There are two variants, the non seasoned and the seasoned which has a mix of spices such as sugar onion, paprika, annatto, garlic and celery.
Used in tenderizing meats. To use, moisten the surface of the meat and rub in Meat Tenderizer. Pierce meat surface deeply with a fork and let it stand for 30 minutes before cooking. Use 1 teaspoon seasoning for every kilo of meat.