Meat Velvet

Ever wonder why restaurant meat is always juicier, softer and more tender than what you cook at home?
The secret is velveting — a time-honoured Chinese technique that turns tough, dry meat into silky, melt-in-your-mouth perfection. We've bottled it, so you get restaurant-quality results at home in minutes. No overnight marinade. No mess.

WHAT IT DOES:

• Tenderises – breaks down the fibres for that melt-in-your-mouth texture
• Locks in juiciness – seals in moisture so nothing dries out
• Boosts flavour – helps marinades and seasonings soak in deeper
• Works on everything – chicken, beef, pork, lamb, seafood & even tofu

HOW TO USE:

1. Mix 1–2 tbsp of Meat Velvet with 1–2 tbsp of water per 250g of meat and massage through.
2. Rest it: thin cuts (1–3mm) 20 min · medium (4–20mm) 1 hour · large cuts 8 hours or overnight.
3. Cook as usual — stir-fry, pan-fry or grill — and enjoy next-level softness.

INGREDIENTS: Salt, yeast extract, white pepper, sugar, raising agent (500), corn starch.

GOOD TO KNOW: No added MSG · vegan-friendly · made in Australia · 200g shaker.

STORAGE: Store in a cool, dry place. May contain traces of soy or gluten due to shared equipment.