I searched who the Packers have tendered this year and this was the first result...
“I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question:
Why is meat pounded, what is the result that one wants? I'd be happy to learn both the gastronomical purpose, and what really happens to the meat (fibres etc)
What types of meat should I pound? What types would possibly be a bad idea to pound?
What should I think of when pounding to get a good result?”