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.
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.
How to Marinate
- Marinate in the refrigerator, never at room temperature.
- Marinate in a food-safe plastic bag or glass utility dish.
- Turn meat occasionally during marinating so that all sides are equally exposed to marinating.
- Allow 1/3 to 1/2 cup marinade for each 1 to 2 pounds of beef.
When to Marinate?
- For Flavor Only – Marinate for 15 minutes to 2 hours.
- For Tenderizing – Marinate for at least 6 hours.
- Marinating for more than 24 hours can result in a mushy surface texture.
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.
To visit the farm, order beef, or to submit a recipe, call us at 303-915-5892 or email firstname.lastname@example.org.