Badia Meat Tenderizer, 2 lb, Pack of 2

Badia Meat Tenderizer in a 2-pack of 2 lb shakers is the bulk solution for kitchens that turn tougher cuts into tender plates daily. Papain — the enzyme from papaya — breaks down muscle fibers while salt, garlic, and spices season at the same time. One product, two jobs, no overnight wait.

How to Use

Sprinkle evenly across both sides of the meat, pierce with a fork to drive it past the surface, and rest 30 minutes at room temperature or up to a few hours chilled. Cook directly — no rinsing. For batch marinades, stir 2 to 3 tablespoons per pound into oil and citrus, coat, and hold until service.

Common Uses

Carne asada and fajita meat, skirt and flank steak, pork shoulder for kebabs, chuck for stews, chicken thighs and drumsticks, country-style ribs, milanesa cutlets, and round cuts headed for stir-fry or sandwich slicing.

Why This Format

Mechanical tenderizing — mallets, jaccards, hours of marinating — eats prep time and ties up station space. A pre-balanced enzyme blend does the same work in 30 minutes and seasons the meat in the same motion. The 2-pack keeps a backup ready when volume spikes.

Ships from Doral, FL.