Venturetech Pty Ltd

About

Using the tenderising technology originally developed by Denis Roberts, Tenderboost has been refined to enhance the natural properties of all types of meat:

* Beef � suitable for all cuts of beef, including rump, sirloin, topside, blade and silverside

* Pork � works exceptionally well on rib, loin, easy-carve leg, knuckle, rump and rib eye.

* Sheep � for lamb, hogget and mutton legs and shoulders.

Tenderboost can improve any edible meat product that is protein based including, poultry, kangaroo, camel, goat, buffalo, crocodile, fish, donkey and horse.

Tenderboost is also available in a range of premium quality soluble flavour options. Which are unique, authentic and blended using only the finest herbs and spices.

Tenderboost can be added to meat through injection, tumbling and soaking.