Rajah Meat Tenderiser comes in a 100g pack and is based on papain, the natural enzyme derived from papaya. Applied before cooking, it helps break down the fibres in meat so it becomes more tender and succulent, making it a handy preparation for tougher cuts.
Apply to meat before cooking following the pack guidance, then allow time for the enzyme to work before you cook. Suited to marinades and preparing tougher cuts for grilling, roasting or currying.
Store in a cool, dry place away from direct sunlight. Keep the pack tightly closed after use.
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While we take great care to ensure accuracy, product details, including specifications and packaging, may change without prior notice. Suppliers may update product contents, and as a result, we strongly advise that you always check the packaging and labels before use.
For the most precise and up-to-date product information, please refer to the manufacturer’s packaging or contact them directly using the details provided on the label.
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