Meat Tenderizer Tool & Heavy Duty Cuber, Quick and Easy Manual Operation For Cuts Up To 4.5” Wide x .75” Thick, Durable Aluminum Construction, Stainless Steel Blades, White (07-3101-W-A)

So I am really glad I bought this even though it's time to consuming to clean and break down since it's not really dishwasher safe I use it like at least every couple weeks

Lessee . . sturdy, REALLY DURABLE, well designed n built: light to carry n store, heavy enough not to flop around on the counter, easy to assemble, turn the handle, feed the meat, catch the meat, 1 pass is 5-15 seconds, and the price, while pricey compared to some, doesn't give you something that'll break in 2 years or less . . . painted aluminum housing, stainless steel hardware, stainless steel teeth, stainless steel combs to guide (work really well!!) the meat, n keep it from wrapping around the teeth, galvanized steel gears, plastic coated steel axles, plastic parts look to be nylon or delrin, read durable, I like that the throat will accept a piece of meat 5 inches or so wide, up to an inch n a quarter thick . . all parts are easy to clean up in hot soapy water . . . SO much less work and time than a hammer or a bouncy bouncy multiple knife thingy whose plastic parts die in less than a year's use . . My biggest complaint: (See photos) gimmee a plunger to push the meat down the throat of this thing . . I had to grind down a chunk of delrin into a push stick to fit the rectangular, TAPERED throat . . so the weight of the pusher forces all the small chunks down through the rotating teeth of the knives equally, and I end up with an evenly ground piece of steak, or evenly tenderized CHUNKS of stew meat . . without a pusher, the whole process is prone to wide variations in how ground different parts of the meat get . . . . bad sentence (sorry), equally bad output . . . the tongs they provide don't do the job . . WITH the pusher, everything comes out the same, oh happy day . . . most folks don't have delrin lying around their shop, nor do they have the time and the tools, and patience to custom machine a custom push stick, but how about they mold up an ABS push stick n offer it for 5-10 bucks . . I woulda bought it . . . .

Made very well. If you keep it cleaned up it will last forever. You can roll through some deer meat that's a fact! Excellent value for the money!

Product arrived in good condition. Shipping/delivery was fast. I'll start this review by first stating that my previous meat cuber was a commercial electric Hobart machine that I purchased 25 years ago to cube primarily moose and caribou and occasionally beef and pork steaks. It was heavy (50+ lbs) and did a great job cubing steaks, but due to its weight and size, we didn't use it very often. I sold it but still wanted to make an occasional cube steak so purchased the Weston. Overall, this machine did a good job but I spent a considerable amount of time fine tuning it before I first used it. It is made in China and although it is neither heavy duty nor of commercial quality, it will get the job done for occasional household use. Upon unpacking and assembling the Weston a few things became apparent: First, the allen wrenches necessary for assembly were included as were all of the screws and lock washers needed.. Nothing was missing and the booklet with assembly and operating instructions was understandable. - Second, the steel blades were not sharp - they were dull/rounded on each tooth. Cuber blades should cut meat and not simply punch slots into it. - Third, the upper and lower housing, the chute on top of the upper housing and the left and right support legs appear to be made of “pot” metal. The base made of cutting board type plastic. - Fourth, when I removed the blades and white plastic blade spacers so that I could sharpen the blades I noticed that the spindles/axles, that the blades were mounted on, were aluminum. - Fifth, there are two tinned cast iron gears, one on each end of the spindles. The gears are secured to the spindles with a set screw. One gear was loose/wobbly due to a loose set screw. - Sixth, once assembled the cuber will not fit back into its box for storage. I'll need to find or make a box to store it in and toss the package box. Before using, I removed the 31 blades so I could sharpen the teeth (15 on one spindle and 16 on the other). Each blade has 12 cutting teeth. Total cutting teeth = 372. After disassembly I used an 8” file to sharpen both sides of each tooth then honed each with a diamond knife sharpener. That took a while! There was some lateral movement, left to right, between each blade assembly and the housing, allowing the blade assemblies to shift randomly a bit more than one-eight inch left to right to left. I added a nylon washer between the blade assembly and plastic bushing near the gear-end of each spindle to eliminate this movement. I then assembled each spindle, now with sharpened cutting teeth, aligned then secured each gear to its spindle, using loctite where the gear rests on the spindle and on the set screw that secures the gear to the spindle. The gears are in a separate “compartment” of the housing than the cutting teeth so I've no concern getting any loctite on the food. Once the loctite had dried and everything was back together I attached the handle and gave it a few turns. There was significant wobble/”slop” where the spindle bushings (nylon/plastic) nested into the top and bottom housings. When the handle was turned I could see the spindle rotation was not concentric. There are four of these bushings - one near each end of the two spindles. Some of the wobble was inside by the bushings between the bushing and the spindle. The remainder of the wobble was on the outside of the bushings where the bushings nested into the housing. To eliminate some of that wobble I made three wraps of electrical tape around the outside of each bushing. That eliminated 50% of the wobble. The chute opening of this cuber is 4.75 inches by 1.25 inches thus will handle steaks cut 4.75 inches wide and 1.25 inches thick. The steaks can be longer than 4.75 inches but not if you want to turn the steak 90 degrees and run it through again. The cube steaks will come out wider and longer but thinner than the meat going into the top. I cubed pork loin steaks and beef eye of the round steaks, passing twice through the machine (rotated 9/ degrees on second pass through) and the cubed steaks came out looked very good.

Excelente Producto, llego bien empaquetado, el tiempo de envío fue aceptable, muy buena calidad del producto

Works great

we were not sure about this for making cutlets, but man does this machine make this job easy.. no more pounding for us... easy to use and even more important... easy to clean... and it makes the cutlets so tender... it is built very well, not plastic junk... it is worth every penny...

I have used this machine many times and it works perfectly. It is super easy to clean as it comes apart easily and I put everything in the dishwasher. I've used it to turn tough cuts of steak into tender and tasty meals. I also cut chicken breast pieces in half and put them through this machine and cook them in the oven in a roasting pan with olive oil with spices. I thought it was the best chicken breast I have ever eaten. I use this machine a lot.

Awesome tenderises meat perfect