When you insert a medium-quality slice of meat in the tenderizing unit, 
thousands of tenderizing blades go into depth cutting the muscle fiber 
and the sinews off.
The result is remarkable because the long fiber break giving a bigger 
compactness to the meat.
If the meat is very though or little fi t to be eaten as a steak, the 
operation can be repeated very often turning 90° the direction of 
introduction.
So you will have a really tender slice of meat; it will cook in half the time 
and it will be perfectly tender and chewable.
When you insert some small pieces of meat, even if they are of various 
qualities, in the cutting unit provided with the proper combs (opt 20), 
there is a compression which sews the different fiber of the meat and 
gives them compactness.
Blending and binding together the pieces of meat in the cutting unit and 
adding each time some vegetables, cheese, herbs or other to the meat, 
you can have some original and tasty main courses.
Ideal to cut ham, cheese, vegetables, meat, etc