No freezing.

The purpose of a marinade is twofold:
1. The acidic ingredient breaks down the tough fiber of cheaper cuts of beef.
2. Flavor.

So, marinade works better for cheaper cuts of beef, and harms the good(already tender) cuts.
For example, a chuck roast would be easier to chew, but a Prime Filet Mignon would be too soft.

Beef? Whats that? It has been so expensive that the only 'beef' we buy is hamburger and lately that is over-priced and over-fat.

I haven't frozen meat and marinade but I know people who do, and it works great. I think that's a great idea.

Any tough meat, flank steak, round steak, do well with marinades.
A teriyaki, soy, red wine marinade works.

I have done it and it is just fine. We do this with pork loins quite often, would also do kabob beef or lamb as long as it is not a tenderizing marinade. We have done beef short ribs, chicken and pork country ribs as well with great success.

I buy meat in the family packs, and put the marinade on before I repackage and put in the freezer. Had some tonight, which is why I asked, and it turned out very nice. I'd never done it before, but figured the meat could be marinating as it thawed. It seemed to work.

What I like about doing it that way is that I usually don't have the luxury of time! This way it has the marinade done and all I have to do is cook the meat.

Just wanted to add a tip for those who like marinated meat, but don't feel they have the time.

There is a little-known kitchen gizmo out there--VacuVin makes one--called an instant marinator. You put your meat and marinade in the container, pump the vacuump pump a few times, and the vacuum forces the fibers of the meat apart so the marinade completely soaks through in just seconds. It's not that expensive (I think I paid about $25 for mine). Saves a lot of time!

Another marinating tip--for those who do have time to do it the old-fashioned way--if you marinate in a heavy duty ziplock bag, you only need a fraction of the marinade that you would in a hard container. AND, when it's time to cook the meat, you can remove it with tongs, and zip up the bag so that the marinade can be safely and neatly disposed of without contaminating anything in the kitchen, or putting your pets at risk.

I marinade overnite.

Any piece of meat can be marinated and their is no universal marinade.

For prime beef a citric acid based marinade works best....lemon juice, lime juice or coca cola for the base.

For prime beef, rather than marinade the preferred method is to Dry Age for 3 to 5 days in a 34-40degF refrigerator.

For cheaper cuts of beef and pork the most common method is to use a vinegar or wine based marinade. For a simple marinade use a bottle of cheap generic Italian salad dressing.

For oriental stir fry chicken & shrimp should be marinated 30 to 60 minutes in a mixture of soy sauce, vinegar, grated fresh ginger, and pineapple or orange juice then stir fry on high heat.

For Saurbrauten the meat is marinated in the refrigerator for 7days.