Way better and less mess than beating meat with the spiky hammer! I've used this on pork and chicken. Probably just as good for other meats as well. I suggest running each piece through twice, at 90 degree angle second time. And it's easy enough to do, you really don't need a motor, and probably safer without. Note that meat that's already cut some (like de-boned) will come out pretty shredded, but decent for soups, casseroles, etc. For cleaning I remove the top and leave the rollers with all the little blades in place, never handling them at all, just turn the crank slowly and use a long bristled brush and Dawn to clean them in place. Maybe surprisingly, the inside stays pretty clean after use, mostly just rinses away with a strong stream of water. Do pay special attention to the little clear plastic bits on each end of the \"combs\", they end up quite readily in the sink strainer. If you don't use a sink strainer, well, they will be gone. I assume you could buy a bit of plastic tubing and make new ones pretty easily. And unless you get stupid and try ice or bones this looks like you could be handing it down to the grand kids some day.
Uncle Ed 
