Badia Meat Tenderizer, 4.5 oz

Badia Meat Tenderizer in a 4.5 oz shaker is the shortcut between tough cuts and a fork-tender dinner. The enzyme-based blend (papain from papaya) breaks down muscle fibers while salt and spices season at the same time — one step, no overnight brine, no mallet, no mess.

How to Use

Sprinkle evenly over both sides of the meat, pierce all over with a fork to drive the seasoning in, and rest 30 minutes at room temperature or up to a few hours in the fridge. Cook straight to the skillet, grill, or oven. For a wet marinade, stir 1 tablespoon into oil and citrus, coat, and rest. No rinsing — the seasoning is the seasoning.

Common Uses

Skirt and flank steak for fajitas and carne asada, chuck for stew meat, pork shoulder cubes for kebabs, bone-in chicken thighs for the grill, country-style ribs, beef cutlets for milanesa, and tougher round cuts headed for stir-fry.

Why This Format

Hand-tenderizing means a mallet, plastic wrap, and a cleanup. Long marinades mean planning ahead. A shaker of this does the work of papain plus salt, garlic, and sugar in seconds — pre-measured, balanced, and ready when dinner needs to move in 45 minutes instead of 24 hours.

Ships from Doral, FL.