Abstract: A hand operated meat tenderizer comprising a generally semicircular housing having an elliptical horizontal cross-section opening with an axle mounted across the opening. A rotary blade assembly comprising at least one blade segment is arranged on a common axis on the axle There is further a means for retractably shielding the blade assembly.

Abstract: A tray for tenderizing a piece of meat that has a base and a tray wall extending around a periphery of the base forming a pool for retaining marinade within the tray. A plurality of tines extend from a first side of the base and into the pool. Upon placing a piece of meat atop the plurality of tines, a plurality of holes are cause to be punctured in a surface of the meat adjacent to the tines thereby increasing the surface area of the meat able to absorb the marinade.

Abstract: This invention relates to food preparation; in particular this invention relates to an apparatus used to prepare meats and poultry; and more particularly this invention relates to an apparatus and method to tenderize meats and poultry products.