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Tools used to reduce the toughness of meat fibers in a cut of meat. The tools resemble a hammer-like utensil typically made of steel or similar alloys.

A tool used for tenderizing meat. This kitchen utensil, usually in the form of a mallet with a flat or point-protruding shaped suface, is used to pound against the meat in order to break apart the tough fibers.

A process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew and more palatable.

To make food tender by the use of one of the following methods: using a mallet or similar tool to break up the connective tissues in the food; by use of a chemical tenderizer; by allowing the food to marinate in a marinade sauce.

An ancient utensil, still common in some cultures, that is used to grind or tenderize grains or other types of foods before consumption.

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

A type of bivalve mollusk found in shallow areas of ocean salt water and in numerous areas of fresh water.