Storing and Defrosting Meat

Find here the tips for storing and defrosting meat. Your MeatShop boxes delivered at your doorstep (and if it hasn’t, we want you to know that is a great time to order one!). – What do we do next? In your freezer, you currently have some meat that you’re not familiar with right now. Therefore it can be intimidating for you to know what to do next.

Storage of Meat

The first thing you want to do is to place your items in your deep freezer. It’s best practice to put layers of food items like bacon on the bottom and meat like chicken wings on top of food items in your freezer so that it doesn’t fall out as you use your freezer every day. The freezers should be regulated and set to a cold temperature of -18 degrees Celsius or lower.

MeatShop frozen goods come in a flash-frozen state and vacuum-sealed condition. So what does that mean? Flash freezing protects the right cut of meat by freezing it immediately, allowing the right- cut to retain the flavor and texture had been when it was first frozen. Compared to a traditional freezer that slows its setting to a conventional (slow) rate, a raw steak placed in a microwave freezer would be ruined, as it can freeze with ice crystals forming between the fibers of the meat and resulting in a loss of flavor and texture. This frozen meat is then discarded and must cook to re-introduce any water that has been lost. Freezing food can result in freezer burn, that is frozen food freezes on the outer layers until the center is cold enough to freeze. For those in cold areas, we are shipping flash-frozen food and drinks. It has been flash-frozen and then totally frozen again in a very low-temperature space, so it is tasty and will be fine in the next few days without risks of freezer burn. These are the best tips for Storing and Defrosting Meat.

Store meat for immediate consumption in your refrigerator. It is necessary to ensure that the temperatures in your refrigerator are at least 4-5 degrees (C) lower than those in the food temperature hazard zone 4-60. Store the meat at high temperatures above the danger zone the harmful bacteria can multiply and end up leading to increased vulnerability to food poisoning, such as salmonella. Beef, Mutton, and lamb can be kept uncooked in your fridge for 2-4 days, while poultry for 2-3 days. Being uncooked, shellfish (shrimp, lobster, oysters, etc.) last for 24 hours on average; and lean or fatty fish (salmon, cod, etc.) waste more time because it is smaller, meaning it can last for 3-4 days before having to be cooked and eaten.

Defrosting of Meat

While there are a few exceptions to the rule, it’s safer to freeze before cooking for our products. So why. For most cuts of meat, when you cook from frozen, you may end up overcooking the outside while leaving the inside the danger zone – and you might end up sacrificing the quality of the meat, resulting in a less than desirable culinary experience. A significant tip, I would like to give you here is that you risk overcooking the outside of the cut while leaving the inside of the cut inside the danger zone when you cook a piece of frozen meat, and you can lose the texture of the meat, resulting in a culinary experience that is less than desirable. It is important for cooking to be done similarly and for one to pay attention to the temperature by which the food is being cooked. It is crucial to prevent potentially harmful bacteria that may cause food poisoning. If the meat in your food does not thaw properly, or not cooked to a sufficient internal temperature, then you run the risk of having a foodborne illness.

The simplest and most recommended way of thawing your product is to put your product on a plate or in a bowl (depending on the size and shape of the product and its package) and place it on the bottom shelf in your refrigerator. By doing this, we can trap any leaking juices and avoid accidental cross-contamination. Smaller cuts like sirloin or roast cuts will not take as long to defrost and will be made easier following thawing. This is because these cuts are smaller, and the juices will have space to circulate as they re-heat. Respect the food safety recommendations in the preceding paragraph and refrigerate your meat for the specified prevent antibacterial growth as follows.

Tips for Storing and Defrosting Meat

Most people are aware that when meat is delivered frozen to their homes ahead of time it must be thawed in the sink. If the food is prepared and then eaten on the same day, the same can be done in the sink as well. There are also more options than that for defrosting food. You can either run cold water from the tap over the food until it’s defrosted, or you can submerge it in a sink filled with cold water. Keep the product in the original package until the last step of thawing, and adjust the water every 30 minutes after the meat has been thawed. Just place the meat on a microwave-safe dish and set it on a lower setting to thaw the food, or you can take the meat out of the vacuum-sealed packaging and put it in a microwave and microwave on high for around two minutes.

When in your kitchen dealing with raw meat, please do not bring any other foods with you. Avoid cross-contamination of meats. Since any product that comes in contact with the body (“anywhere”) must be disinfected thoroughly, it is a must to sanitize all the cooking utensils beyond just washing before they are used in the kitchen. These are the best tips for Storing and Defrosting Meat.

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