Meat Cavitator

Another mechanism to increase the intake of slippery old meat into the digestive system; is a meat cavitator.

This thing just sits on your bench, it's got this sort of cylinder you drop the meat into, maybe some salty water, and then cap off with a kind of lid that clamps a bit. Doesn't really need to be too tight.

The bottom of the cylinder is a piston and you got a hydraulic system under the bench that has a very high ratio. Pushing a button near your in-sink-er-ator, the piston begins to drop.

It's really faster the more water you add; so there is less stretching of the air and more cavitation of the meat.

Where you gonna get your vapors from? Mostly the old meat. Doesn't matter too much; you get bubbles forming and just like a nicely cracked finger. POW! a shockwave shatters the myofascial bonds, numbifies remaining bacterias, and limpifies the fasicles.

Who needs a water bath? You're done. The cylinder returns to home, and you chuck the meaty mass on the BBQ for a quick sear, and it is ready for a juicy battle with your tongue and teeth, ending in, of course, in chyme.