The Günther GTR Steaker/Lacerator increases product quality by eliminating brine pockets and enhancing meat tenderness to the highest possible level. The compact machine can be used for maximising muscle surface, utilising opposing counter-rotating rollers that are adjusted by air pressure. This process provides protein stabilisation and reduces cycle times for further processing, i.e., tumbling, massaging. Depending on the product, cutting depth of up to -16mm can be achieved. The upper knife shaft automatically adjusts to the product thickness, and the knife force is pneumatically adjustable.