A meat tenderizer refers to either a kitchen utensil or a chemical used for tenderizing meat. Enzymes are used as chemical meat tenderizers.

The tool is also known as a meat mallet, and is a product used for tenderizing slabs of meat in preparation for cooking the meat. Generally, it looks like a hammer made of metal or wood, with a short handle and large, sometimes hollow, typically square head. It has rows of small pyramid spikes on the ends. Tenderizing meat with the mallet softens the fibers

making the meat easier to chew, and easier to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. It is also used to "pound out" dishes such as chicken fried steak or schnitzel to be wider and thinner.