A grinder for grinding or processing food is presented. The grinder has a top for inputting food into the grinder. The grinder has an inner cavity for receiving the inputted food. The inner cavity has a first clip and a second clip for coupling to a hole plate. The hole plate is for grinding or processing the inputted food. The hole plate has a first end, a second end, a first cap, a second cap, a first connecting peg and a second connecting peg. The first cap is coupled to the first end and the first cap is coupled to the first connecting peg. The first connecting peg is removably coupled to the first clip. The second cap is coupled to the second end and the second cap is coupled to the second connecting peg. The second connecting peg is removably coupled to the second clip. The grinder has a motor that is communicatively coupled to a power source. The motor rotating the hole plate to grind or process the food. The grinder may also have one or more lamps to light the work area, further the lamps are preferably LED lamps.

An automatic meat seasoning apparatus for seasoning and tenderizing meat includes a housing having a housing aperture extending through to a cavity. A housing door is coupled to the housing to seal and unseal the housing aperture. A cylindrical drum is coupled to a pair of axles such that the drum is and rotatably coupled within the cavity. The drum has a drum aperture and a plurality of circular seasoning apertures. A drum door is coupled to the drum to close and open the drum aperture. A plurality of spikes is coupled inside the drum to gouge and tenderize a piece of meat placed inside the drum. A motor is coupled through the housing to rotate the drum. A control unit is coupled to the housing to operate the motor.

Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems can include any suitable component, in some cases, they include a needleless spray nozzle head that injects injectate into food without requiring the head to contact the food. In some cases, the head comprises an elongated needleless spray bar that defines multiple internal fluid channels that extend from a first end to a second end of the spray bar. In some cases, the head comprises a manifold system with a first manifold portion at the first end and a second manifold portion at the second end of the spray bar. In some cases, the first manifold portion directs the injectate towards the second end, and the second manifold portion directs the injectate towards the first end of the elongated needleless spray bar. Other implementations are described.

A tenderizer system, apparatus and method to tenderize meat products and other foods through a cross-cut tenderizing process. This process can be performed by a tenderizer cartridge including at least two shafts in parallel, where a stack of blades are disposed on each shaft and in contact with each other along a respective shaft, each blade including teeth around outer circumferences such that each blade in contact is aligned to form continuous ridges that extend in parallel with the shafts.

A tenderizer system, apparatus and method to tenderize meat products and other foods through a cross-cut tenderizing process. This process can be performed by a tenderizer cartridge including at least two shafts in parallel, where a stack of blades are disposed on each shaft and in contact with each other along a respective shaft, each blade including teeth around outer circumferences such that each blade in contact is aligned to form continuous ridges that extend in parallel with the shafts.

A brine for injecting into whole poultry is composed of substrate poultry meat which has been emulsified. The substrate poultry meat may consist of white meat, dark meat, or a combination of white meat and dark meat in proportion to their natural occurrence in the poultry. The poultry substrate for the brine may also include fat and skin from the poultry, optionally in proportion to their presence in the poultry. The emulsified brine composed of poultry substrate components is injected into whole poultry birds utilizing unique injection needles wherein the inlet side ports of the hollow needles are beveled or flared or curved or rounded. Such beveling or flaring or rounding or curving extends outwardly in the direction of the inlet port extending outwardly from the hollow interior of the needle.

Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems and methods can include any suitable component, in some cases, they include an injectate reservoir, a filter, a first pump configured to force injectate from the injectate reservoir and through the filter, a nozzle configured to inject injectate into a food product without having the nozzle contact the food, and a valve that is configured to selectively open and close to regulate when and how much of the injectate that passes through the filter is forced out of the nozzle. In some cases, the described systems further include a chiller configured to cool injectate in the reservoir, a sensor configured to determine a distance between the nozzle and food item, an actuator configured to move the nozzle, and/or a computer processor that controls an amount of injectate sprayed from the nozzle. Other implementations are described.

A system and method to address the shortcomings of previous and existing designs by incorporating novel and unique features allowing the invention to perform well for a wide variety of popular dishes and meal solutions. Some embodiments of the present invention include a kitchen countertop barrel cooker which rotate bite size or smaller food ingredients around a horizontal axis and use a unique tumbler blade design which also rotates food around perpendicular horizontal axes resulting in thorough mixing and equalization of temperature throughout. The resulting uniform temperature allows readings from a non-contact infrared sensor to be relevant and effective for automatically assessing and controlling doneness. The embodiments vary primarily in how ingredients are handled. Each allows the draining of unwanted liquid from the ingredient contents during cooking or before unloading.

A system comprising a tenderizing apparatus with a fluid reservoir provides users an efficient way to simultaneously tenderize and marinate food. The tenderizer with a fluid reservoir generally includes a fluid outlet or valve and a tensioning element. A fluid reservoir receives marinade. Activation of the system by applying downward pressure releases marinade into an injector. The injector is inserted into the target food. Substantially simultaneously, activation results in at least one projection penetrating the surface of the target food. When downward pressure is released, the injector and projection retract. A first portion and a second portion are separated for easy cleaning. A removably attached first portion cover and third cover provide easy storage.

A handheld injector is provided for injecting liquid, such as flavoring or basting material, into meat or poultry. The injector includes a pistol-shaped housing which encloses a battery-powered motor for constant-rate delivery of liquid from a peristaltic pump. The injector also includes a fluid conduit within the housing through which liquid is pumped from a reservoir of liquid to a needle for injection into the meat.