An enzyme mixture for tenderizing raw beef comprising between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% ficin and between about 0.01% and about 0.05% papain. A method of tenderizing raw beef to produce a product that can be cooked by the consumer using the same methods as preparing naturally tender beef, and that results in a post-consumer preparation product that is consistently tender. The method comprises providing a suitable cut of raw beef and treating the raw beef with an enzyme mixture comprising between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% ficin and between about 0.01% and about 0.05% papain.
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