5 ways to preserve Premium Angus beef
Due to its high protein content, vitamins, and nutrients, beef is very important in our diet. However, sometimes it’s challenging to plan a varied menu with different types of ingredients throughout the week.
The key to a balanced and healthy diet is organization. The easiest way to keep up with a diverse menu is to have all the necessary ingredients on hand. Therefore, food preservation is essential in this process. Since we are in the period of preparing and storing food, here are our suggestions for preserving Premium Angus beef.
Freezing
The most common and simple preservation method. Easy to perform and quite straightforward, depending on the available space.
In the freezing process carried out by the producer, the cuts undergo a rapid freezing process immediately after butchering. This ensures the preservation of all properties due to the speed of freezing and extremely low temperatures that cannot be replicated in household freezers. The beef goes through the freezing tunnel in 24 hours, at a temperature between -32 and -36 °C, and then it is stored at a constant temperature of -18°C.
Once it reaches households, the beef can either be thawed and cooked later or stored in the freezer for up to a year.
Dry-Aging
The Dry-Aging method is a classic maturation technique used for centuries. The beef is aged, unpackaged, at a temperature of approximately 1-3 °C and a relative humidity of 75-85%.
A typical characteristic of this aging method is the loss or reduction of liquids from the beef. The taste is shaped by the evaporation of water. For this aging method, ensuring constant humidity and temperature conditions is crucial.
The beef can be aged in this system for several months. It should be noted, however, that the taste will change throughout the aging process, developing a more intense flavor.
Homemade cured meats
Homemade beef pastrami can be smoked or left natural, boiled or air-dried. You’ll need a lean, low-fat cut of beef, such as from the round (white brisket). Other cuts like the cap or clod, or even the tenderloin, can also be chosen.
The beef is cleaned of any membranes (if necessary) and patted dry with a paper towel. Then it’s wrapped either in a food-grade net (made of twine) or in a mold-resistant food packaging (available in stores). Finally, a variety of spices are generously added.
The pastrami is stored in a cool, airtight container but not in the freezer. It sits for 3-4 days with the spices. Afterward, it’s taken out and hung outside in a cool, airy place for another 3 days to air-dry. Then it can be either smoked or left to dry.
Beef Jerky
Dried in the form of Beef Jerky, this exceptional-tasting product is made from 100% premium beef. A high-quality food with a long shelf life, it is characterized by a high protein content and low levels of fat and carbohydrates.
Choosing a lean cut of beef, thin strips are cut and then seasoned according to preferences. Salt is a necessary component in the process to prevent bacterial growth before the dehydration process is complete. The strips of beef are placed either in a food dehydrator or in a specially designed area for food drying, at a low temperature (for example, a food cellar)..
At the side dish/homemade preserve
Refrigerated beef is generally used, preferably lean, but other choices can be made based on preferences. The beef is cut into approximately 3x3cm cubes, or you can use pre-cut beef from the store, known as goulash.
Season with spices of your choice, but salt is essential (about 15 grams of salt per 1 kg of beef), and mix everything in a bowl. Sterilize the jars. This is an extremely important step for food safety, so we recommend paying proper attention to it. Then, pack the beef into the jars, leaving about 1-inch thickness up to the rim. The jars of beef, sealed tightly, can either be placed in the oven for cooking or gently boiled in a pot of water.
