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Manual

Your perfect partner for treating meat destined for steaks, skewers, marinades, ham preparations and brine-based preparations. Mounted on a base made from top-grade material.

Quality

  • Designed and shaped in such a way that even the toughest piece of meat is tenderised while retaining its flavour and appearance.
  • All parts are manufactured from high-grade rustproof materials and stainless steel.
  • The blade block consists of 544 razor-sharp 0.08 cm blades.
  • The blades are manufactured from elastically hardened steel. This material enables each blade to return to its original position after the action to prick the meat. That way, the meat is not damaged. The blade blocks are guaranteed 100% straight, so it is not possible to damage or tear the meat.
  • No lubricating of the guides required: so less maintenance.
  • Tenderising board made from high-grade polyethylene.
  • The board makes a diagonal movement as the meat is being tenderised. As a result, the meat is never pricked twice in the same place. This prevents the machine from slicing through the meat instead of pricking it.
  • Standard setting makes the tenderisation invisible.

Hygiene

  • All parts that come into contact with the meat can be cleaned and sterilised, without the need for special tools.
  • Self-lubricating: the guides with polyacetal rings require no lubrication. No oil = better hygiene.
  • Can be cleaned using high-pressure equipment.
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Safety

  • Manufactured to the latest EC standards
  • Stable: height-adjustable nonslip rubber under-straps.
  • The blade block is secured in a unique (patented) rotating system. This ensures that the block can be assembled and dismantled easily and safely.
  • All TenderStar boards feature a groove that keeps the board attached to the machine for extra safety.

How does this Tenderlizer works?

  • Place the meat under the blade block on the board provided.
  • Lower the arm on the machine: the meat is then pricked. The TenderStar Manual is the only tenderiser on the market that uses a double guide when tenderising the meat. Advantage: the meat is pricked everywhere at the same time and the machine never jams.
  • The TenderStar is designed in such a way that the meat is held in place when you raise the arm again. This means that the blades do not stay in the meat.
  • Repeat the action on or more times until you are happy with the tenderness of the meat.