Since 1968, Ross Tenderizers have enabled processors to produce and upgrade meat cuts with guaranteed tenderization. Stainless steel blades produce 32 incisions per square inch (unique “T-Shape” pattern) in bone-in and boneless meat products to sever sinew, connective tissue, and muscle fiber.

• Aging time is reduced, decreasing purge.
• Cooking time is reduced.
• Moisture is retained to enhance flavor.

• Magnetic Head Design: Tenderizer blades are positioned in magnetic carriers, retracting when they encounter bones or frozen areas.
• Hi/Lo Product Height Adjustment: Allows processor to adjust tenderizer head clearance for tenderizing all primals, bone-in or boneless.

Compact model is ideal for small volume processors.

• Beef
• Poultry
• Pork
• Lamb
• Seafood

Bone-In or Boneless, we "Steak" our word on it.

Please view Intervention video to the right. -->