Blade Meat Tenderising

The meat tenderising equipment BLADETENDER and MULTIBLADE produce a multitude of cuts in the meat muscle, increasing the myofibrillar protein extraction surface, reducing cooking loss, improving final yield, minimising defects of inter-muscular binding, and preventing the appearance of holes in the sliced product. Used mainly for processing whole pieces, of high quality as well as high-yield “zero cooking loss” products.