The frugal home cook’s best friend to quickly make your cut of meat the star of your dish! This natural enzyme meat tenderizer can change a tougher but more economical cut of beef into a tender and juicy meal. Moisten the meat, pierce it deeply all over with a fork, then sprinkle tenderizer over all surfaces. In about half an hour, it’s ready to bake or broil. And a teaspoonful mixed into a cup of your own marinade assures juicier broiled or baked chicken breasts.

The natural ingredient in our tenderizer (papain) is an enzyme found naturally in the fruit of the papaya plant (Carica papaya). The enzymes help break down proteins, which in turn, makes it an ideal meat tenderizer.

We recommend that for thorough tenderizing, pierce the meat with a sharp knife or fork all over, then coat one side with the Niblack No-Salt Meat Tenderizer powder. Sprinkle on some liquid to help the Niblack No-Salt Meat Tenderizer powder reach the interior portions of the meat. Water works fine as the sprinkled liquid, but for even more flavor, add a sauce, marinade or other flavored liquid (wine, broth, vinegar, soy sauce, Worcestershire sauce, fruit juice, homemade marinade, etc.) Adding a little flavor during the tenderizing is an opportunity to further enhance your meat in this process. If preparing a thicker cut of meat, we recommend leaving the Niblack No-Sat Meat Tenderizer Powder on the meat for 30 minutes.

When you’ve treated one side of the meat, don’t forget to flip it and do the same thing on the other side! Then — get to it . . . make that meat a meal!


Niblack No-Salt/Salt-Free Meat Tenderizer Powder Ingredients: Malto-Dextrin, Sugar, Papain.



Niblack No-Salt Meat Tenderizer Powder can make “lesser” cuts of meats more flavorful, less tough, and more responsive to our Niblack Blends and Rubs, sauces, etc. Niblack No-Salt Meat Tenderizer Powder also is a wonderful pantry item to have on hand for stir-frys! 


Meat Tenderizing is defined as: a process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers/collagen and softens the meat, making it easier to chew and more palatable. Tenderizing can occur before meat is sold, during a preparation process, or while it is cooking. Some of the methods used are aging processes, marinating the meat in acid-based substances, using commercial meat tenderizers or by cooking the meat very slowly. Meat can also be tenderized with the use of meat mallets or meat utensils that are typically made of steel or similar alloys. The tenderizing tools resemble a hammer-like handled utensil and are made with a flat or point-protruding surface that can be pounded into the meat to break apart the meat fibers. Our Niblack No-Salt Meat Tenderizer will always do the trick!



We’ve also heard about “Non-Food” Uses for Our No-Salt Meat Tenderizer Powder:

Meat Tenderizer for backaches:
Reader’s Digest says you can use meat tenderizer to ease backaches. Rub a paste of meat tenderizer on your back muscles for soothing relief and the enzymes will get to use easing your pain.

Meat Tenderizer relieves bug bites and stings:
While not widely known, meat tenderizer has alternative uses as first aid. Allgedly it has an analgesic quality of sorts with pain-numbing powers due to the natural enzymes.