>Then what is the other end used for? It is smooth and rounded
So is the other end if you think about it.
Meat tenderizers basicly fall into 2 types, sharp tools that cut slots in the meat disconnecting the gristle, and impact tools that bruise the meat. You have the latter kind, the 'hatchet' shaped end is just so you can aim it at a specific area instead of covering broad pattern....
(and as wvtools pointed out, some of these were advertised as combination ice chippers, or dual use tools for both...)
Sort of an irony, many of these tools were invented in an age that was the dawning of public awareness of sanitation, but it seems not to have occurred to anyone that getting raw meat juices in your ice wasn't a good thing....