Chicken and beef cuts of meat can safely marinate for 24 to 48 hours before spoiling. Fish should not be marinated for more than 1 hour.Continue Reading
Using marinades results in a more tender piece of meat. The ingredients in the marinades are also absorbed by the meat and provide enhanced flavor.
If marinades are highly acidic, the amount of time the meat needs to soak should be reduced. Leaving the meat in acidic ingredients for too long can toughen the meat.
Leftover marinade should not be used unless it is boiled first. Boiling the marinade destroys any bacteria left behind from the raw meat.Learn more about Meat
Frozen roast beef should be cooked 50 percent longer than thawed cuts, according to Canada Beef. For example, a 2-pound roast that would normally take approximately two and a half hours to cook instead takes three hours and 45 minutes to cook to a well-done state.Full Answer >
Four good cuts for beef roasts include rib roasts, short loin, sirloin and round cuts. These cuts come from less muscular parts of the cow, making them more tender than other roast cuts.Full Answer >
The most tender beef cuts for roasting include chuck, brisket and round cuts. Normally considered tough cuts when grilling or searing, these cuts are ideal for roasting because the roasting process breaks down the high collagen content in the beef, tenderizing it and leaving it juicy and delicious.Full Answer >
Some good beef roast cuts include prime rib, tenderloin roast, chuck eye roast, top sirloin roast and petite chuck tender roast. Others include strip roast, ribeye roast, shoulder clod roast, ball-tip roast and eye of the round. Sirloin tip center roast and strip roast are others.Full Answer >