This heavy duty, hand operated cuber has two rollers with 31 strong, sharp stainless steel blades. With 12 teeth on each blade, that's 372 rotating knife blades that assure you of tender steaks even from lower grade cuts of meat. Takedown for cleaning is quick and easy—rollers lift right out and are dishwasher safe. A poly base board and clamps are included for secure fastening to countertop or table edge.
The feed chute on the 3101 cuber is 4.7" wide and accommodates cuts up to 1" thick (the manual says 3/4" but it will easily pull thicker cuts through with no trouble). Stainless steel combs drop into slots on either side of the chute; their teeth occupy the spaces between each pair of blade disks, eliminating wrapping and accumulation between the blades.
This meat tenderizer is excellent for beef, pork, chicken, venison, elk and all other game meats!
“I just wanted to take a minute to let you know that you have a great website, good prices and great service. It’s getting harder to find those qualities, you should be proud of your people . . . Thank you.”– Craig Garrison, CA
The cuber stands 16" high x 8" wide (without handle).
Please note: This machine does not cut meat into cubes. In the meat processing industry, just as tenderized round steak is commonly called "cube steak", the term "meat cuber" refers to a machine that tenderizes meat by using sharp knives to cut meat fibers.
Key tip: For great performance with any cuber-tenderizer, it's very important that your meat is chilled to about 32 degrees F. Warmer meat will tear and mush, and these problems are eliminated by proper chilling. Room temperature meat can be flash-chilled by placing on trays one layer thick in a freezer for 20 minutes.
With its robust construction, easy operation and quick cleanup, we believe the Model 3101 is this is the best manual meat cuber on the market, and a great value.
“Great tenderizer. It's easy to assemble, easy to use and tenderizes meats to perfection!”– Tracy B., NE
You can see more manual and electric meat tenderizers here.
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