Meat Prep

The Vogue steak hammer is a straightforward, all-aluminium meat preparation tool used for tenderising and flattening cuts before cooking. It is a standard piece of prep kit found in professional kitchens where consistent meat texture and even thickness are required as part of routine service preparation.

In a busy kitchen environment, this type of hammer earns its place through reliability and ease of use. Tenderising by hand with a dedicated hammer helps break down tougher muscle fibres and creates a more even thickness across the cut, which supports consistent cooking times and reduces the likelihood of uneven service. At 430g, it carries enough weight to do the job without causing unnecessary fatigue during extended prep sessions.

The all-aluminium construction keeps the tool lightweight relative to steel alternatives while remaining robust enough for daily use. Practical advantages for kitchen teams include:

• Solid one-piece metal construction with no detachable parts to lose or replace
• Smooth surfaces that are straightforward to clean and sanitise between uses
• Consistent weight distribution supporting controlled, repeatable prep work

As a hand tool, there are no installation requirements. It is worth considering whether your prep volume might benefit from a dedicated mechanical tenderiser for high-throughput operations — a hand hammer of this size is well suited to moderate prep volumes rather than continuous high-volume production.

This hammer is well suited to steakhouses, gastro pubs, hotel kitchens, and any operation where meat prep is a regular part of the mise en place routine. If you are equipping a new kitchen or reviewing your prep toolkit, the team is happy to help you work out what makes sense for your setup.

This is the replacement 14" stainless steel blade for the Deglon Sabatier bow saw, designed to keep the saw in reliable working condition without needing to replace the whole tool. It is a direct fit for the corresponding Deglon Sabatier bow saw frame and is the correct spare to have on hand in any kitchen carrying out regular bone-in butchery or carcass work.

In a busy meat preparation environment, saw blades wear or sustain damage over time, particularly with heavy daily use on dense bones. Having a spare blade available means preparation work is not interrupted mid-service or during a busy prep shift. The stainless steel construction helps maintain hygiene standards and resists corrosion in a wet working environment.

• Direct replacement blade — no modification required to fit the bow saw frame
• Stainless steel construction suits a commercial wet prep environment
• Keeps the existing saw in service rather than requiring full tool replacement
• Practical to store as a low-weight backup for high-demand butchery kitchens

This blade is a like-for-like replacement and is only compatible with the matching Deglon Sabatier bow saw. It is not a universal fit for other bow saw frames, so it is worth confirming compatibility before ordering if you are unsure which saw you have in use.

Well suited to butchery operations, whole-animal prep kitchens, game dealers, and any site doing regular bone work where the bow saw is a frequently used tool. If you are unsure whether this is the correct blade for your saw, our team is happy to help you confirm before you order.

A steak weight is a simple, practical tool used in commercial kitchens to hold meat flat against a grill or plancha during cooking. By applying even downward pressure, it maximises contact between the meat and the cooking surface, which promotes more consistent heat transfer and reduces the curling that can occur as proteins tighten under heat. This version from Vogue is made from cast iron and fitted with a wood handle for a secure, comfortable grip during service.

In a busy grill section, a steak weight earns its place quickly. It speeds up cooking by keeping the full surface of the meat in contact with the grill at all times, reducing the need to press by hand and freeing the chef to manage other covers. It works equally well on burgers, chicken breasts, bacon, and pressed sandwiches — anywhere even contact with the cooking surface matters.

• Reduces curling on steaks, burgers, and other proteins
• Improves grill contact for more consistent cooking results
• Cast iron retains and transfers heat effectively during use
• Wood handle provides a safer grip compared to all-metal alternatives
• Straightforward to clean and built to withstand regular service use

There are no special installation requirements — this is a hand tool that works with any grill or flat-top surface. It is worth ensuring the handle remains dry and well maintained over time, as repeated exposure to moisture can affect untreated wood. Cast iron should be dried promptly after washing to prevent surface rust.

This weight is well suited to small to medium-volume grill operations, including steakhouses, burger restaurants, cafés, and pub kitchens. For very high-volume sites running multiple grill stations simultaneously, it may be worth considering whether additional weights or a heavier press would better suit the throughput.

If you are equipping a new grill section and want to talk through what smallwares make sense for your service style, the team is happy to help.

The Westmark Steakmaster is a dual-surface aluminium meat hammer designed for tenderising cuts before cooking. One face carries a fine, flat surface for evening out thickness and flattening escalopes or schnitzels, while the reverse features a raised tooth pattern that penetrates deeper into the muscle fibres to break down tougher cuts. It is a straightforward, manual prep tool with no moving parts and no electrical requirement.

In a busy kitchen environment, a reliable meat hammer earns its place in the prep section. The Steakmaster's aluminium construction keeps the weight practical for extended prep sessions, and the dual surface means a single tool handles both flattening and tenderising tasks without reaching for a second implement. That said, for high-volume operations processing large quantities of tougher cuts daily, a heavier commercial-grade model may be worth considering.

• Two striking surfaces cover both flattening and deep-fibre tenderising in one tool
• Aluminium construction keeps the weight manageable during repetitive prep work
• Reduces prep time by combining two tenderising techniques in a single pass
• Suitable for beef, pork, chicken, and veal preparation
• Hand wash only — factor this into your cleaning workflow

Installation considerations are minimal: this is a handheld prep tool requiring only bench space and a suitable chopping surface beneath the meat. The hand-wash-only requirement is worth noting in kitchens running dishwasher cycles on all smallwares, as it will need to be cleaned separately.

The Steakmaster suits pub kitchens, hotel prep sections, and independent restaurants where meat tenderising is a regular but not industrial-scale task. If you are processing very high volumes, it is worth having a conversation about whether a heavier-duty option would serve you better. Feel free to get in touch with the team if you would like a steer.

Poultry secateurs are a standard tool in any kitchen that breaks down whole birds or portions joints to order. This stainless steel model is built for the kind of repetitive cutting work that preparation kitchens demand — working cleanly through bone, cartilage, and joint without the effort required from a knife or cleaver alone.

The concealed spring-loaded handle returns the blades to an open position automatically after each cut, which reduces hand fatigue noticeably when working through a batch of birds. The all-stainless steel construction makes cleaning straightforward and keeps the tool hygienic in a wet prep environment.

• Cuts cleanly through poultry bones and joints with controlled force
• Spring-loaded handle reduces hand fatigue during repetitive prep work
• Stainless steel throughout — easy to clean and resistant to corrosion
• A practical size suited to a range of poultry from quail through to larger roasting birds

These secateurs are well suited to prep kitchens, butchery counters, and any operation that portions whole poultry in-house. They are equally useful in smaller kitchens where a full butcher's cleaver setup is impractical. For high-volume operations breaking down large quantities daily, it is worth considering whether a heavier-duty option would better suit the workload.

If you are equipping a new prep station or replacing worn tools and want guidance on what suits your throughput, the team is happy to advise.