Meat is a healthy part of a diverse diet. An expensive one, even more so lately, and with that in mind, it makes sense to treasure it. From picking the best part to preserving its nutritional and healthy values, the meat of all sorts deserves the care. After all, who would want to eat spoiled or bad meat? Preventing various smells from embedding themselves and keeping that special slice of meat in mind condition is easier than you think. As there is no time like today, we would like to share our best trips&tricks!
1. Freeze the Meat
When you go to your butcher, they keep the meat refrigerated and we will talk about that in a bit. If you have a freezer-ready, consider it a safe point. It will keep the meat in the condition that you bought it, and you can then use it for a couple of days. When you buy and put the meat in the freezer on the same day, it can stay there for up to a year even! Just letting you know that the sooner you unthaw and prepare it, the better. But still, the freezer is your best long-term option.
2. Fridge the Meat
Option number two is the fridge when it comes to meat preservation. When you take it out of the freezer you can slowly thaw it in the fridge. Or if you can plan for a day, then you can take that succulent and beautiful piece of meat that you got from your nearby and quality meat delivery butcher, marinate it and let it chill in the freezer overnight. When you have a fresh piece of meat and marinate it with spices, herbs and sauces, they get into the meat and make it that much better. The meat will absorb them overnight, and you will get that special taste you crave.
3. Vacuum the Meat
A bit of a high-tech solution, vacuum packaging removes the number one culprit for spoiling meat, which is oxygen, from the picture. As vacuuming packing sucks out any oxygen from the storage bag, the meat gets perceived in its exact state and is safe from any air-borne pathogens, germs or microbes. You will be extra sure if you put a vacuum bag in the freezer because cold kills anything that remains. When you place a vacuum bag in your fridge, it’s best to use that meat in five to ten days. Always rely on your common sense and smell when it comes to meat inspection.
4. Butchers paper
There is a good reason why butcher shops use this special kind of paper. Consider it as a useful accessory to any of your storing methods. If you want to wrap your piece of meat into it and put it in a freezer, you can add some tight foil wrap, and you are good to go. The same goes for the freezer, as we previously discussed. We would like to point out here a general rule of thumb for when you want to de-thaw or de-freeze your meat, as that process also plays a part in keeping it fresh.
From freezer to fridge to room temperature is a good suggestion in a twenty-four-hour period. Even from freezer to room temperature is good if you cover it. But never use the microwave to de-thaw as the fast microwave solution only does more harm than good to the meat. It will only defrost and partially cook the outside while ignoring the ice crystals inside.
You are what you eat. Eating healthy is a journey from picking the right ingredients for you, preparing and preserving them and finally, enjoying your meals. Every step counts in this endeavour, and keeping your meeting fresh is equally important as its preparation. With every effort you make in this field, you will be able to enjoy and reap the fruits of your commitment to quality meat. We wish you all the best and a bon-appetite.
