I would love to know all of your experiences with a jaccard. I got the 45 blade model and was looking forward to some incredibly moist, tender and flavorful meat. I had read reviews indicating it works wonders with tougher beef cuts (skirt, flank, etc.) and even improves the good cuts.
I tried it on a loin pork chop, a chicken breast and a nice porterhouse steak. The results were: no difference in moisture, taste OR tenderness. The only perceivable difference was somewhat less cooking time.