Kalmes Steak Seasoning & Tenderizer - 32 oz Bottle

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• ✅ Ships within 24 Hours
• 🇺🇸 Made in the USA — Five-generation Iowa family recipe
• 💯 Satisfaction Guaranteed — Love it or we'll make it right
• 🍽️ 100+ Servings Per Bottle — 2–4 months of family cooking in one bottle

What Is Kalmes Famous 2-in-1 Seasoning & Tenderizer?

Kalmes Famous 2-in-1 is a five-generation Iowa family steak seasoning and meat tenderizer from St. Donatus that uses natural papain enzymes to tenderize while delivering bold savory flavor in one application. Apply, rest 15–30 minutes (overnight for tough cuts), then cook.

Five generations of our family have been perfecting these recipes in professional kitchens — our family restaurant and catering operation (est. 1980s) has proven them for decades. No marinade. No extra steps. One shake does the work of two products — and the 32 oz bottle means you'll never run out mid-season.

Why the 32 oz Is the Smart Buy

The 5.5 oz is great for trying or gifting. But if you cook regularly — weeknight dinners, Sunday roasts, backyard grilling, tailgating, fish fry nights, meal prep — the 32 oz is the bottle that lives on your counter. At $0.21/serving, it's the most cost-effective way to get restaurant-quality results every single night.

✔ TENDER ✔ FLAVORFUL ✔ EFFORTLESS

• ✔ Natural papain enzymes break down tough cuts — no pounding, no marinating
• ✔ Bold, savory spice blend locks in deep flavor from the inside out
• ✔ Works on steak, chicken, pork, burgers, and seafood
• ✔ Grill, pan, oven, or broil — any cooking method
• ✔ 100+ servings — 2–4 months of regular family cooking
• ✔ Overnight rest on tough cuts (brisket, chuck roast, pork shoulder) for maximum tenderness

PERFECT FOR

Whether you're grilling steaks on a Saturday, meal-prepping chicken for the week, hosting a Midwest fish fry, or running a catering operation — the 32 oz is the bottle that keeps up with you.

Perfect For

• Steak — ribeye, sirloin, flank, cube steak, and chicken fried steak
• Chicken — breasts, thighs, drumsticks, and whole birds
• Pork — pork chops, pork shoulder, tenderloin, and ribs
• Burgers — mix into the patty or season the outside before grilling
• Seafood — shrimp, fish fillets, and scallops with a lighter application
• Tough cuts — brisket, chuck roast, and pork shoulder with an overnight rest for maximum tenderness

Versatile Cooking Methods

• Grilling — apply generously, rest 15–30 minutes, then grill over high heat for a bold, caramelized crust
• Pan searing — traditional pan cooking delivers a deeply seasoned sear with rich surface flavor
• Oven roasting — works on whole birds, roasts, and sheet-pan meals at any temperature
• Broiling — high-heat broiling locks in the spice crust for steakhouse-style results at home
• Dry rub BBQ — apply the night before and let it work overnight uncovered in the fridge

Texture & Performance

• Fork-tender results on tough cuts — natural papain enzymes penetrate deep without pounding or marinating
• Bold, savory crust that caramelizes on the grill or in the pan for restaurant-style surface flavor
• Works in as little as 15 minutes — or overnight for brisket, chuck roast, and pork shoulder
• 100+ servings per bottle — consistent, repeatable results every cook

HOW TO USE — 3 STEPS

PRO TIPS FOR BEST RESULTS

• Pat the seasoning in — don't just sprinkle. Contact = tenderness.
• For thick steaks (1"+): rest the full 30 minutes, then sear on high heat for a bold crust
• Add a light second shake right before hitting the grill for extra surface flavor
• Works great straight from the fridge — no need to bring to room temp first
• For dry rub BBQ: apply the night before and let it work overnight uncovered in the fridge

⭐ What Customers Are Saying

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❓ Frequently Asked Questions

Q: How many servings in a 32 oz bottle?
A: 100+ servings — typically 2–4 months of regular family cooking depending on how generously you apply and the size of your cuts.

Q: What does the 2-in-1 mean?
A: It means Kalmes Famous both tenderizes and seasons your meat in a single application. Natural papain enzymes break down tough muscle fibers while the spice blend adds bold, savory flavor — no separate tenderizer or marinade needed.

Q: How long do I need to let it rest?
A: 15–30 minutes for most cuts. For tougher cuts like brisket, chuck roast, or pork shoulder, rest overnight in the fridge for maximum tenderness.

Q: Can I use it as a dry rub on the grill?
A: Yes — apply generously, let it rest, then grill over high heat for a bold, caramelized crust.

Q: Does it work on chicken and seafood?
A: Absolutely. Great on chicken breasts, thighs, and shrimp. Use a lighter hand on delicate seafood and reduce rest time to 10–15 minutes.

Q: Does it contain MSG?
A: The blend contains 1.3% MSG as part of the original recipe. Check the label for the full ingredient list.

Q: Is it gluten-free?
A: Please check the label for full allergen information.

Q: What is the shelf life?
A: 2 years from production date, stored in a cool, dry place with the lid sealed.

Q: Is this good for restaurant or catering use?
A: Yes — the 32 oz and Case of 6 are our most popular sizes for restaurants, caterers, and large families. For wholesale inquiries, contact us at info@kalmesfoods.com.