Importance of Marinade in Making the Grass Fed Beef in Toowoomba Tasty

If you want to have perfectly roasted or grilled meat, getting hold of grass fed beef in Toowoomba is the right thing for you. There are a lot of benefits of consuming naturally grown cattle; however, marination makes a significant difference to the taste.


You can cook these thin sausages in Toowoomba using very less seasoning, and yet enhance the flavours by marinating them beforehand according to your preference. With a perfect balance of the spices and oil, the meat will soak the moisture hence making the end product much juicier. You can also tenderise the tougher cuts through the same process.
Not every cut of the grass fed beef in Toowoomba is tender. Thus, if you want to enjoy a delectable steak without drilling a big hole in your pocket, then you can use the technique of marinating the cut. Less expensive beef cuts such as the skirt, flank and chuck can be made magically tender by using the tenderising marinade. You can even use ingredients like lime or lemon juice, wine and vinegar to tenderise the meat easily.

Given below are a few tips to marinade your thin sausages in Toowoomba to make a fantastic meal.

  • ¼ to ½ cup of marinade would be sufficient to tenderise one to two pounds of meat.
  • Tenderisation of meat needs at least six hours marination. However, it should not exceed twenty-four hours before cooking; otherwise, the outer layer of the meat will become too mushy.
  • There are many meat cuts which need only fifteen minutes’ to two hours to get marinated entirely. The marinade will help you improve the flavour of the beef.
  • The marinated meat must be kept in the refrigerator and not at room temperature. It is essential to use stainless steel ware, non-reactive container and food-safe zip-lock plastic bags. Stirring the marinade will ensure even absorption.
  • Raw meat is endangered of getting exposed to the unhealthy micro-organisms which can easily be transferred into the marinade. Thus, you should never reuse the mixture.
  • Pat the meat to be dry by using a paper towel before cooking the same. This way you can prevent it from steaming and browning.
Location: 109 West St, Newtown QLD 4350, Australia

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