Q: I have some raw milk that is starting to sour, could I use it to tenderize Grass-only beef steaks?
A: Yes, soaking steaks in raw milk can effectively tenderize them, and it usually tastes excellent—clean, beefy, and juicy without any weird dairy flavor.
Why It Tenderizes
Raw milk contains lactic acid (a mild acid) and calcium.
- The lactic acid slowly breaks down tough muscle fibers and collagen, similar to yogurt or buttermilk but gentler, so you can marinate 4–24 hours without turning the surface mushy.
- Calcium activates natural enzymes inside the meat that further soften proteins (the same process that happens during dry-aging).
Raw milk works at as well as pasteurized—even better—because it still has its live cultures and slightly higher natural lactic-acid levels.
No one reports it curdling the meat or causing off-flavors.
How It Tastes
- Neutral & beef-forward: After rinsing and patting dry, the steak tastes like steak—rich, savory, maybe a touch sweeter from the milk sugars, but zero “milky” or sour notes.
- People who’ve tried it on grass-fed sirloin, flank, or tough round steaks call it “buttery,” “melt-in-your-mouth,” and “the juiciest steak I’ve ever grilled.”
Quick Raw-Milk Steak Recipe
- Pour enough raw milk into a zip-bag to cover the steaks.
- Add 3–4 crushed garlic cloves, 1 tsp pepper, and a big pinch of salt (or any herbs you like—rosemary, thyme, chili flakes).
- Submerge 1–2 steaks (¾–1 inch thick), squeeze out air, and refrigerate 6–12 hours (flip once).
- Remove, rinse under cold water, pat very dry, and season again with salt & pepper.
- Grill, pan-sear, or reverse-sear to rare (120-125 F) or medium-rare (130–135 °F internal). Rest 5 minutes.
Notes
- Keep everything below 40 °F.
- Discard the milk afterward.
- Rinse the steak well.