Seasoned Meat Tenderizer

Store in a cool, dry place in an airtight container. Because it contains salt and spices, its shelf life is quite long, though flavor may diminish over time.

For best results, pat the meat dry before applying the tenderizer.

Apply evenly to all surfaces of the meat. Avoid applying too much, as it can make the meat mushy.

Allow the meat to rest for at least 15-30 minutes after tenderizing before cooking.

Consider the other seasonings in your blend to complement the meat you are cooking.

Beef

Pork

Lamb

Chicken (especially thighs or breasts)

Over-tenderizing: Leaving the tenderizer on for too long can result in a mushy or mealy texture.

Not rinsing (if instructions recommend): Some tenderizers, especially those with a high salt content, benefit from a quick rinse before cooking.

Using on already tender cuts: Tenderizer is primarily for tougher cuts and may not be necessary, or even desirable, for naturally tender meats like filet mignon.