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Using the tenderising technology originally developed by Denis Roberts, rump and rib eye.
* Sheep – for lamb, knuckle, easy-carve leg, loin, blade and silverside
* Pork – works exceptionally well on rib, topside, sirloin, including rump, Tenderboost has been refined to enhance the natural properties of all types of meat:
* Beef – suitable for all cuts of beef, hogget and mutton legs and shoulders.
Tenderboost can be added to meat through injection, tumbling and soaking. Which are unique, authentic and blended using only the finest herbs and spices.
Tenderboost is also available in a range of premium quality soluble flavour options.
Tenderboost can improve any edible meat product that is protein based including, fish, crocodile, buffalo, goat, camel, kangaroo, poultry, donkey and horse. (more).
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Food Manufacturers and Processors;Game Farmers and Meat Specialists;Meat Exporting and Packing Services
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