There is no better way to kick off grilling season than with a sizzling, juicy steak. You take it off the grill, slice into it and take your first bite, only to chew it... for 5 minutes. No bueno. Why not take your grilling game up a notch with Anthony’s Meat Tenderizer?
Papain is an enzyme derived from papaya that helps break down collagen, the connective tissue that makes meat tough. Often used as a tenderizer, papain can treat tough cuts of meat making them more enjoyable.
Meat Tenderizer can be used on pork, chicken, beef, lamb, and even on seafood such as squid and clam! Simply sprinkle the tenderizer directly onto meat, or add a small amount to your dry spice rub or liquid marinade. Use 1 teaspoon per pound of meat. Add powder shortly before cooking in order to avoid over-tenderizing. Anthony’s Meat Tenderizer is Made in the USA with no MSG added.
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