Butcher BBQ Bear Claws are built to make fast work of pulled pork and other tender smoked meats without the slow, awkward process of shredding with two forks. Their wide, curved tines rake through pork shoulder, beef chuck, turkey, lamb, and other fall-apart cuts, separating the meat into clean strands while leaving bark and texture intact instead of mashing everything into a uniform shred. The handles position your hands above the hot meat, helping keep them farther from rising steam while giving you the leverage needed to pull large cuts quickly.

Made from BPA-free, food-grade nylon and heat resistant to 475°F, the Bear Claws are strong enough to handle meat fresh from the smoker while remaining lightweight and easy to grip. Their one-piece design has no hinges or joints where grease and meat can collect, and they're top-rack dishwasher safe for easier cleanup. Beyond shredding, the claws can also help lift and move large cuts from the smoker, pan, or cutting board.

Key Features

• Fast Meat Shredding: Wide curved tines pull pork, beef, turkey, lamb, and other tender meats apart significantly faster than traditional forks.
• BPA-Free Food-Grade Nylon: Constructed from durable food-safe nylon designed for repeated barbecue and kitchen use.
• Heat Resistant To 475°F: Handles hot smoked meats without requiring the cook to wait until the food has completely cooled.
• Comfortable Elevated Grip: Handle positioning keeps your hands farther above the meat and away from much of the rising steam.
• Preserves Pulled-Meat Texture: Broad tines separate muscle fibers into strands while helping retain desirable bark pieces and larger bites.
• Doubles As A Meat Lifter: Curved claws provide extra grip when moving pork shoulders, brisket, poultry, and other large cuts.
• Easy To Clean: One-piece construction eliminates hinges and joints, and the claws are top-rack dishwasher safe.

Pro Tips
• Pull While The Meat Is Hot: Shred after the meat has rested but while the rendered fat and connective tissue are still warm and loose for easier separation.

• Work In Two Directions: Rake through the meat once, rotate the cut about 90 degrees, and rake again to create even strands without overworking it.
• Preserve The Bark: Leave a few larger bark-heavy pieces intact instead of reducing every bite to the same size for better texture and presentation.
• Remove Unrendered Pieces As You Pull: Use the claws to expose excess fat, connective tissue, and other pieces you don't want mixed into the finished meat.
• Add Jus After Shredding: For pulled pork, separate excess fat from the pan juices and fold the flavorful liquid back into the shredded meat for additional moisture.
• Use For Competition Volume: Pull each shoulder into its own pan before combining so you can work quickly while preserving juices, bark, and individual meat quality.
• Use Them For More Than Pork: Try the claws on smoked chuck roast, braised beef, turkey, lamb, and other tender meats that need to be pulled or portioned.

Standard Directions

• Rest The Meat: Allow pork shoulder, beef, turkey, or other cooked meat to rest before shredding so juices can redistribute.
Grip The Claws: Hold one Bear Claw in each hand with your hands positioned above the handles.