Position the meat
Place the boneless, thawed cut on the board or conveyor.
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Understanding tenderising
Why tenderise meat ?
Tenderising does not mean crushing, mincing or disguising meat. The aim is to make the toughest fibres easier to chew, while keeping the cut neat, appetising and suited to the desired cooking method.
The principle
Micro-incisions, without crushing the meat.
Mechanical blade tenderising involves inserting numerous thin blades into a boneless, fully thawed cut. They act locally on tough fibres without flattening the cut or changing its shape.
Create micro-incisions
The blade block passes through the meat and acts on its toughest fibres.
Adjust the result
The operator adjusts the number of passes to suit the cut and the desired result.
A natural progression
Several routes to tenderness.
Each method has its place, but they do not produce the same result or presentation. Modern mechanical tenderising meets the need for a fast, consistent and controllable action.
Ageing and hanging
Controlled ageing can develop tenderness and flavour, but requires time, a controlled temperature and rigorous monitoring. Uncontrolled hanging does not meet today’s hygiene requirements.
Slow cooking
Time and heat soften connective tissue. This method suits slow-cooked dishes, but changes the cooking, texture and presentation: it does not meet the same need as a steak served medium-rare or rare.
Meat mallets and rollers
Compression can break fibres quickly, but flattens the cut and may damage its structure. Very aggressive rollers also leave more visible marks on the meat and make the result less discreet.
Enzymes and marinades
Certain enzymes, particularly from papaya or pineapple, can soften proteins. Their action depends on dosage, time and temperature and may become excessive. In Europe, food enzymes are subject to safety assessment and authorisation rules: they are not simply all prohibited.
The mechanical option
Preserve the cut while working on its fibres.
With thin, properly sharpened and distributed blades, the action takes place inside the cut. The meat retains its volume and appearance, while the intensity remains adjustable through the number of passes or the feed step.
- Fast, repeatable results
- Better preservation of the cut’s presentation
- Intensity tailored to the product
- No added tenderising enzyme
The operator chooses the intensity instead of relying solely on time or a chemical reaction.
The micro-incisions remain discreet and the cut is neither flattened nor minced.
The blade distribution provides an even result across the treated surface.
The meat remains suitable for the cooking method and presentation chosen by the professional.
Professional practice
Hygiene is part of the process.
Because the blades penetrate the meat, the cleanliness of the machine, hands, work surface and raw material is essential. The patented Tender Star system allows the blade block, meat stripper plate and other parts in contact with the meat to be removed quickly. The meat stripper plate can therefore be completely separated from the machine, making both faces and the area underneath visible and accessible.
This access allows meat, fat or coagulated blood residues and deposits that could form a biofilm to be removed mechanically by brushing with a suitable cleaning product. Disinfection then takes place on surfaces that have already been properly cleaned. As disassembly and reassembly take only a few seconds and require no tools, this operation can readily become part of the user’s daily routine.
01Disassemble and inspect02Brush and clean03Rinse, then disinfect04Reassemble in seconds
This design helps professionals control the risk of cross-contamination. It never replaces good hygiene practices, temperature requirements or the procedures applicable to the product being prepared.
Always work with boneless, fully thawed and properly stored meat.
Further information
European Commission — food enzymesEuropean regulation on food hygieneThe right solution