Five Angled Blades
The head has five nylon blades set at an angle, radiating from the centre so that each press cuts the meat in several places at once. That is the entire advantage over a spoon: instead of chopping a pound of ground beef piece by piece, you press and twist, and the clumps break into even crumbles in a fraction of the time. Evenness matters for more than looks. Crumbles of the same size brown at the same rate, so you are not left with some bits dry and others still pink, and the meat cooks through sooner. The angle of the blades lets them reach into the corners and edges of the pan, where meat tends to stick, and they scrape as they go. That scraping lifts the browned layer from the bottom of the skillet, which is flavor you want in the sauce rather than stuck to the pan. The tool works on beef, turkey, pork and sausage, and one owner finds it still copes when the beef starts out frozen. For best results, let the meat sear undisturbed for a minute or two first, then chop; breaking it up while it is still cold and raw tends to steam it rather than brown it.
