Gonna go try it right now, will see if it works!

Nice to see you back to the product testing gig 

Well how did it work?

I half you know whated it last night and I got the results you would expect.

I can already tell I wish the tenderizing rollers were adjustable.  When it says a 1/2 inch thick piece of meat, they are not kidding.  So, have been working all day today outside and have meeting tonight, so will plan on some pictures, maybe a 30 second video, and results with the right thickness of meat tomorrow!

And, after looking at the writing on the box again, I guess I am going to have to look up the definition of the word marinate...

Marinade is a noun - marinate is a verb.

Cut to the chase...

A marinade is the mixture you put your meat in. To marinate is the process the meat undergoes in absorbing the marinade. 
Kinda like adding salt to your meat. Salt is a thing so it's a noun. However... you can salt your meat and it becomes a verb at that time?

If ya can make sense outta that, let me know. 

I half you know whated it last night and I got the results you would expect.

I can already tell I wish the tenderizing rollers were adjustable.  When it says a 1/2 inch thick piece of meat, they are not kidding.  So, have been working all day today outside and have meeting tonight, so will plan on some pictures, maybe a 30 second video, and results with the right thickness of meat tomorrow!

Can you elaborate on this Bentley?  Do you start with 1/2" and it gets mushed down to 3/8? Or do you start with something thicker and mush it down to 1/2"? Any time I've gotten the urge to tenderize using a mallet, I wanted something 3/8 thick at the most as the end product.

Maybe you could come up with an adjustable version and patent it. 

I think 1/2 inch is the max, seems pretty thin to me, but will see tomorrow night!

The review is over here guys!

Sportsman Meat Tenderizer