Rubs
A rub is a blend of seasonings that are rubbed on the meat’s surface before cooking to add flavor. In addition to flavoring, a rub can also help seal in juices and form a delicious crust. Rubs are not meant to tenderize, however, like marinades. Ideal for Steaks, Roasts, and Ground Beef.
Ideal for Cuts Such As:
Chuck Eye Steak
Shoulder Steak
Top Round Steak
Bottom Round Steak
Skirt Steak
Flank Steak
Eye Round Steak
Rub Tips
- Customize your rub by combining your favorite herbs and spices.
- Add some more zing to your favorite cut with a paste rub, by combining your dry rub with a small amount of liquid. You can use water, oil, or a more flavorful ingredient such as lemon juice, tomatoes, soy sauce or apple cider.
- Apply rub to the beef’s surface just before grilling or roasting. For more intense flavor, apply it several hours in advance, keeping your meat refrigerated until cooked.
Marinades
A marinade is a mixture of herb seasonings and liquid ingredients that add flavor and may also tenderize your beef.
A tenderizing marinade contains an acidic liquid such as lemon juice, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.
Marinades are ideal for less tender cuts such as Chuck Eye Steak, Shoulder Steak, and Top Round Steak.
Ideal For Less Tender Cuts, Such As:
Steaks
Roasts
Ground Beef
Marinade Tips
- Allow ¼ to ½ cup of marinade for each 1-2 lbs. of beef.
- When tenderizing, marinate less tender cuts for at least six hours, but no more than 24 hours. Tender cuts, such as tenderloin or top sirloin, should only be marinated for 15 minutes to 2 hours.
- Always marinate in the refrigerator—never at room temperature. Be sure to use a food-safe plastic bag, non-reactive glass or stainless steel container.
- Turn or stir the beef occasionally to allow even exposure to the marinade.
- Never save and reuse a marinade. If you’re planning to use the liquid later for basting, or to serve as a sauce, reserve a portion of it for later—before adding the uncooked beef.
- Remove beef from marinade and pat dry with a paper towel before cooking, to prevent steaming and encourage browning.
