Stalgast Meat Tenderizer for Professional Kitchens

A meat tenderizer uses a grid of blades or needles to pierce the muscle fibres of meat without removing or flattening the cut. The blades create small channels that shorten the fibres, allowing the meat to retain its shape while becoming easier to chew. This method preserves the natural appearance and portion weight of steaks, chops and escalopes, unlike mallets or rollers that deform the surface and alter thickness.

The operator places the meat on the worktop beneath the tenderizing head, aligns it with the grid, and lowers the lever. The blades descend in a single stroke, piercing the meat evenly across its surface. The lever returns automatically, and the meat is removed ready for seasoning or cooking. No power is required, so the unit can be positioned anywhere on the worktop or moved to a prep table as needed.

The tenderizer is built from stainless steel for hygiene and durability. The blades are arranged in a fixed grid that ensures consistent penetration depth and spacing. The lever mechanism is designed for smooth operation with minimal effort, reducing strain during extended use.

The footprint of 153 mm by 40 mm allows the tenderizer to fit on narrow worktops or shelves without occupying excessive space. The height of 102 mm provides clearance for thicker cuts of meat while keeping the unit stable during use.

Cleaning involves removing the blades for thorough washing, then drying and reinserting them. The stainless steel surfaces can be wiped down with a sanitising solution after each service to maintain hygiene standards.

The catalogue places this model in the meat preparation section alongside slicers and portion scales.