I have a very sharp silver serving fork (several, actually), which I use to stab most pork - e.g. souvlaki chonks so the marinade permeates more. For bigger pieces like pork butt I’ll stab it with a chef’s knife in the sink. It’s amazingly satisfying 
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What fish do you like to use this on?
My absolute fav is grilled swordfish… but also good on tuna and shark.
Depending on where you buy your meat, especially bigger supermarkets sometimes tend to jaccard their meats even without noting it anywhere clearly
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In the US, mechanically tenderized meat must be labeled.
https://www.federalregister.gov/documents/2015/05/18/2015-11916/descriptive-designation-for-needle--or-blade-tenderized-mechanically-tenderized-beef-products#:~:text=The%20Food%20Safety%20and%20Inspection%20Service%20(FSIS)%20is%20amending%20the,tenderized%20beef%20products%2C%20including%20beef
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In my experience that is not always the case - I have seen beef at Safeway for example which was jaccarded (as I found after I purchased it) but there was not label anywhere for it
I didn’t say it’s always labeled. Only that federal law requires that it be labeled.
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You’d think a large corp like Safeway would have processes in place to make sure they’d follow labeling requirements. OTOH, I’ve seen some suits against it for weird behaviors/mistakes you wouldn’t expect from a large corp.
Yes, especially considering their potential exposure. Say somebody gets food poisoning and can make a reliable case that it came from Safeway’s meat. Safeway might find themselves on the wrong end of a class action suit.
