McCormick Seasoned Meat Tenderizer

5.5 oz

$6.22 each($1.13 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

McCormick® Seasoned Meat Tenderizer makes tougher, budget-friendly cuts of meat easier to cook and eat. It contains bromelain, a natural tenderizer from pineapple, that breaks down the meat’s tough connective tissues. Perfect on beef, pork or poultry, McCormick Seasoned Meat Tenderizer is quick and easy to use. Simply moisten surface of meat with water. Sprinkle Tenderizer evenly over meat (1 tsp. per 1 lb.) then pierce the meat with fork at 1/2-inch intervals. No marinating time is needed- you’re now ready to cook. And, no salting is necessary because the Tenderizer is made with salt and dextrose to evenly flavor your meat. Great for roast beef, pot roast and flank steak. Your family dinner will be tender, juicy and infused with robust flavor.
- McCormick Seasoned Meat Tenderizer gently tenderizes tougher cuts of meat
- Use on budget-friendly cuts of beef, pork and poultry
- For tenderized meat with natural savory flavor
- A simple seasoned blend containing salt, onion, dextrose, paprika, garlic, tomato powder, and bromelain
- Bromelain is an enzyme naturally found in pineapple that tenderizes
- Easy to use – shake on meat and cook immediately; no marinating time needed

Highlights

Nutrition Facts
155 servings per container
Serving Size
0.25 tsp.
- Amount Per Serving
  Calories
  0
- % Daily Value^*
- Sodium
  300mg
  13%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Salt, Onion, Dextrose, Paprika, Annatto (Color), Spice, Garlic, Autolyzed Yeast Extract, Tomato Powder, and Bromelain (Tenderizer).
Allergens and safety warnings
Do nto use if quality seal on cap is missing or broken.
Directions: Just before cooking, moisten surface of meat with water. Sprinkle Tenderizer evenly over both sides of meat (1 tsp. per lb.). Do not add salt, pierce meat with fork at 1/2-inch intervals. Cook immediately. When preparing thicker cuts of meat, let stand 30 minutes before cooking.