Depending on what part of the country you live in, you can actually buy papaya nectar at the grocery store, on the Hispanic foods aisle. It has the enzyme papain in it, which is an excellent tenderizer. The nectar is a liquid that you can soak the meat in, like a marinade. It does a great job on beef steaks. I've not used it with other meat. I've always marinated the steaks in the papaya nectar for an hour or just a little longer, but not much longer. Works great.
