5 ways to preserve
Premium Angus beef
In this article, we discuss the delicious and efficient preservation of Angus beef:
I. The Importance of Preserving Angus Beef
II. Tips for Preserving Premium Angus Beef
- FREEZING
- DRY-AGING
- HOMEMADE DELI BEEF
- BEEF JERKY
- BORDERLINE/ HOMEMADE CANNED BEEF
I. Why is preserving beef important?
Due to its high content of protein, vitamins, and nutrients, beef can play a crucial role in our diet. However, it can sometimes be challenging to plan a varied menu with different ingredients throughout the week.
The key to a balanced and healthy diet is organization. And the easiest way to maintain a diverse menu is to have all the necessary ingredients at hand. Preserving food is essential in this process.
II. Here are our tips for preserving Premium Angus beef:
FREEZING
The most common and simple preservation method.
Easy to do and fairly convenient, depending on the space available.
For producer-level freezing, the beef is rapidly frozen immediately after cutting. This ensures that all properties are retained due to the speed of freezing and the extremely low temperatures, which cannot be replicated in home freezers. The beef passes through the freezing tunnel within 24 hours at temperatures between -32°C and -36°C, and is then stored at a constant temperature of -18°C.
Once the beef reaches households, it can either be defrosted and cooked later or stored in the freezer for up to a year.
Learn more about freezing Angus beef here:
DRY-AGING
The Dry-Aging method is a classic aging technique used for hundreds of years. The beef is aged unpackaged at temperatures around 1-3°C and a relative humidity of 75-85%.
A distinctive characteristic of this method is the loss or reduction of liquids in the beef, which intensifies the flavor as the water evaporates. Maintaining constant humidity and temperature is critical for this aging method.
Angus beef can be aged for several months using this system. However, it should be noted that its flavor will change throughout the aging process, developing a stronger aroma.
Learn more about Dry-Aging here:
HOMEMADE DELI BEEF
Homemade beef pastrami can be smoked or natural, boiled or dry-cured. You’ll need a lean cut of beef, such as shank (white round). Other cuts like rump cap, top round, or tenderloin can also be used.
The beef is cleaned of any skin (if necessary) and patted dry with a paper towel. Then, it is wrapped in either a food-grade net or a food-grade mold wrap (available commercially). Generously add spices.
The pastrami is placed in a sealed container in a cool place (not in the freezer) for 3-4 days with the spices. Then, it is hung in a cool, airy place for another 3 days to dry. Afterward, it can be smoked or left to dry further.
Try a delicious homemade deli beef recipe here:
BEEF JERKY
Dried beef in the form of beef jerky has an exceptional taste and is made from 100% premium beef. It is a high-quality food with a long shelf life, characterized by a high protein content and low fat and carbohydrate levels.
Lean beef is selected and cut into thin strips, which are then seasoned to taste. Salt is essential in the process to prevent bacterial growth before dehydration is complete. The beef strips are placed in either a dehydrator or a specially designated space for drying food at a low temperature (such as a food cellar).
Find out how to prepare delicious beef jerky here:
BORDERLINE/ HOMEMADE CANNED BEEF
Use chilled beef, generally lean, but other cuts can be selected based on preference. The beef is cut into approximately 3×3 cm cubes, or you can use the pre-cut goulash beef available in the shop.
Season the beef with spices of your choice, but salt is essential (about 15g of salt per kg of beef). Mix everything in a bowl. Sterilize the jars (a very important step for food safety, so we recommend giving it due attention), then pack the beef tightly into the jars, leaving about a finger-width gap at the top. The sealed jars are either placed in the oven for cooking or in a pot of water for gentle boiling.
