Chef Rich Rosendale explains the benefits of using the Tenderize Program on the Henkelman CombiVAC.

"The tenderize function. This is great if you may have something that you want to add a little bit of tenderness to, for example say you have an ostrich steak or pork. What this will do is it will initiate the first phase of the vacuum and it will blow the protein up and it will hold it there - and what that does is it stretches the muscle making it more tender now there are many ways to attempt to make a steak more tender you've seen people use a jacquard, you've seen people use the dry aging process but this is a way of using the common vacuum machine. If you have the settings like we have with the Henkelman to be able to do that and have it pre-programmed so your team can come select tenderize and ensure that your cut is going to be more tender."

Tenderize Program

Tenderize any protein naturally under vacuum.This setting will stretch the fibers to tenderize the product eliminating the use of Jaccard or pounding techniques that damage the tissue of the meat. This function does not require a vacuum bag and can be used on demand.