need suggestions on marinading meats

Newbie

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Date: Apr 3, 2012

need suggestions on marinading meats	Permalink

I am looking to add marinaded steak, chicken and turkey to my deli. I have zero experience other than marinading at home. I have been asked by too many customers not to at least investigate this, and I have. 1) which tumbler should I purchase? does it need to be a vacuum tumbler? I have read vacuuming is good and also that it makes no difference? and there is a large difference in price on these two units. 2) the marinades? I have been putting some together from internet recipes at home and have found that by the time I purchase all the ingredients its just not cost effective for my business. does anyone have any advice on the few...very few, companies, I am finding online that offer powder based marinades to mix with water? I would like three good, solid, tasty, proven, sellable marinades for beef and also for chiken and turkey I see this site is mostly for meat cutting but I am hoping to find someone with some expertise in the marinade trade The closest place to me that does this is a franchise called the Meat House and it is over 80 miles away. I have tried their meats and they are very good, I would like to emulate what they have on a smaller scale Thank you all very much in advance for the help. At worst you will find a new friend and a Florida connection!!! __________________ work to live, dont live to work.

Jan_ladycutter

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Posts: 84

Date: Apr 3, 2012

RE: need suggestions on marinading meats	Permalink

hi meat master, first welcome to the site! we have had a few discussions about marinading, here are a few http://meatcuttersclub.activeboard.com/t48341951/programs-designed-for-all-marinating-opportunities/ http://meatcuttersclub.activeboard.com/t48283201/lets-talk-about-your-experiences-using-vacuum-tumblingmarina/ club members, Big Beef Mainemeatman Burgermeister jbprimecut will be by later to give you some tips, they deal with this every day __________________ Sexy Jan

Blockman

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Posts: 70

Date: Apr 4, 2012

RE: need suggestions on marinading meats	Permalink

yea I think those 4 do a lot of marinaded products __________________

Mainemeatman

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Date: Apr 4, 2012

RE: need suggestions on marinading meats

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there are many different tumblers on the market, to fit the different needs- there are tumblers with a 10lb capacity that will fit the beginners-they are also the cheapest-aroud 400.00-good to test the waters, without paying thousands-most of the tumblers I've seen are all vacuum tumblers- an air tube connects from a motor to the top of a "drum" vacuums out the air, in doing so, the pores of the meat opens like a sponge-after vacuuming the air out-then it rolls, roatates around (tumbles) mixing the marinade in the drum deep inside the meat-not just the surface of the meat-as in just soaking meat in marinade.
Some on here do massive amounts of vacuum tumbled meats-with a huge capacity-100's of lbs at a time.

Ive grown to like tumblers alot- I love to marinade- as for spice companies- many spice companies are regional, you may never hear of the ones up this way in maine-but EVERSON, I believe is a national brand, and the burgandy Pepper, and Texas BBQ is one of the most popular flavors

The finished product gives you a competitive advantage-you can advertise- "professionally marinated" , but more importantly, you can offer brand new, delicious items, - I like to focus on some consistant staples-such as burgandy pepper rib-eyes, but I also like to focus on sale items- this allows you to introduce new items, without retail sticker shock.

Sirloin flap meat (for loin tips/steakhouse tips) are one of the best items (along with bnls chicken breasts) to offer at first.

Id try one smaller one at first-minimal investment, test the waters, then invest in a much larger one.

I don't believe (even in rural maine) I've seen a tumbler fail-if the meat manager gets behind it-customers are usually always willing "to try something new"
and sampling new items, is a great way to sell a new marinade!

Kabobs, pork tenderlion-flap meat, shoulder tenders (terras majors)

bnls chicken breasts, bnls pork ribs,pork chops, rib-eyes, strip steaks, top-butt sirloins, even chuck and round steaks are all good in tumblers

below is a pic of a tumbled rib-eye from quite a few yrs ago-but the everson seasoning label is on the package

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qualitycuts

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Posts: 218

Date: Apr 4, 2012

RE: need suggestions on marinading meats	Permalink

Hi your most welcome to the Site, We have both vacuum tumbler and non-vacuum tumblers and according to the results of the tests of meat after tumbling vacuum is much testy than the other for the case of powder marinades mixed with water. __________________ CHIEF BUTCHER SOKONI AFRICA LIMITED[QUALITY CUTS]

meat master

Newbie

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Posts: 2

Date: Apr 4, 2012

RE: need suggestions on marinading meats	Permalink

thanks for the replies, these spice companies that offer these powdered/mix with water marinades are of good quality? where I am located there is not a shop within 80 miles of me that has marinaded meat choices. and the vacuum tumbler is the way to go? wish I could get samples from these companies any other suggestions I wholeheartedly welcome....Thanks everyone __________________ work to live, dont live to work.

Mainemeatman

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Posts: 730

Date: Apr 5, 2012

RE: need suggestions on marinading meats	Permalink

call around to spice/seasoning companies-some companies, have salesman, that will give you samples- Ive seen this firsthand-they will come sample thier product- but also, bring you to stores that are presently using them (non competing ) take the time to call,research the spice companies-it will be well worth your time- everson is a quality spice-you can even email, the spice companies website, and ask them if they have a saleman in the area-or see if they will send you a free sample __________________ Old Meatmen get better when "Aged"