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The penetration of the tenderizing effect of marinades is usually about 1/4-inch deep from the cut surface of the meat.
• During long marinating times, turn the beef several times so that all sides of the meat are exposed to the marinade.
• Remaining marinade may be brushed on beef during broiling or grilling and may be made into a finishing sauce, unless it contains ingredients that burn easily like tomato sauce or sugar. These types must be brushed on only during the last 20 minutes of cooking.
• Any remaining marinade that will be prepared as a sauce must be cooked thoroughly before serving. This will kill any bacteria from the meat which may have been left in the marinade.
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