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guidelines offered by the meat
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• A marinade can contain combinations and varying amounts of seasonings, oil and acidic liquids.
• Allow about 1/3 to 1/2 cup marinade per pound of beef.
• Marinades may be cooked or uncooked.
• Cooked marinades add the most flavor to meat. They are preferred for marinating that exceeds 12 hours. Cook the marinade in advance, chill, then combine with the meat. Reduce the acidic ingredient slightly in the marinade if the beef cut will be marinated longer than 24 hours.
• Marinate in a securely closed plastic bag or covered utility dish in the refrigerator.
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