Badia Meat Tenderizer, 4.5 Ounces, 8 Per Case

Turn tougher cuts of meat into fork-tender meals without changing their natural flavor. Badia Meat Tenderizer uses natural enzymes to break down meat fibers gently and effectively, so you get the tenderness of slow-marinated protein in a fraction of the time. Each 4.5 oz (127.57 g) unit is certified kosher and halal, gluten free, and contains no added MSG — making it a clean, diet-friendly choice for households and foodservice operations alike.

Uses

• Prep tougher, budget-friendly cuts of beef, pork, or poultry before grilling, roasting, or pan-searing
• Speed up marinade penetration by applying before your favorite rub or sauce
• Tenderize venison, goat, or other game meats that benefit from enzyme breakdown
• Use as a pre-cooking treatment on stir-fry strips for more tender results

Who Would Benefit

• Home cooks who want restaurant-quality tenderness from economical cuts
• Foodservice kitchens and caterers processing large volumes of meat
• Anyone keeping kosher, halal, or gluten-free kitchens
• Hunters and game-meat enthusiasts looking to improve texture

Serving Ideas

• Pierce steak with a fork, sprinkle tenderizer on both sides, and let sit 15–20 minutes before grilling
• Add to a simple oil-and-vinegar marinade for chicken breasts before baking
• Dust over pork chops before a dry rub for competition-style BBQ
• Mix into a wet rub with garlic powder and olive oil for flank steak

Recipes

Tenderized Garlic-Herb Flank Steak

Ingredients:

• 1 flank steak (about 1.5 lbs)
• 1 tbsp Badia Meat Tenderizer
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh parsley, chopped
• ½ tsp black pepper
• Juice of 1 lemon

Directions:

1. Pierce both sides of the flank steak repeatedly with a fork.
2. Sprinkle Badia Meat Tenderizer evenly over both sides and let rest 20 minutes at room temperature.
3. In a small bowl, combine garlic, olive oil, rosemary, parsley, black pepper, and lemon juice.
4. Rub the herb mixture over the steak, coating both sides. Marinate 30 minutes to 1 hour.
5. Grill over high heat 4–5 minutes per side for medium-rare, or to desired doneness.
6. Rest 5 minutes, slice against the grain, and serve.

Typical Customer

Restaurants, caterers, and home cooks who regularly prepare meat and want reliable tenderness without MSG or gluten. Bulk buyers stocking kosher or halal kitchens, as well as value-conscious shoppers turning affordable cuts into quality meals.