Meat is an excellent source of protein, which is essential to a human’s daily diet. Consuming appropriate servings of beef, lamb, and pork provides the nutrients required for building muscle mass. On the other hand, overeating can lead to weight gain, indigestion, and brain fog. Aside from knowing the right amount of meat to consume, properly storing them is equally important to avoid the emergence of harmful microorganisms that spoil foods faster.
Before the advent of electronic devices, the meat was smoked to preserve them through winter. That same approach was embraced by seafarers to maintain their food during long voyages. Nowadays, refrigeration units help keep meats fresh at freezing temperatures.
Store pork properly
Pork is an essential ingredient in a wide array of dishes, but it’s still best enjoyed through fried chops or oven-roasted joints. Fresh pork has a pink hue and is finely grained, while pale or watery pork is an indication of inferior quality. Pork can be kept fresh in the refrigerator for up to 24 hours and up to seven days in a BioFresh drawer. You can place pork in the freezer, but only if you use an airtight bag and store it at -18°C. Indicate the start date of freezing in the bag because the meat will remain fresh for up to six months only.
Preserve the lamb
Lamb meat comes from sheep less than a year old and regarded for its tender and aromatic distinction. Herbs like mint, thyme, and rosemary help unlock the flavour of this lean meat, and its high-quality protein means that you only need small portions of it in your diet. You can store lamb in the fridge for a day after placing it on a plate and covering it with food wrap. It will remain fresh for a week when placed in a BioFresh compartment and up to ten months in a freezer after following the same process for storing pork.
What’s the beef?
Beef is a collective term for various cattle meats. Despite their differences, they still provide the same valuable nutrients and vitamins. This type of animal meat can be further classified into veal, heifer, bull meat, cow meat, and ox meat, to name a few. The varying colour is the best indicator of what beef type is inside the packaging. Veal is pale red, the young bull is mid red, the heifer is bright red, and the cow is dark red.
Beef preparation, however, is delicate because of the different cuts which are suitable for different cooking methods. Loin meat is perfect for frying or grilling, while coarse beef works best for roasting and slow cooking.
Similar to pork and lamb, you can store beef in a fridge for up to one day or in a BioFresh compartment for seven days, granted that it’s devoid of its juices. You can also place it in a vacuum-sealed bag before sticking it in the freezer for up to 12 months at -18°C.
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