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votes

What is the best way to keep meat fresh?

Answered on August 19, 2014
Created June 28, 2013 at 7:39 AM

I was wondering your opinions on the best way to store meat. After buying a big pack from the store, should I cook it all, and reheat as I need it, or would it be better to keep it raw and cook it each time?

I don't know if this is all based on preference or if perhaps there is some literature out there that discusses freshness and/or quality when meat is cooked and stored or left raw and stored.

Any input is appreciated! Thanks!

618fc5298c4a96b817c4918c795a875f

(1217)

on July 06, 2013
at 01:55 AM

The food at my house is BETTER than most high end restaurants - and I have eaten food made by incredible chefs. Suzanne Goin serves her braises 2 days in. Reheated.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 30, 2013
at 01:21 AM

yeah, that's why high end restaurants serve reheated braises.

618fc5298c4a96b817c4918c795a875f

(1217)

on June 29, 2013
at 01:51 AM

reheated braises just get better and better, as do stews and even overn roasted pork belly tastes great after several re-heats - it all depends on fat content of the meat and the cooking method

44348571d9bc70c02ac2975cc500f154

(5853)

on June 28, 2013
at 05:29 PM

Imo reheated oxtail tastes better :) Is the flavourking of beef cuts.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 28, 2013
at 04:24 PM

do it once and you probably won;t see a difference. reheat it a third time, a fourth time, or a fifth time and you will. Also depends on whether you are cold smoking or heat smoking.

Medium avatar

(10611)

on June 28, 2013
at 03:34 PM

I reheat smoked beef under my oven broiler, or in a stovetop pan in butter. It tastes great either way. Not intense heat, just rewarming.

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4 Answers

2
Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on August 09, 2013
at 10:36 PM

eat it raw.......as soon as you kill it

1
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 28, 2013
at 02:22 PM

reheating ruins meat. the more it's done the worse it gets. This is why companies that sell "precooked meat" will inject it with some type of liquid to trick you into thinking it's moist.

Keep it raw, If you are not going to use it in the first day or two, freeze it until you are ready to use it.

44348571d9bc70c02ac2975cc500f154

(5853)

on June 28, 2013
at 05:29 PM

Imo reheated oxtail tastes better :) Is the flavourking of beef cuts.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 28, 2013
at 04:24 PM

do it once and you probably won;t see a difference. reheat it a third time, a fourth time, or a fifth time and you will. Also depends on whether you are cold smoking or heat smoking.

618fc5298c4a96b817c4918c795a875f

(1217)

on June 29, 2013
at 01:51 AM

reheated braises just get better and better, as do stews and even overn roasted pork belly tastes great after several re-heats - it all depends on fat content of the meat and the cooking method

Medium avatar

(10611)

on June 28, 2013
at 03:34 PM

I reheat smoked beef under my oven broiler, or in a stovetop pan in butter. It tastes great either way. Not intense heat, just rewarming.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 30, 2013
at 01:21 AM

yeah, that's why high end restaurants serve reheated braises.

618fc5298c4a96b817c4918c795a875f

(1217)

on July 06, 2013
at 01:55 AM

The food at my house is BETTER than most high end restaurants - and I have eaten food made by incredible chefs. Suzanne Goin serves her braises 2 days in. Reheated.

0
Medium avatar

(10611)

on June 28, 2013
at 03:42 PM

I hoard up meat deals in the freezer, smoke it all in 10-20 lb batches, then refreeze. Raw fish I freeze in water, everything else is frozen as-is.

Once the smoked meat chunks are thawed they keep in the fridge for a week or so. I've rarely had to throw any of it out.

0
Eed7dabde3d61910685845e04605267f

on June 28, 2013
at 11:49 AM

I think it's mainly a matter of preference. I haven't really come across any literautre like you refer that addresses this though and of course this doesn't mean there's not something 'out there'.

What I'd do would would depend on what the cut is and when I wanted to used it. In general I'd be more inclined to make big batches of cuts that go well slow cooked/ in one pot dishes etc and freeze those things. Steaks I like rare, wouldn't like to cook them as reheating would overdo them. I leave raw things in fridge frequently - as long as the meat is not allowed to 'sweat' because they're in plastic bags I haven't had problems.

It will all last at least a couple of days in the fridge raw, and will certainly last for a reasonable period (months?) if frozen, whether in raw or cooked state... The meat will get 'freezer burn' after for a while though, and this can affect flavour.

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