Did you get that meat cuber for tenderizing game? That cuber will be in demand if TSHTF
I got while I was processing a deer, but I’ve always liked cube steak (makes great Swiss steak) and we try to make use of the cheap cuts and low price sales with a deep freezer and a vacuum packer. The deer was aged enough (about seven days) so that it’s pretty dang tender without any other treatment.
Look for old fashioned meat tenderizers, the kind with slats instead of points, I find them in thrift stores,
we tenderize our jerky strips with them.
We also use the edge of a heavy platter, it needs to be narrow to break up the sinew.
Meat, it’s what’s for dinner.