Beef Cuts and Marinades
All cooking methods are not appropriate for all cuts
of meat. For best results, you have to know which methods are best
for which meats.
Barbecue season is back and beef is king! Some cuts of beef need to be marinated to tenderize them before they’re slapped on the grill. These cuts are the sirloin tip, flank, l’inside round , outside round and eye of round. Marinades with an acidic ingredient (ex. citrus juice, wine or vinegar) break down the fibre, tenderizing the meat. Marinades can also be used to enhance the flavour of naturally tender meats, like chicken and pork, but don’t need to include an acid in this case. Fresh herbs, garlic, gingerroot, flavourful oils (sesame, walnut), tamari sauce, citrus peel, etc. would do the trick
Always marinate meat in the refrigerator to prevent bacteria from multiplying. The liquid mixture in which raw meat has marinated should never be used as sauce for cooked meat unless it has first been boiled for a short time to kill the bacteria. However it can be used to baste meat during cooking as it is immediately heated, destroying the bacteria.