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Important Marinade Facts & Tips

Lombardi's Prime Meats - Marinade

A marinade is a seasoned liquid mixture that adds flavor and in some cases tenderizes beef. Marinades are commonly used with thin cuts, such as steaks.

· A flavoring marinade is used with tender beef cuts for a short time—15 minutes to 2 hours is enough to add flavor. Less tender steaks should be marinated at least 6 hours, but no more then 24 hours. Longer than 24 hours will result in a mushy texture
· A tenderizing Marinade contains a food acid or tenderizing enzyme. Acidic ingredients include: lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. Tenderizing enzymes are present in: fresh ginger, pineapple, papaya, kiwi and figs.
· Marinate in a food-safe plastic bag or nonreactive glass or stainless steal container. Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef. Turn beef occasionally to allow even exposure to the marinade.
· A tenderizing marinade is used with less tender beef cuts—usually from the chuck, round, flank and skirt. Tenderizing marinades penetrate about 1/4 inch into the meat.
· Always marinate in the refrigerator, never at room temperature. Never save and reuse a marinade.
· If a marinade will be used for later for basting, or served as a sauce, reserve a portion of it before adding the meat. 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.
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Lombardi's Prime Meats - Beef

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