How to Marinate
1. Marinate in the refrigerator, NEVER at room temperature.
2. Marinate in a food-safe plastic bag or glass utility dish.
3. Turn meat occasionally during marinating so that all
sides are equally exposed to marinade.
4. Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.
When to Marinate
1. For Flavor Only, Marinate for 15 minutes to 2 hours.
2. For Tenderizing, Marinate for at least 6 hours.
3. Marinating longer than 24 hours can result in a mushy
surface texture.
Marinating Food Safety
1. If a marinade is to be used later for basting or served
as a sauce, reserve a portion of it before adding the beef.
2. 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.
3. Never save and reuse a marinade.
These marinate tips are provided by Beef.org