A tenderizing knife for use in tenderizing meat, such as steak or poultry and the like. The knife includes an elongated cutting blade having a handle on a proximal end thereof. A first edge of the cutting blade is serrated, while the second edge of the cutting blade is blunt. The first edge comprises a square serration pattern, wherein the square shaped serrations are spaced at a fixed interval and help to allow the user to tenderize the meat rather than cut therethrough. The distal end of the cutting blade includes a smooth edge for use in cutting through the meat in the traditional fashion. In operation, the user can make a series of small cuts across the meat using the serrated edge in order to tenderize the meat prior to cooking.

According to an aspect of the embodiment, a tenderizer includes a plurality of blades that cuts meat fibers and/or sinews, and a fixing part that fixes the plurality of blades. At least one of the plurality of blades is attached with a different angle from an attaching angle of at least one of the other of the plurality of blades with respect to a predetermined reference direction on the fixing part.

A lidded collapsible tub receives meat, and includes a hole in the lid through which a hand-driven tenderizer may repeatedly strike the meat during manual operation, using a piston-like action while the chef holds a rod. Because the container is sealed and walled, there is no splatter. The rod is also hinged, to promote efficient storage after cleaning.

A food tenderizer sleeve and method of use is provided. The food tenderizer sleeve includes two end collars and segmented and split cutting blade sleeves, which are easy to remove, replace, and clean. In some embodiments, the segments of the cutting blade sleeves form generally a half-circle cross-sectional shape and mount a plurality of cutting blades and spacers between the cutting blades. In some embodiments, the segments include one end with male connection tabs and a second end with female tab receivers for connection to another segment or to an end collar. Each cutting blade sleeve segment is further configured for matching up with another sleeve segment to form a tube or sleeve shape configured to fit around a rotational drive shaft.

A lidded collapsible tub receives meat, and includes a hole in the lid through which a hand-driven tenderizer may repeatedly strike the meat during manual operation, using a piston-like action while the chef holds a rod. Because the container is sealed and walled, there is no splatter. The rod is also hinged, to promote efficient storage after cleaning.

An assembly structured to tenderize food during a single pass along a path of travel including one or more processing sections each including two rotatable cutting rollers. Each cutting roller comprises a plurality of blades rotatable therewith and having a cutting edge disposed to penetrate the food cutting during rotation of the cutting rollers, wherein the plurality of cutting blades and corresponding ones of the cutting edges are cooperatively oriented to perform at least a bi-directional cut on the food product during the single pass thereof along the path of travel.