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Men and Meat
Marbled beef is a favorite meat delicacy of the last decade. This meat is magnificent in taste, penetrated by graceful fatty veins, has invaluable useful properties. Now the delicacy is available not only to gourmets, but also to all lovers to eat tasty and right. To enjoy the taste of marbled beef, it is important to choose a quality cut that will become a true decoration of your holiday table or a pleasant dinner. In addition, it is important to ensure the proper storage of marbled beef so that the meat retains its valuable qualities.
How to store marbled beef at home?
Imagine that you bought a few kilograms of marble chilled beef in vacuum packaging. Then they prepared a couple of steaks for dinner, after which they asked an important question - for how long and at what temperature can marble beef be stored? We give some important tips.
The first thing you should consider when buying meat is chilled beef cannot be stored for long periods in a domestic environment. She quickly loses useful properties and taste. Shelf life of chilled marbled meat is 2 days after opening the vacuum packaging. Store beef in the refrigerator, preferably on a separate shelf. The ideal temperature for maintaining the quality of beef is 0 +2 ° C. Do not eat chilled marbled meat that has been in the refrigerator for longer: it can be harmful to your health.
Since meat without packaging can be stored for no more than 2 days, it is important when calculating how much beef you plan to eat in the near future. Do not buy too much, because at home you cannot maintain the freshness of meat for a long time. If you want to cook steaks for dinner for yourself and your soulmate, just buy a small cut weighing up to 3 kg. If you take meat for the company, consider how many steaks you and your friends will need, and buy with a small margin.
Is it possible to extend the shelf life of chilled meat?
Yes, you can for a while. Wrap chilled beef in a clean waffle towel and refrigerate. A waffle towel will absorb excess moisture and prevent the meat from airing. Limit air and sunlight. A waffle towel needs to be changed every day - this is a prerequisite for prolonging freshness. So the meat will remain fresh for 4-5 days. No matter how much you plan to store chilled marbled meat, put it in the refrigerator away from sour-milk products. They negatively affect its properties and contribute to rapid damage.
If you decide to freeze meat, how to do it right?
Marble beef has a special texture, the violation of which leads to negative changes in the taste of meat. It is important to remember this when freezing it. When storing marbled beef in a freezer, a large number of ice crystals are formed in the cut, which violate the correct fiber structure - the cut loses its taste and loses its useful properties. Thus, improper freezing and storage of marbled meat leads to the loss of the ability to fry a juicy steak and enjoy the taste of special beef.
Note to buyers
It is important to separate the freezing at home and industrial - shock. In case of shock freezing, the meat is frozen for several minutes at a very low temperature and uniform air supply. This technology does not allow ice crystals to form, and when thawing, you will get almost the same meat if you just bought it chilled from a store.
If you still decide to store marbled beef in a regular refrigerator freezer, it’s important to follow a few rules:
- Take a clean waffle towel and gently wipe the meat to remove excess moisture.
- Then you need to cut the cut into portioned pieces, which you can subsequently defrost and cook. Put small steaks on food parchment and send them to the refrigerator for 3-4 hours.
- After this time, remove the meat from the refrigerator, put it in a special vacuum bag for food or wrap it abundantly in cling film - this will protect the beef from freezing and spoiling.
- When you decide to cook beef, transfer the steaks from the freezer to the refrigerator. Leave the meat to thaw for about a day. A sharp defrosting of meat at room temperature will disrupt the structure of beef fibers. After defrosting, fry the meat in a pan or grill.
In this condition, the shelf life of marbled meat is up to 3 months. We recommend eating steaks during this time.
Eat right and choose quality products!
How to save meat for a home diet
If you intend to adhere to a home diet, the issue of early preservation of products becomes especially relevant. The main goal during prolonged freezing is to leave as many nutrients in the product as possible. How much can you hold frozen meat without sacrificing quality, depends on its type and temperature in the freezer. If the temperature is -25 ° C, lamb and pork can be stored for 12 months, beef - up to 18 months. If the temperature in the chamber is -18 ° C, then the period is reduced. In this case, beef will retain its qualities throughout the year, lamb - not more than 10 months, pork - less than 8 months, offal should not be stored for more than 4 months at this temperature.
Is it possible to freeze meat for cooking baby food
You can keep meat in the refrigerator and freezer for cooking baby food. However, the shelf life of such products is best reduced by about 25% of the generally accepted safe storage standards for raw and frozen foods. Additionally, you can save the meat in the freezer, if you reduce the loss of moisture, for this it is worth wrapping it in a damp cloth before freezing.
Offal - this is the edible internal organs and parts of the animal body obtained from the processing of cattle and small cattle and pigs. In this regard, they are divided into beef, lamb and pork. Edible offal in its nutritional value is divided into two categories: the first and second.
The chemical composition of offal depends on the ratio of different tissues in them and contains: proteins - 9.5-25%, fats - 1.2-13.7, carbohydrates - 0.059-1, minerals - 0.49-1.32, water - 67.8 - 82.7%, as well as enzymes, vitamins, hormones. By the amount of protein, offal is close to meat, however, its nutritional value is lower, since there are more defective proteins in offal than in meat (for example, in lips, ears, scar, udder).
High nutritional value is possessed by the liver, kidneys, tongue and heart. Due to the high content of protein, water and other substances, by-products are a favorable environment for the development of microorganisms and therefore belong to perishable products. They are stored chilled and frozen.
By-products are cooled and frozen in production or distribution refrigerators.
Frozen offal is stored in refrigerators at a temperature of -12 ° C and below and relative humidity close to 100%. Their storage periods are shown in table 3.
Table 3 - shelf life of offal
In the absence of refrigerated rooms, it is allowed to store packaged offal in uncooled warehouses during periods of persistent frost.
During cooling, freezing and storage in offal, the same changes occur as in meat.
Chilled offal is intended for local sale only. They can be produced in packaged form at 0.5 and 1 kg. If there is a shortage of chilled offal, packing of frozen offal is allowed.
Offal is delivered to trade by the same transport and at the same temperature conditions as meat.
The quality of offal is determined by the same organoleptic indicators as meat. They should have dense, elastic muscle tissue, the smell and color characteristic of each offal outside and on the cut.
Wool offal (legs, putty joint) should be thoroughly cleaned of hair and bristles.
Offal received in the store are not subject to long-term storage. Shelf life of chilled by-products is: in refrigerators with machine cooling at a temperature of 0 to 2 ° C
and relative humidity 80–85% - not more than 36 hours, in glaciers at a temperature not higher than 8 ° С - not more than 24 hours.
Frozen offal, packed in containers, is stacked in a chamber or glacier. Such offal is stored in cold stores
Refrigerated meat storage
If you are going to cook meat today or tomorrow, you can not freeze it. It is enough to put it deeper in the refrigerator.
As a rule, the bottom shelf is coldest. However, it also happens that the coldest is the upper shelf - it all depends on the model of the refrigerator. So read the instructions.
Chicken, turkey and other birds can be stored in the refrigerator for only 1-2 days in raw form and 3-4 days in cooked.
Pork, beef and other raw red meat will live in the refrigerator for 5 days. But after cooking it is not recommended to store it for more than 4 days.
Stuffing can be stored on the shelf of the refrigerator for no more than 2 days.
Meat storage in the freezer
The optimal temperature for the freezer is believed to be -18 ° C.
The main condition for the preservation of meat in the freezer is the lack of air in the package. Try to expel all the air from the bag of meat and close it tightly. If you have a special vacuum packer - great, use it. It also does not hurt to wrap a bag of meat in foil.
To prevent large pieces from freezing, wrap each in a cling film.
Be sure to sign all packages and containers. So you will always know how much meat lay in the freezer.
A whole chicken, duck, goose or turkey can be stored in the freezer for a very long time - up to 12 months. It is recommended to store individual parts of the bird for no more than 9 months.
Large pieces of beef, veal, pork and lamb are also stored in the freezer from six months to a year. Small pieces of red meat lie less - 4-6 months.
Game (but not wild birds) can be stored for 8-12 months.
Frozen minced meat can withstand no more than 3-4 months.
Cooked frozen meat retains its properties for 2-6 months.
Meat storage without a refrigerator and freezer
If you are going on a long trip or just want to stock up on meat for the future, and the size of the freezer does not allow you to walk around, think about alternative ways of storing meat.
Salt destroys microbes, dries the meat and allows it not to spoil for a long time. There are two main ways of salting. You can grate the meat with salt, let the released liquid drain and get a dry product at the exit. To make the meat tastier, you can add herbs and spices to the salt or pre-marinate it with vinegar. And you can stand the meat in saline by adding honey or brown sugar for taste.
There are many recipes, but Lifehacker found the easiest.
How to cook corned beef
Put the pieces of meat in a bag or jar with a tight screw cap and sprinkle them with salt. Make sure that the meat is coated with salt on all sides.
Close the jar or bag tightly and put it in a cool place (2–4 ° C, but in no case lower than zero).
The meat aging period is calculated as follows: 3 days for every centimeter of meat. For example, a piece 10 cm thick will be salted out for a month. Corned beef in a bank with a volume of not more than 1 liter is prepared for at least 3 weeks.
Rinse the meat with water before eating. Corned beef can be stored without a refrigerator for 3-4 months, if you keep it in a container that does not allow air.
Cut the meat into narrow strips about 1 cm thick. Boil the meat for 3-5 minutes. Then take it out of the water and let it dry completely.
Salt the meat strips and season with spices to taste.
Put a sheet of parchment on a baking sheet, put the meat in one layer and put in the oven. Choose the minimum temperature and turn on ventilation mode or open the door a bit. After 8-12 hours, the meat is ready.
Dried meat is stored for up to 2 months without a refrigerator in a tightly closed container.
Canned meat can be stored for years. The only thing to consider: for preserving meat, in addition to cans with lids, you need a special device called an autoclave.
FoodCraftLab / flickr.com
This is a rather cumbersome thing that not everyone has on the farm. However, it is she who guarantees the preservation of canned meat. The old grandmother’s canning method with steam sterilization of cans, alas, is not safe enough for meat.
You can preserve both boiled and raw meat.