Proper storage: To reduce the growth of harmful bacteria it is important to store the slaughtered meat carefully. There should be separate boxes with lids or zipper plastic shoppers for raw meat to avoid spread of bacteria. Freeze the meat into individual portions that are suitable for use in day to day. Rinsing the meat with water is not worthwhile before freezing because it may cause crystallization on the meat when it freezes.
Label the meat bag with the date and its type with the permanent marker. This will help to remember the time of packaging and let you know what cut of meat you are looking at from the freezer without opening the package. Never put marinated meat in the freezer to avoid the change of flavor. Minced meat has a high tendency to be contaminated quickly, it should be kept in the freezer. Defrost it in the refrigerator, never at room temperature. Cook the ground beef as soon as it is defrosted.
It is important to note that there is a clear difference between frozen and fresh meat. Long time freezing beef may affect the flavor, texture, and appearance of the meat when it is cooked. Frozen meat will be valid for up to eight months for meat in pieces; six months for steaks or roasts and three months for ground meat. If the meat remains frozen for long, it will begin to dry up.
Safe cooking: Slaughtered meat should properly be cleaned with fresh water before cooking because the unproperly-cleaned meat is harmful for the health. There are two methods for cooking meat: dry heat and wet heat. Dry heat methods including grilling, roasting, stir frying, and deep frying. Wet heat includes braising, pot roasting, stewing, steaming, poaching, and slow cooking.
Most solid cuts of beef are cooked in a two stage method. First, high heat forms a flavorful crust on the surface. Then, slower cooking at a lower temperature will evenly cook the meat through without overcooking the outer edges. Steaming is one of the popular methods of qurbani meat. Steaming is a moist heat cooking process. The meat is cooked by surrounding steam. Steaming results in tender, well-flavored, juicy meat with minimum shrinkage.
Proper storage: To reduce the growth of harmful bacteria it is important to store the slaughtered meat carefully. There should be separate boxes with lids or zipper plastic shoppers for raw meat to avoid spread of bacteria. Freeze the meat into individual portions that are suitable for use in day to day. Rinsing the meat with water is not worthwhile before freezing because it may cause crystallization on the meat when it freezes.
Label the meat bag with the date and its type with the permanent marker. This will help to remember the time of packaging and let you know what cut of meat you are looking at from the freezer without opening the package. Never put marinated meat in the freezer to avoid the change of flavor. Minced meat has a high tendency to be contaminated quickly, it should be kept in the freezer. Defrost it in the refrigerator, never at room temperature. Cook the ground beef as soon as it is defrosted.
It is important to note that there is a clear difference between frozen and fresh meat. Long time freezing beef may affect the flavor, texture, and appearance of the meat when it is cooked. Frozen meat will be valid for up to eight months for meat in pieces; six months for steaks or roasts and three months for ground meat. If the meat remains frozen for long, it will begin to dry up.
Safe cooking: Slaughtered meat should properly be cleaned with fresh water before cooking because the unproperly-cleaned meat is harmful for the health. There are two methods for cooking meat: dry heat and wet heat. Dry heat methods including grilling, roasting, stir frying, and deep frying. Wet heat includes braising, pot roasting, stewing, steaming, poaching, and slow cooking.
Most solid cuts of beef are cooked in a two stage method. First, high heat forms a flavorful crust on the surface. Then, slower cooking at a lower temperature will evenly cook the meat through without overcooking the outer edges. Steaming is one of the popular methods of qurbani meat. Steaming is a moist heat cooking process. The meat is cooked by surrounding steam. Steaming results in tender, well-flavored, juicy meat with minimum shrinkage.
