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General Storage Tips for Conserving BNB - 100% Grass Fed Beef |
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We think Wendell Barry in “The Pleasures of Eating” sums up our view:
“ ...the thought of good pasture and of the calf contentedly grazing favors the steak...
you eat with understanding and gratitude. A significant part of the pleasure of eating is
in one’s accurate consciousness of the lives and the world from which food comes.”...
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CONSERVING BRANDON NATURAL GRASS FED BEEF
All the beef cuts you receive are wrapped in a heavy plastic vacuum-sealed packaging called Cryovac. This special packaging conserves your beef a little longer in the refrigerator than thin butcher paper packaging. Use my simple storage tips for maximum conservation results.
REFRIGERATION
If your receive fresh beef, refrigerate your beef as soon as possible after receiving. The optimal refrigerator temperature is between 33°F and 40°F. Place the beef in the refrigerator in its original vacuum-sealed packaging and remove only the meat you will be cooking from the refrigerator 1 to 2 hours prior to cooking.
FREEZING
When you receive your package, choose the cuts you will enjoy within 1 week and freeze others using the guidelines below.
FAST FREEZE:
• Freeze quickly to insure the least amount of moisture loss when meat is thawed
• Keep your vacuum-sealed packaged beef cold before freezing
• Maintain an ideal freezer temperature of 0°F
• Freeze in a single layer and avoid stacking meat while freezing
• Label and date all packages well. Use ground beef within 3 months, other cuts within 6 months
FLASH FROZEN BEEF
Most of our beef is already flash frozen and sealed in cryovac packaging. When you receive your beef, it will still be be frozen and can be immediately placed back in the freezer. Or, you can thaw it for cooking immediately.
SLOW THAW
• Thaw frozen beef slowly in the refrigerator in original vacuum-sealed package to minimize moisture loss during cooking
• Place package on plate to avoid cross contamination with other foods in refrigerator
• Plan ahead, allowing 1 to 2 days to thaw thin cuts and ground beef - 2 to 3 days for thick cuts and large roasts. Cook the meat immediately once it is thawed
• If quick thawing is necessary, submerge vacuum-sealed package in cold water for 1 hour
• Never use the microwave to thaw meat
Deborah Dal Fovo - www.deborahdalfovo.com - all rights reserved |
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