The invention relates to a particulate meat seasoning composition comprising: a) 10-70 wt.% of farinaceous component comprising: 5-30% by weight of the farinaceous component of semolina component having a particle size of more than 100 µm to 1,200 µm, said semolina component being selected from wheat semolina, rice semolina, maize semolina, rye semolina, tapioca semolina and combinations thereof； 70-95% of by weight of the farinaceous component of flour component having a particle size of 10 µm to 100 µm, said flour component being selected from wheat flour, rice flour, maize flour, rye flour, tapioca flour and combinations thereof； b) 30-90 wt.% of one or more seasoning ingredients selected from sodium chloride, potassium chloride, sodium glutamate, spices, herbs, vegetables, fruit, sucrose and yeast extract, inosine 5'-monophosphate, guanosine 5'-monophosphate and protein hydrolysate； wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 100 µm and at least one maximum above 100 µm. This particulate meat seasoning composition that can suitably be applied onto meat products, such as steaks and bigger cuts of meat, before these meat products are cooked, e.g. by pan frying and/or roasting in the oven. The seasoning composition not only improves the flavour of the cooked meat product, but also improves the juiciness of the cooked, ready-to-eat meat product.La invención se refiere a una composición particulada de condimento de carne que comprende: a) 10-70% en peso de componente farináceo que comprende: • 5-30% en peso del componente farináceo de componente de semolina que tiene un tamaño de partícula de más de 100 µm a 1,200 µm, dicho componente de semolina se selecciona a partir de semolina de trigo, semolina de arroz, semolina de maíz, semolina de centeno, semolina de tapioca y combinaciones de las mismas； • 70-95% en peso del componente farináceo de componente de harina que tiene un tamaño de partícula de 10 µ
