Papaya Is Your Secret Steak Tenderizer

One of the biggest disappointments after buying a gorgeous steak from your local butcher to make a delicious meal is serving it rough.

Eating it is difficult and the flavor is lacking. Tenderizing beef before cooking is crucial, especially for chewier types.

Papaya can turn any tough steak into a melt-in-your-mouth delicacy.

The tenderizing ability of papaya is due to an enzyme called papain.

Papain works without altering the meat's flavor, so your steak stays a delicious symphony of taste and texture.

Papain is found throughout the papaya plant, although it is most potent in its raw form.

The papain content gradually decreases as the fruit ripens and grows. 

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