Beef Marinade

Beef Marinades are seasoned 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 you can select. Two ways to insure their tenderness are:
  • Use a moist heat 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 if for flavor enhancement, not tenderizing.

How to Marinate Beef:
  • 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 marinade.
  • Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.
When to Marinate Beef:
  • For Flavor only, marinate for 15 min. to 2 hrs.
  • For Tenderizing, marinate at least 6 hours.
  • Marinating longer than 24 hours can result in a mushy surface texture

Beef Marinade Recipes:

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