{"product_id":"badia-meat-tenderizer-2-lbs-pack-of-3","title":"Badia Meat Tenderizer, 2 lb, Pack of 2","description":"\u003cp\u003eBadia 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSprinkle 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCarne 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy This Format\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMechanical 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.\u003c\/p\u003e\u003cp\u003eShips from Doral, FL.\u003c\/p\u003e","brand":"Badia","offers":[{"title":"Default Title","offer_id":53056430899563,"sku":"033844005894","price":17.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/8761\/0987\/files\/BAD00589-2-L.jpg?v=1774982094","url":"https:\/\/bodega.badiaspices.com\/products\/badia-meat-tenderizer-2-lbs-pack-of-3","provider":"Bodega Badia","version":"1.0","type":"link"}