How to best preserve meat?

Storing Meat: A Practical Guide to Maintaining Freshness and Flavor

Meat is a precious and versatile food, but to ensure that it maintains its freshness and quality, it is essential to know how to store it correctly.

Poor storage can not only compromise flavor and texture, but can also pose a health risk.

Let's discover the best methods for preserving different types of meat, with some practical advice on how to avoid the most common mistakes.

The most important advice: choose fresh meat Optimal preservation starts with the choice of meat. When purchasing, make sure the meat is fresh: it should have a bright color (red for beef, pink for pork, and white for chicken) and should not have any unpleasant odors or a sticky surface. Choose cuts that are well packaged - preferably vacuum-packed - and, if possible, buy meat from trusted sources, such as online or physical specialized butchers who guarantee the freshness of the product.

What are the methods of preserving meat?

How to store meat in the fridge?

The refrigerator is the first place to store fresh meat, but it is important to follow some basic rules for storage in the refrigerator:

• Correct temperature : The refrigerator temperature should be kept constantly below 4°C (preferably around 2°C) to avoid bacterial growth. A refrigerator thermometer can help you monitor this aspect.
• Store meat on the coldest shelf : The coldest shelf in the refrigerator is usually the lowest, where the temperature is most stable. Avoid storing meat in the refrigerator door, as this is the area most subject to temperature fluctuations.
• Packaging : If the meat is not already vacuum-packed, transfer it to an airtight container or wrap it tightly in plastic wrap or parchment paper. This helps prevent contamination from other foods and reduces exposure to air, which speeds spoilage.
• Shelf life : Different types of meat have different shelf lives. Fresh beef can be stored for up to 3-5 days, fresh pork and chicken 1-2 days, and fresh sausages should be consumed within 2-3 days. Remember to keep an eye on the expiration date and check the meat before using it.

Storage in freezer

If you want to store meat for longer periods, the freezer is the ideal solution. Here are some tips for freezing meat in the best way:

• Freeze meat as soon as possible : To maintain freshness, meat should be frozen as soon as possible after purchase, especially if you do not intend to consume it within the recommended number of days for refrigeration.
• Use suitable bags or containers : Store meat in freezer bags or wrap in aluminum foil to prevent direct freezing in contact with air. Always label packages with the freezing date to keep track of storage times.
• Avoid Overloading Your Freezer : Leave enough space between meat packages to allow proper circulation of cold air. Overloading your freezer can hinder the rapid freezing process and lead to uneven storage.
• Freezer shelf life : Beef can be stored for up to 6-12 months, while chicken and pork have a shelf life of about 4-6 months. For cured meats and processed products, storage can vary from 1 to 2 months, but always consult the manufacturer's instructions.

How to freeze raw meat in the freezer?

To properly freeze raw meat in the freezer, it is important to follow some basic steps to maintain the freshness and quality of the product.

If you buy meat in vacuum-packed packages - like ours - all you have to do is put the meat directly into the freezer, since the vacuum ensures the sealing of the meat and greater safety and integrity of the product.

If, however, you buy loose meat, first of all, divide the meat into portions suitable for your future needs, avoiding freezing pieces that are too large and will require longer defrosting times.

Wrap each portion in plastic wrap or freezer paper to prevent direct contact with air, which could cause freezer burn. Then, seal the portions in freezer bags, squeezing out any excess air.

It is helpful to label each package with the freezing date to monitor storage times depending on the type. Keep the freezer at a constant temperature of at least -18°C to ensure that the meat remains safe to eat and well preserved.

Safe defrosting of meat How you thaw meat is just as important as freezing it. Avoid thawing meat at room temperature, as this increases the risk of bacterial growth. Defrosting in the refrigerator : The safest method is to defrost the meat slowly in the refrigerator. This process takes longer (12 to 24 hours depending on the size of the cut), but it ensures that the meat remains at a safe temperature throughout the process. Quick Thawing in Cold Water : If you need to thaw meat quickly, place it in a zip-lock bag in cold water. Change the water every 30 minutes to maintain a constant temperature. This method may take a few hours, but is safer than leaving the meat out of the refrigerator. Microwave Defrosting : Many microwaves have a defrost option that can be used in extreme cases and for smaller cuts of meat. Be sure to cook the meat immediately after defrosting in the microwave, as some areas may start to cook during the process.

Other useful tips on meat preservation

• Do not refreeze thawed meat : Once thawed, meat should be consumed within a few hours and should never be refrozen, as this can compromise quality and increase the risk of bacterial contamination.
• Marinate Meat Before Freezing : If you plan to freeze meat for later use, consider marinating it first. Marinating will not only help flavor the meat, but will also keep it tender and juicy after freezing.
• Check your freezer regularly : make sure the freezer temperature is always below -18°C and periodically check that the meat is well preserved and does not show signs of freezer burn.

Storing Meat Safely

Storing meat properly is essential to maintaining flavor, texture and, most importantly, food safety.

By following these simple guidelines, you can enjoy fresh or frozen meat at its best, reducing waste and improving your home cooking experience.