FAB B

FAB - B: Meat Enhancer for beef

Product #888-16 

Sixteen Ounces / Makes Two to Four Quarts
Store in a Cool Dry Area

PLEASE NOTE: Injection technique is important. Uneven distribution may cause dark patches.  If you are concerned about this, use FAB B Lite, instead, or view our injection video for tips.

For hints, tips and methods, be sure to download the FAB Cookbook , chock full of information on how to use FAB.

It's not a rub. It's not a spice. It's not a seasoning at all....it's FAB!

FAB adds additional layers of natural beef flavor, it also enhances flavors, and it retains natural juices.

Remember when meat had real flavor?

FAB brings back that flavor through innovative use of select ingredients and flavor enhancers, matched in perfect balance. FAB enhances the natural flavor of meat, but it doesn’t overpower it. FAB complements and fortifies the natural meat flavor. FAB'ed meat “tastes meatier”.

Simply put, FAB makes meat taste like it should, like used to...but there’s more to FAB than flavor. FAB also improves the texture of meat, making it juicier, more tender and easier to slice. FAB increases yield, too, by as much as 10% or more. By helping to retain the natural juices of meat, FAB locks in flavor.

FAB Meat Enhancer improves the flavor, texture, moisture, and yield of meat so it tastes the way you remember it! Great for all cuts and grades, especially roast and barbecued meats. One pound of FAB is enough for about 3-5 briskets. Your mileage may vary.

FAB PROCEDURES:

• Mix approximately 1 cup (i.e., 139g or 4.9 oz) of FAB with ~ 2 to 4 cups (i.e., 454g or 15.3 fl oz.) of water or fruit juice until slightly thickened (should resemble a thin gravy).
  
• Inject at least 10% of total raw meat weight, approximately two fluid ounces per pound of raw meat, at 2-to-3 inch intervals over the surface area of the meat.
  
• Refrigerate.
  
• IMPORTANT: marinate at least 4 hrs, turning occasionally, flexing and massaging the cut of meat.
  
• Serve.
  
• Make more.

TIPS: FAB flavors may be mixed for your own special blend.  Use a cup of FAB per quart of liquid as a starting point. Try FAB up to 8:1 for your personal preference.  Inject slowly, with an injector that has holes facing outward, not just at the tip. Excess FAB can be frozen if it has not come into contact with raw meat. View our injection video for tips.

For barbecue tips, download our FAB cookbook (pdf)

CONTAINS: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed oil, sodium phosphates, monosodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.