Razor sharp knife blades cut through connective tissues that can make meat tough. Simple to do, this age old technique known as “jaccarding” makes more flavorful, tenderer meat! Also helps to retain your meat's natural juices. Exacting manufacturing standards provide commercial level vacuum pressure, which causes marinade to penetrate deeply and completely into the meat in as little as 5 minutes. The marinating chamber’s locking tabs secure pre-cooked juices / bacteria within container, eliminating cross contamination potential.