Tenderizers & Cubers

In addition to reducing aging time, the meat industry in recent years has been seeking ways to increase the edible percent of the slaughtered animals, as well as to improve the edible quality of meat generally. Mechanical means of tenderization of the meat will assist in achieving these results.

Mechanical tenderization is a method whereby fine incisions are made in the meat by closely spaced, specially designed knives, which cut the connective tissue. The mechanical tenderization process takes less than one minute with a roller type tenderizer or a crank type hand operated tenderizer. Meat, which has been treated in this manner, is immediately tenderized without the use of chemicals or other artificial means or the need to wait for natural bacterial action to take place. The depth and the spacing of the knives and the number of times the meat is passed through the tenderizer permits the degree of tenderization to be determined, thus controlling the amount of tenderizing. Almost every grade of meat can be tenderized without danger of meat fabric deterioration or granulation. Meat, which has been mechanically tenderized, retains more of its natural appearance, shape, color, and weight.

Manual Tenderizers are made in two styles - Hammer & Push. Both are designed to do one thing; Tenderize meat by breaking or cutting muscle tissue.