A cuber and a tenderizer are two separate things
I've Googled, but I have found several devices that use both names for the same device... and terminology seems to vary a lot.
Can you explain the difference between a tenderizer and a cuber in terms so simple that even a dumb ol' Swede can follow?
John
John both devices actually DO THE SAME THING, tenderize tough cuts of meat. A rose by any other name deal. With a cuber the blades cut into or through the meat (depends on width setting) and flatten it as the meat is rolled through. Do it several times and you have cubed steak which is what most all chicken fried steak is made of.
A Tenderizer such as a Zacard just pokes relatively small holes in the meat but does not even it out unless you are using a hammer which is not advisable. You just keep stabbing it as long as you want to.
