Description
This product can be used to keep meat moist and fresh tasting after freezing. Using this product will help ensure the required moisture, texture, and tenderness after cooking. After dissolving the phosphate, you can add any other product to the mixture for flavouring. Suggested usage for brining is 1 cup of Butcher BBQ Phosphate to ½ gallon of water. For injecting, use ¼ cup of Butcher BBQ Phosphate to 2 cups of water. 1 cup equals ¼ pound. If it doesn’t say ‘BBQ Phosphate’, it may not me made for meat – there is several types of phosphate and not all are created equal. Formulated for all types of competition cooking, Butcher BBQ Phosphate mixes well with any spice or injection for added moisture. This is the perfect item if you want to make your own injection and still get the secret added ingredient. Gluten Free MSG Free Re-Sealable bag.
Michael K –
A great product for making steaks even more fantastic.
M-14 G –
Makes steaks and chops very moist & tender!
Amazonuser –
I’m pretty sure the only way to have delicious juicy meat is to do one thing: use the right cooking method for the cut you have. Fact is you can’t turn cube steak into ribeye. With that in mind, I’ve found with tenderizers that they usually just give a mushy, “carpet-y” texture since they break everything down, not just the sinew (and it won’t help with gristle, there’s that “bad fat” and then there’s the creamy soft “good fat” in steaks that will present itself). If you’re finding tough spots in good quality meat it’s usually because you undercooked it (sinewy tough) or overcooked it (well done/dry). Work on technique and save your money.
Teeeagle1 –
Everything ok
A Customer –
Great product , really can tell the difference in the meat after using. Will be cooking 1 1/4 ribeye’s tonight as well just to make sure It works.. Thanks Matt
Scott S –
Great product.
Bruce C –
Works great
A Customer –
awesome product used it on a pot roast and it came out fantastic meat just fell apart
Michael W –
I tried this as a test because I love to grill and saw a special on how to make the perfect steak. This Butcher BBQ Phosphate TR was recommended as the product to use to get a savoury, moist, and tender steak. The directions say to cook your steaks within 4 hours of using this product on them, so I went the full 4 hours, which was probably a mistake. After 3.5 hours, I removed them from the fridge and rinsed them off (as the video I watch had described). The first thing I noticed was the amount of fat left on my hands after handling the steak. The fat felt like it was melting off the uncooked steaks. I had to wash my hands with detergent to get the fatty feel off my skin. After rinsing the steaks I seasoned them and cooked them. On the dinner plate, they looked amazing. Cutting into them proved that this product makes them super tender, but almost too tender. The fat has almost dissolved into a mushy weird texture that was not compatible with my palate. It didn’t taste bad; it just gave the fatty portions of the steak a consistency of cooked chicken blood, which was very pasty and didn’t feel natural in my mouth. Anyway, I will try this product again but only use it for an hour or so to see if that helps. If it turns my steak fat to glue again, it will go straight into the trash.
Juice –
Great product!
Jersey G –
Tenderizing Steaks
Michael –
works great
Pat F –
Good stuff! Great tenderizer
Jim J –
Provides a very tender & juicy result even when applied like a rub without injection.
Charlie –
Just got it and haven’t used it
Redman –
Great product
Randy F –
Best ribeyes I have ever cooked!
Jean R –
I smoked 2 briskets within .25 pounds of each other. One with Butcher BBQ phosphate and the other without. Smoked both until 204 internal temp. The one with Butcher phosphate was significantly more moist for some reason had a better smoke ring and my friends (10) all liked that one the best. Good product. Kinda hope word doesn’t get out, I like haveing the edge! P.S Butcher guys… I will test any other products you make for you!