Marinating Tips
Why Marinate?
Marinades are seasonal liquid mixtures that add flavor, and in some cases, help tenderize beef. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine, or vinegar.
What to Marinate
Less tender cuts of beef should be marinated to enhance tenderness. These cuts include: top round steak, eye round steak, chuck shoulder steak, skirt steak, and flank steak. Tender cuts of beef can be marinated for flavor.
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If it’s Round or Loin, it’s Lean Beef
Cuts from the Round are the leanest cuts. Two ways to insure their tenderness are:
- Use a moist cooking method (braising or cooking in liquid).
- Marinate before using a dry heat cooking method (grilling, stir-frying, pan-frying, etc.)
Cuts from the Loin are lean cuts of beef, yet they are very tender. Marinating these cuts is for flavor enhancement, not for tenderization. Typically this is not necessary for Snow Creek Ranch beef.
Marinating Food Safety
- If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef.
- Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.
- Never save and reuse a marinade.
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