Recipe: How Meat is Aged, How to Marinate Beef

Hello Ray,

Here is a link with a good description of the beef aging process: Aging info at the Perfect Prime Rib Page

And here is info on marinades and rubs from the National National Cattlemen’s Beef Association:

Marinades are seasoned liquid mixtures that add flavor and in some cases tenderize. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

A rub is a blend of seasonings, such as fresh or dried herbs and spices, applied to the surface of uncooked beef steaks, roasts or ground beef patties for flavor. Paste-type rubs often contain some oil, crushed garlic or mustard.

Always marinate in the refrigerator, never at room temperature. Tender beef cuts need only is marinated 15 minutes to 2 hours for flavor.

Less tender beef cuts should be marinated at least 6 hours in a mixture containing a food acid or enzyme.
A tenderizing marinade reaches about 1/4 inch into the cut surface.

Marinating longer than 24 hours in a tenderizing marinade can result in a mushy surface texture.

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.

Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.

Marinate in a food-safe plastic bag or nonreactive container. Turn or stir the meat occasionally to allow even exposure to the marinade.

A search here for the word: marinate and again for the spelling: marinade will give you a list to choose from (click the search button at the bottom of this message).

Happy Cooking,

Betsy
recipelink.com