Restaurant-proven — the same formula used in the Kalmes family kitchen for five generations

One Shake. Two Jobs Done.

Most seasonings just add flavor. Ours tenderizes at the same time — breaking down tough muscle fibers while infusing deep, savory taste. No extra steps. No extra products. No marinade needed.

Perfect For

• Steak & beef cuts — ribeye, sirloin, flank, cube steak, and brisket
• Pork — pork chops, ribs, pork shoulder, and tenderloin
• Wild game & venison — tenderizes tough cuts that other seasonings can't handle
• Chicken & poultry — breasts, thighs, drumsticks, and whole birds
• Seafood — fish fillets and shrimp with a lighter application
• Burgers — mix into the patty or season the outside before grilling

Versatile Cooking Methods

• Grilling — apply generously, rest 15–30 minutes, grill over high heat for a bold caramelized crust
• Pan searing — delivers a deeply seasoned sear with rich surface flavor on any stovetop
• 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 rest uncovered in the fridge for maximum bark

Texture & Performance

• Fork-tender results on tough cuts — natural 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
• One product replaces a separate tenderizer and seasoning — fewer steps, better results

A Five-Generation Family Recipe

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. Voted Best Catering Business 22 consecutive years across Iowa, Illinois, and Wisconsin, we still rely on this same blend every service. Now you can bring it home.

See It in Action