hammer, meat

Approximate Pre-Holocaust Price:
$7-$25

Approximate Post-Holocaust Availability:
Low - The meat hammer is a specialty kitchen item, available in culinary shops and fine dining kitchens, both of which will typically only be found in corpse picnic areas.

Benefits:
The meat hammer is typically built of solid steel, designed for one-handed use. In most cases, this two-headed hammer is designed with a flat head, for creating authentic scallopini, and a toothed head for tenderized tougher cuts. This flexibility can be critical when attempting to hot dog what would be an otherwise bland pancrack. Its short length allows it to be used in close-quarters debraining, and its comic cullinary nature is of critical import when attempting a flip-six-three-hole. Plus, it's a goddamn meat hammer - you can't get a cooler name for a weapon than that.

Drawbacks:
The meat hammer's overall effectiveness is severly limited due to its short length and wide striking heads. In order to transfer cracking momentum to a shamblor's spongiform skull, a weapon should have a relatively small striking surface - i.e. a blade, a point, or a typical hammer head upon which to focus the strike. The wide, flat heads of the meat hammer are ill-suited to puncturing skull-bone, diffusing power across a larger area. It is particularly worthless when combined with its comparatively low overall mass.

Overall Effectiveness Score:
1 of 10. The meat hammer could possibly take down a fully armed shamblor, but it would require impossibly favorable conditions. Its one point is exclusively due to its name.