Originally Posted by Caslon
I'm just saying, if you marinate beef long enough, it turns white, looks like chicken ...
If my beef ever turned white, and looked like chicken, I think it would be WELL past its' prime.
In regards to stabbing meat for a marinade, I am in the "only marinate cheaper cuts", and dry season better cuts camp.
A lot of cheaper cuts already come "needled" these days to break down some of the connective tissues that make them tough. these cuts lend themselves well to marinades, and I treat as such.
If I have a bunch of 18oz rib eyes, the only time they are getting cut into, is after cooking/resting, and then eating.