and PAID the same price for this product that was publicly available to everyone else. I did not get this for free or at any special hidden discount to write a review. This is my HONEST opinion as a real paying customer and it is not biased in anyway by getting "paid with a product" to write it.I have now used these claws to shred pork, beef and chicken and they are so much better than my old method of using two kitchen forks. The claws: 1) greatly speed up the shredding process, and 2) pulls the meat into pieces perfect for great BBQ sandwiches. They are sharp and dishwasher safe if placed in the top rack.How much do I like these? I recently have ordered a second set to give to my married daughter and her husband so they can make pulled pork, beef or chicken sandwiches when I come for a visit! I love BBQ.BONUS: Here is super easy slow cooker/crock pot recipe I found online for PULLED BEEF that can be served with BBQ sauce or with au jus (like a French dip sandwich). I have made this 4 or 5 times now and it has been great every time!1) Take 3 to 4 lbs of beef chuck roast, 1 pack (1 oz) of powdered hidden valley ranch, 1 pack (1 oz) of powdered au jus gravy/sauce, and 1 stick of butter. Put the beef chuck roast in the slow cooker (if one large piece of meat, I cut in two and add both) and immediately top meat with the powdered ranch, the powdered au jus gravy and the stick of butter (just dump them in). Put the lid on the slow cooker, and set to LOW heat for 7 to 8 hours. You might want to stir things in the slow cooker once about an hour or two into the process. Recover and let it cook.2) After the 7 to 8 hours in the slow cooker, remove the beef (but save what's left in slow cooker if you want au jus style). Shred/pull the beef using the CLAWS, of course. If you want au jus style, skim the fat from the au jus gravy that is left in the slow cooker and what's left after you throw out the skimmed fat is a tasty au jus. If you want BBQ pulled beef, just add your favorite BBQ sauce (generously) to your pulled beef sandwich.A huge thanks to CAVE TOOLS for making the whole process of pulling the meat so much easier!

Here in the South, pulled pork is a regular on every restaurant menu and at every wedding and family picnic. I'm no Martha Stewart, so I was worried when it was my turn to make this particular family favorite. While a lot of advice saw me safely through the flavoring and cooking, I had an awful time actually "pulling" the pork into the required small pieces.I was browsing through Amazon's cookwares pages hoping to find something I could fashion into a tool to more easily pull the meat apart. I didn't know what I was looking for because I didn't know anything like meat claws existed! I was so happy to accidentally click on the Cave Tools page. It not only looked like exactly what I needed, I loved the pages of photographs and suggestions. It really helped and made me feel home free.I loved that they went into detail about the company, how it started and how they developed this handy tool. It made even a novice cook like me feel I was in good hands. These guys really sound like they know their business -- and they must -- it's a great tool.I ordered the meat claws and was so relieved they performed exactly as promised. They sure gave an inexperienced cook like me a lot of confidence. If you think this kind of tool would make your life easier too, I would highly recommend you consider this one sold by Cave Tools. As you can see from their Amazon page, this company is a class act!

I love using these for shredding meat. before I got these I used forks to shred meat and that took a long time, after get these shredding took no time at all

So, yeah. These things look a little childish. I admit that when I first saw these I was less interested in how they work than I was in how much I would feel like a middle aged fat superhero with them. I even laughed along with I watched Alton Brown make fun of them in a recent video (don't know if his were this brand or not). But when I was out of town on a business trip, my wife ordered them for me anyway. You know what. I like them. I know, unitasker, drawer candy, sink danger magnet. All the warning signs. But they are handy.First, I do indoor slow cooking quite a bit. I do a barbecue style dry rub and wrap up an electric roaster and set it to 225F and let it go overnight. You don't get the great smoke flavor but when you work 12 hour days it's the closest you feel like getting. I also, at least once a month, cook a large pork roast in my crock pot covered in sauerkraut. With the wife and I working long hours we like to cook set it and forget it meals. Those often involve large chunks of meat in slow cookers that don't make it easy to remove them.My first act with these babies was to pull a Boston butt out of the roaster. Now, the meat is falling apart already so it's usually really hard to get out of the roaster with other utensils. I often use them just because they make picking up large hot items a easy as cake (although I don't think I'd try to pick up a cake with them). I have used them to pick up roasted poultry and an entire beef brisket that I had no intention of shredding. But this particular butt I both picked up and shredded. They shred like a dream. Normally, my meat is really tender (as to be expected for guys my age)...so shredding isn't that hard anyway...but these things just fly through it.If I have to give one complaint, it's that once you get a little pork fat in the mix they are a little hard to handle. They try to turn a little in your hands making you adjust your angle to a little bit uncomfortable position from your wrist. That's usually just when trying to pick up a heavy item...when you're shredding it doesn't really bother me. It's really not a big deal and I'll make that sacrifice if that lack of grip is what makes these things clean up so easily.******UPDATE*******OK...my complaint about the fat has a fix. After shredding a few more things, I noticed that I had worked out a way to keep them from slipping so much. It's hard to explain, but I'll give it a shot here. Don't shred your meat holding the claws perpendicular to your line of motion. In other words, don't shred in the way that seems like how they should work...like a cat clawing a chair. Instead turn the claws about 45 degrees to that angle and pull towards you. I find the easiest way is to use one claw to just hold the meat down and use the other to rake towards me.