How long does beef last in the freezer?
Larger frozen cuts will keep better and longer with less flavor change, than smaller frozen cuts. As a general rule, no longer than 6 months, although raw ground beef should be eaten within 2 months. Cooked meat can be frozen for 1-2 months.
What is the best way to thaw beef?
If possible, plan ahead when intending to use frozen meat. The best way to maintain quality of frozen meat is by slow thawing in its existing wrapping in the refrigerator or chiller.
Allow the following approximate thawing times in the refrigerator:
Large roast: 4-7 hours per 500 grams
Small roast: 3-5 hours per 500 grams
Steak, 2.5cm thick: 12-14 hours
Ensure there is no possibility of meat drip during thawing ,by placing meat on a tray at the bottom of the refrigerator. This prevents contaminating other foods in the refrigerator.
Thawing meat at room temperature is not recommended. The meat surfaces may reach temperatures warm enough to encourage microbial growth. Temperatures above 158 Fahrenheit. are especially dangerous as they can allow the growth of pathogens such as Salmonella if present on the meat.
How long will fresh beef last in the refrigerator?
Fresh cuts may be kept up to 10 days if packaged correctly and kept at low temperatures (below 104)Fahrenheit
Is beef pumped up with water?
No. This is illegal.
Lean muscle fibers in meat are made up of 50-75% water. This natural moisture in meat contributes to its juiciness. Some water is driven out of meat during cooking therefore the longer the cooking, the more water is lost. If cooked too long, very lean cuts can lose much of their moisture, resulting in very dry meat.
What is the safest way to handle ground beef?
Refrigerate or freeze ground beef as soon as possible after purchase. This preserves freshness and slows growth of bacteria. Make sure your refrigerator is at 40°F or colder, and use refrigerated ground beef within 2 days.
For storing in the freezer for longer periods, wrap ground beef securely in heavy duty plastic wrap or foil. Assuming your freezer is at 0°F, ground beef stored this way should be fine for a couple of months. Make sure you mark the packages with the date you froze them so you don’t forget how long they’ve been in there.
How differently does Grass-Fed Beef cook?
Grass-fed beef cooks faster – so cook it for less time. Grass-fed beef cooks a little faster than ordinary beef, and also shrinks less, because it’s leaner. Seasonings, sauces, and sides will likely add more flavor to grass-fed beef dishes, because your taste buds don’t get coated with beef fat.
What does "no antibiotics administered" really mean?
This indicates that no antibiotics were used on the animal in its lifetime. Antibiotics are used to prevent and treat disease in animals – just like in humans. If an animal does have to be treated with an antibiotic for illness, our meat cannot be sold in a naturally raised system and cannot have a label with the wording “antibiotic free”.
Is the Halal method of hand processing animals in full compliance with Animal Welfare requirements in New Zealand?
In New Zealand, all commercial hand processing of livestock, including Halal processing, must be undertaken in a humane manner in accordance with New Zealand’s animal welfare laws. Even as the animals raised give us sustenance, they deserve respect and dignity as they live their lives. Because of this commitment, cattle has the right to natural grazing patterns and our growers strive to keep them relaxed and content so they live a happy life.
Guide to various cuts of beef
Cuts of beef can be broken down into three sections. Starting on the upper back and moving down to the mid-back you have the rib, the short loin and the sirloin. The rib contains cuts such as the Rib Roast, the Rib-eye Steak and the back ribs. The short loin produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin. Other steaks like the chuck, round and flank steak come from those respective areas. Strips steaks, like the New York Steak is cut from the T-bone portion.
Please refer to the chart below to gain a better idea of where beef cuts come from.