Heavy duty design means no plastic gears or shafts. Use the meat tenderizer to make tough meat into delicious, salable product. This machine is ideal for the toughest cuts of skirt steak, boneless chuck steak, venison, round steak, flank steak, or even chicken! Maintains form and shape for cooking. Efficiently tenderize meat in seconds instead of using a manual meat cuber! Save hours of time and labor compared to tenderizing meat manually. Easily disassembled for cleaning and maintenance. Dual rotating knives pierces fibrous meat and knits both sides of the meat at once! Heavy duty shafts are mounted on shaft protectors for smooth operation and specially designed for high volume processing in a commercial kitchen. Removable combs are easily mounted between the knives to prevent meat from becoming stuck in the knives, greatly reducing the amount of wasted food. This machine is great for preparing meat for marinades and stir fry. Input chute measures approximately 1.1 inches by 7 inches to accommodate extra thick cuts of meat. This is a meat tenderizer attachment that has been verified to work with all American Eagle Food Machinery® motors and planetary mixers. The attachment is designed for use with a standard #12 hub so may be compatible with equipment from other manufacturers.

This kit comes with the meat tenderizer attachment(AE-TS12H) and a powerful, but compact 1HP motor(AE-G12NM) that is made of high polish stainless steel making it easy to clean. This motor is also used on the AE-G12N meat grinder. Do not use the motor in reverse mode when using the tenderizer!

So what is the difference between the AE-TS22 and its smaller sibling AE-TS12? It really boils down to more power, a 1.5HP motor is included instead of a 1HP. In our experience, the AE-TS12 is definitely our best seller and is more than enough power for the vast majority of use cases. However, we would recommend that if you need to run the machine for extended periods of time continuously, to go with the 1.5HP motor as it does not heat up as easily as the 1HP. Any motor is going to heat up with extended run times, but the 1.5HP is beefier in that regard and can be run longer than the 1HP before you need to give the machine a rest. In terms of how fast each machine tenderizes meat, the rate is mostly the same, the 1HP or 1.5HP will tenderize the meat as fast as you can feed it into the machine really. We would also recommend the AE-TS22 over the 1HP model if you intend to use all six attachments from the manufacturer. Particularly the vegetable cutter, given that the 1.5HP motor is larger, it positions the vegetable cutter higher off the counter so that you can more easily slide a tray beneath the vegetable cutter. While the 1HP can handle all the attachments, we recommend upgrading if you are processing very large batches at a time and need to run the machine continuously.

If you're into preparing ethnic cuisines, stir fry, soups, salads, or any dish that requires freshly tenderize strips, your only option is to tenderize it with a cuber by hand, or order the meat for your restaurant pre-processed. In our review of the machine (we reviewed the 1HP model), we noted that pretty much everything about the machine is designed for high volume processing, there are no plastic parts in the cutting head, and the knives, shafts, and spacers are all made of stainless steel. Since the shafts are mounted on shaft protectors, and the combs are mounted on the bottom, you won't ever really need to worry about feeding in whole pieces of meat. They will go right through the chute and come out the other side fully sliced and ready to cook. The knives are spaced slightly around 1/4 inch apart to account for the thickness of the knives.

The knives are enclosed in a stainless steel housing. You can spray out the knives for cleaning. The best way to clean though is to follow the manufacturer's instructions and use a tube or wire brush, and hand wash the knives. The components are dishwasher safe.

We recommend the machine for how quickly it processes meat. We suggest processing your meat in large batches and then cleaning the machine right after processing, that way you minimize the amount of times you need to clean per day.