How to freeze meat? From the freezer to the pan 🍖❄️️


What is the best way to freeze meat?

Is it possible to freeze beef at home, and does it lose quality? Throughout this post, we will solve these and other questions about freezing beef at home.


How to freeze beef?


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THE SOONER THE BETTER. So that when defrosting it we find the meat in its optimal state, we must freeze it when it is still fresh and has been cut for a few days. When freezing the meat we interrupt its perishable process and when defrosting it we reactivate it. Therefore, the better the meat is at the time of freezing, the better it will be when thawed. On the contrary, if we freeze it when it is about to expire when defrosting it, it will be just right for consumption, having lost several of its qualities or even being in bad condition. If we freeze meat of bad quality, at the moment of defrosting it, we will also find ourselves in front of meat of bad quality.


VACUUM-PACKED


It is essential that the product is well protected and that it has no contact with air. If we buy the meat already packaged or we have a packaging machine at home, we will obtain better results.


UNINTERRUPTED FREEZING


The only thing left to do is to put it in the freezer and wait. While you have food freezing, try not to open the freezer repeatedly. The colder the product is when you put it in the freezer, the faster it will freeze. In this way, we will be able to better conserve all its properties.


How long can meat be frozen?


With optimal freezing, the meat can be between 12 and 18 months frozen. Although our recommendation is to consume it in the first 6 months.


Thawing process


FROM FREEZER TO REFRIGERATOR


It is essential that the meat does not undergo sudden temperature changes and thaws gradually. For that reason, we will not take the meat out of our freezer directly to room temperature, but we will put it first to the refrigerator. Normally the meat is usually placed in the refrigerator the day before consumption. In this way we will be able to keep the meat juices and the fibers will not suffer. We will also maintain the flavor and properties of the meat.


TIPS:

  • DO NOT TAKE IT OUT DIRECTLY AT ROOM TEMPERATURE

  • DO NOT DEFROST IT IN THE MICRO

  • DO NOT PUT IT INSIDE OR UNDER HOT WATER.

  • DO NOT TAKE IT OUT OF THE REFRIGERATOR TO TEMPER


Once the meat has thawed completely, we can begin the tempering process. It does not matter if the meat spends some hours defrosted in the refrigerator.


TEMPERING


This process will take several hours. The meat is properly tempered when it reaches room temperature, or when it is very close to it.


AIRING


Approximately half an hour before cooking, the meat should be removed from the vacuum, so that it can air out. It is important to separate the fillets. We should never pile up pieces of meat.


And to the pan!



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