Weston 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)

After reading numerous reviews and seeing all the comments about the extremely sharp rotary blades I decided to give this device a try. Having had experience with a commercial tenderizer in a meat markets years ago I had already formed an idea of what it should be like. As a Prime Member, the item was shipped and received quickly. Upon unpacking it with extreme care so as not to be cut by the blades, imagine my surprise to find that I could roll either one of the blade assemblies in my hand and up and down the under side of my fore arm without a scratch, let alone a cut that I was warned of. So, I immediately called Weston with my concern, that with the dullness of the blades, the device would turn any meat to a mush instead of cutting and tenderizing or cubing. The lady convinced me to try it before returning it. So, I decided to give it a good test. After washing the device, I got a fresh, boneless, half pork loin. Then using my meat slicer I cut 5/8" thick slices, then ran them through the tenderizer once, looking good, I then turned them 90 degrees and ran them a 2nd time. WOW! Talk about perfectly cubed boneless medium sized pork steaks. Rolled them in seasoned flour, they fried up quickly, leaving them crispy outside, moist and very, very tender inside. Can't wait to get some semi tough round steak to run through it. All I can say now is, if you're contemplating purchasing this device, go for it. It's well worth the price. You might even consider the unit that comes with the extra meat slicer blades for making jerky & fajitas. Now wish I had done that! In case any of you are wondering why I chose boneless pork loin as it is usually tender to begin with, that is exactly why I chose it. Pork loins are almost always more tender than normal beef cuts. I figured that if it could tenderize/cube a relatively thin cut of boneless pork loin without smashing it to a pulp, then it should be capable of doing a good job for a cut of beef. By the way, as I unpacked all the parts, I layed them out in careful fashion, then proceeded to read through the brief manual. After that I checked all the parts for any obvious defects, finding none I began a careful assembly. A word of caution here. As the main body parts are made from cast aluminum, you should use restraint in tightening the screws. It is very easy to strip the screw threads in cast aluminum. Put the screws in slowly and gently with the Hex wrenches provided, then when you feel resistance give it an 1/8 to 1/4 turn more. If it becomes hard, stop immediately. I did not have to make any adjustments to anything. It worked great, right out of the box. I am not disappointed in the least and do highly recommend.

It is easy to assemble, use and clean. It did the job for me making cubed steaks. Just follow the directions.

Product is well made and easy enough to clean, tenderizes cheaper cuts of meat good and is easy to operate

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.

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 . . . .

Very good product, solidly made. does a great job of cubing meat. I have not tried the motor yet that I purchased. I probably don't need the motor since I don't do large quantities at a time and the handle is easy to turn with one hand while you are feeding meat in with the other. I guess if you are a hunter and doing this for an hour or more then you may want to use the motor, assuming it is powerful. Cleaning the blades is a bit of work which other reviews don't really mention. Not surprisingly, meat tends to stick to the blades. Since they are very sharp, you can't go scrubbing them with just a sponge. I tried using a vegetable brush with some success but I was told that a toothbrush might work better. Either way you should purchase a good pair of knife handling gloves to use when you are cleaning the blades. Otherwise, one little slip and you will be on your way to the emergency room wiht several nasty cuts. They tell you that you cannot put the blades in the dishwasher but i don't see why. Still I haven't done it. Perhaps it would clean up better if you spray the blades with non-stick cooking spray before and during use. i may try that next time. Wish they made rollers with knons on them that you could substitute in for the blades. Then you could use it instead of a meat hammer to flatten and tenderize meat. Would work great for chicken and any other cut where you don't want to cube the meat but just tenderize, like for chicken Marsala. This would be easy for them to do since the blades come out so easy.

My Mom used to take inexpensive round steak and pound the heck out of it with a sharp, heavy knife until it was well-macerated, then cut it into roughly 2" cubes, dredge them in butter, salt and pepper them, and fry them in butter. Well, margarine, it was the 1960s and we didn't know better. Anyway, she called it "cube steak" and it was one of my favorite ways to eat beef. But I hated the long, tiring process of hacking away at the meat when I was old enough to prepare it on my own. My arm would ache with the effort. But it was the only way to get the steak really, really tender. Fast forward to my adult years, and every once in a while I'd get a hankering for my Mom's version of cube steak and endure the hassle of hacking the heck out of the meat to get it to the proper consistency. And the noise! I once had a downstairs neighbor bang on my door complaining about the pounding. But there was no other way. Even store-bought cube steaks weren't tender enough for me. I'd have to hack away at those, too. Then, recently, I decided to check Amazon to see if there was something that would automate the process. So many choices! I decided on the Weston because of many positive reviews raving about the sturdiness of the gadget, how fast, easy, and efficiently it cubes meats, and, vitally important, how easy it is to take apart and clean. I am a gadget freak, but I've learned that if something is a pain to clean, it will end up shoved to the back of my bottom cupboard, never to be seen again. The reviews turned out to be perfectly true, and then some. Clamp the Weston to the edge of my counter, and it's rock-solid. Run the meat through the grinder two or three times, and it's so well-cubed that you can see peeks of daylight through it. Just what I want! Instead of chopping away for 10 minutes, it's done in seconds. I buy several packages of round steak and cube the lot, then vacuum seal meal-size portions and freeze. Saving 50 cents a pound or more over commercially-prepared cubes steaks is making the Weston pay for itself - and I was never satisfied with their consistency, anyway. I love being able to make my steaks as heavily cubed and tender as I like them. The Weston lives up to its claim of easy clean-up. Loosen a few hand-tightened screws and the whole top comes off. The rollers and guide blades slip right out and the remaining bottom and base are easy to wipe down. Meat residue seems to rinse right off of the rollers, but I squirt some dish soap on them and just twirl them around under running hot water. I suppose you could use one of those skinny bottle brushes, like they use for baby bottles, but I haven't felt the need to bother. I believe the removable components are dishwasher-safe, but I don't have a dishwasher so I can't testify to that. The heavy metal parts are coated with what seems to be a very durable painted finish. I haven't had the slightest hint of peeling, and so far I've used, and washed, my Weston more than half a dozen times. I plan to give the Weston a try with boneless pork chops and chicken breasts, too. Some people have reported great results with game meats like venison that tend to be very lean and tough. Even with tender cuts like chicken, I imagine marinades and rubs will be much more effective with the greatly increased surface area that results from cubing. All those little nooks and crannies for the good stuff to get into! You can also buy alternate grinders that will create strips for jerky. With proper care, this sturdy machine should last for years, maybe a lifetime.

I process 3-5 deer a year myself, and the one thing I miss since I started processing my own deer is cube steaks. We use them in chili, country fried steak, schnitzel, and more, but before purchasing this, it was the old meat hammer method, which just ...well... sucks, so we did without. Turn the page to this year after purchasing the Weston Meat Cuber, and it's a whole new ballgame. As long as you don't cut the steaks too thick (more than 5/8") or too thin (less than 1/4"), this works absolutely wonderful. It takes very little effort to make cube steaks now. Drop them in one direction and run them through, then rotate the steak 90 degrees and run it through again, and you have the perfect cube steak. (Just don't forget to install the "combs" as I did on the first steak, because you'll end up with meat wrapped around one set of teeth.)

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

Awesome tenderises meat perfect

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.