Kalmes Famous Steak Seasoning & Tenderizer Combo - 5.5 oz

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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
• 🏆 2-in-1 Formula — Replaces your tenderizer AND your seasoning in one shake

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

Kalmes Famous 2-in-1 is a legendary seasoning and meat tenderizer born from a five-generation Iowa family recipe — rooted in the small town of St. Donatus, Iowa, where Peter Kalmes first opened his bar. Natural enzymes break down tough cuts while a bold, savory spice blend locks in deep flavor. No marinade. No extra steps. One shake does the work of two products.

Why One Shake Beats a Full Marinade

Most seasonings sit on the surface. Most tenderizers work but taste like nothing. Kalmes Famous does both simultaneously — the natural enzyme action penetrates the meat while the spice blend infuses flavor from the inside out. The result: restaurant-quality tenderness and taste in 15–30 minutes, not overnight.

✔ TENDER ✔ FLAVORFUL ✔ EFFORTLESS

• ✔ Natural enzymes break down tough cuts — no pounding, no marinating
• ✔ Bold, savory spice blend locks in deep flavor
• ✔ Works on steak, chicken, pork, burgers, and seafood
• ✔ Grill, pan, or oven — any cooking method
• ✔ 8–12 servings per 5.5 oz bottle — perfect for trying or gifting

PERFECT FOR

HOW TO USE — 3 STEPS

PRO TIPS FOR BEST RESULTS

• Pat the seasoning in — don't just sprinkle. Contact = tenderness.
• For thick cuts (1"+ steaks), rest 30 minutes minimum
• Works great straight from the fridge — no need to bring to room temp first
• Add a light second shake right before hitting the grill for extra crust

❓ Frequently Asked Questions

Q: What does the 2-in-1 mean?
A: It means Kalmes Famous both tenderizes and seasons your meat in a single application. The natural 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 is ideal. For thinner cuts (chicken breast, pork chops), 15 minutes is plenty. For thicker or tougher cuts (flank steak, chuck), go the full 30 minutes.

Q: Can I use it on chicken and seafood, not just beef?
A: Absolutely. It works great on chicken, pork, burgers, and seafood. The enzyme action is gentler on delicate proteins — just reduce rest time to 10–15 minutes for fish.

Q: Does it contain MSG?
A: Yes

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

Q: How many servings in a 5.5 oz bottle?
A: 8–12 servings depending on how generously you season and the size of your cuts.

Q: What's the shelf life?
A: 12–18 months stored in a cool, dry place with the lid sealed.

Q: Do you offer bulk pricing?
A: Yes — the Case of 12 is our best-value option at $5.58/bottle. For restaurant or wholesale orders, contact us at info@kalmesfoods.com.