One Shake. Tender. Flavorful. Done.

Stop buying a separate tenderizer and a separate seasoning. Kalmes does both — in a single shake.

Why the 32 oz Is the Smart Buy

• 2-in-1 formula — natural enzymes tenderize while bold spices season, all in one step
• 32 oz = ~192 servings — enough for the whole grilling season
• Works on everything — steak, chicken, pork, burgers, seafood, potatoes
• No marinating overnight — just 15–30 minutes and you’re ready to cook
• Made in the USA — five-generation Iowa family restaurant recipe

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 & burgers — lighter application on fish and shrimp; mix into patties for burgers

Versatile Cooking Methods

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

The Five-Generation Family Recipe

Since Peter Kalmes opened his bar in St. Donatus, Iowa, bold flavor has been the Kalmes family standard. Five generations later, our family restaurant and catering (est. 1980s) — voted Best Catering Business 22 consecutive years across Iowa, Illinois, and Wisconsin — still relies on this same formula. Now it’s in your kitchen.

How to Use It

1. Shake generously on both sides of your cut.
2. Let it rest 15–30 minutes before cooking. (For thick ribeyes, up to 24 hours for maximum penetration.)
3. Grill, pan-sear, or bake — Kalmes does the heavy lifting.