To get the best results, you need to select a cookery method appropriate for the tenderness of the cut. Since the names of Kosher cuts may vary according to regional custom, pre-packaged meats often are labeled with additional information that will help determine the best cooking method.
Marinades add flavor, and in some cases, tenderize meat.
The highly seasoned liquids usually include an acidic ingredient like lemon juice, vinegar or wine in combination with water, oil and seasonings or herbs. Always marinate meat covered and in the refrigerator. If you wish to use the marinade as a basting sauce, reserve some before combining it with the meat. Do not saue marinades for another use. Broiling is an alternative Kashering method for removing blood from meat provided a perforated grate, reserved only for Kashering, is used to allow the blood to drip down Meat which is broiled until edible does not require salting, but it cannot be marinated or basted.