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I had a vegetable dicer, but ended up throwing it out. They are miserable to clean properly, get clogged easily, and are just not worth the effort.
Use your slicer, freeze the cut meat, then go at the slabs with a chef's knife, where the slice motion is easy.
Some meat doesn't lend itself to anything more than hand cutting. I just processed some chicken thighs yesterday, which meant skinning, deboning, defatting, and then spreading the meat to cut into bits for stir fry.
In theory, a roller press, as is used in printing, could cut meat into strips or cubes. There is a perf bar that cuts the perforations in continuous stock, or cuts it into sheets. In reality, it would end up a greasy bloody mess.
FWIW, there are REALLY pricey veggie cubers for restaurants that make Mediterranean salads. You could probably hire a restaurant worker for a few weeks of cutting for less money.
Edit to add - I saw a video of a wag who combined a potato cannon and a french fry grid cutter to make french fries. Load BOOM slice, load BOOM slice. Just make a cylindrical projectile of meat slices, and do the same. I leave it to you what to tell the police.
You're right, partially freezing meat is the key to success, same thing if you are butterflying a chicken breast.
If you buy meat at a butcher shop, the butcher will cut up your meat pretty much any way you like. Cube a roast for stew meat, cut strips of steak for fondue or stir fry, cut the bones from the bottom of a prime rib and tie them back on, grind up your own special combination of meat into hamburger, ...
If that is not an option, you could volunteer to cut the meat while she is chopping vegetables, etc.
If you partially freeze the meat, then run it through one of those $100 meat slicers, three different ways, you can get small cubes of meat. Be sure to wear those wire mesh gloves. I'm not kidding.
You will end up with scraps at the end that you will need to use a knife on, and it is a fair amount of clean up, so it really only makes sense if you are cutting up a lot of meat in meal size portions to freeze.
I prefer the first option, myself.
When we were raising the kids, I had a course ground meat combination that I liked for meat loaf, chili, spaghetti, taco meat, ... I'd ask a couple days ahead of time so they could work it into their cleaning schedule for their equipment. They tell me when to pick up. Freeze it in two pound packages. Worked for us.
If you bought a commercial dicer (like the vegetable choppers used by homeowners, but made of all metal) like this and used semi-frozen meat you might make it work.
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I leave it to you what to tell the police.
