Meat tenderizer

A method of tenderizing meat comprising passing the meat between a pair of surfaces in spaced parallel relation having teeth with flattened ends to minimize perforations projecting from the facing surfaces by an amount to engage the opposite sides of the meat during passage between said surfaces without projecting completely through the meat, and moving the surfaces in the same direction but with one surface moving at a linear speed different from the other to stretch the meat between the engaged portions of the meat during passage between the surfaces.