EUROPEANBEEF

European Beef & Lamb

ENJOY IT'S FROM EUROPE

The ABCs of Good Health

How do I identify the best cuts?
Do I have to defrost it in the
refrigerator or microwave oven?
What cut should
I choose to save money?
Here is everything you need
to know about our meat.

Purchasing

Purchasing

  • Make sure it is firm to the touch.
  • When you buy beef, look for “sirloin” or “silverside,” which are the leanest cuts.
  • Take advantage of any offers: You can safely freeze the meat and its quality will not be affected.
  • Cheaper cuts, such as meat for stews or casseroles and shank meat are often very lean and healthy; they only require a longer cooking time.
  • Try to choose the leanest types of minced meat, with a fat content of less than 10%, if possible.

Storing

Storing

  • Plastic is not suitable for meat storage and it is therefore advisable to remove the plastic packaging after purchase and store the meat in a refrigerator, preferably on a non-plastic plate, covered with aluminum foil, making sure that it will not stick to the foil.
  • Store raw meat and cooked meat separately.
  • In the fridge, fresh meat keeps for 3-5 days.
  • In the fridge, cooked meat keeps for 5-7 days.

Freezing

  • The biggest cuts, such as those for roasts, can be safely stored in the freezer for up to 6 months.
  • Smaller cuts, such as steaks, cannot be stored in the freezer for more than 4 months.
  • Minced meat cannot be frozen for more than 3 months.
  • Preserved meat should be kept in the freezer at -18˚C.
  • Never refreeze meat previously defrosted and kept at room temperature: cook it before refreezing it (refrozen raw meat appears very dry after cooking).
  • Keep cooked meat in the freezer for no more than 2-3 months, otherwise the meat will gain an “oxidized” flavor, altering its taste.

Defrosting

  • If you want to defrost meat in the fridge, schedule it well in advance as it is a slower defrosting technique: small pieces, such as single portions, can take a whole night, while larger cuts will take considerably longer.
  • If you defrost meat in the microwave oven, parts of it begin to cook, therefore immediate use is recommended.
  • Never defrost meat at room temperature, for example, by keeping it on a surface in the kitchen.

Cooking

Cooking

  • Marinating - serves as a flavor enhancer before cooking. Simply blend the marinade ingredients, place them in a plastic bag with the meat, seal and shake. Store it in the fridge for at least an hour before cooking. You can try: horseradish, mustard, red wine, peppercorn, garlic, ginger, cane sugar, pimento, cumin, paprika, wasabi paste, hot chili peppers or sea salt.
  • Meat glazing - used to flavor and enhance the appearance of cooked meat by forming a golden crust. Brush the glaze on the meat in the final minutes of cooking. You can try: black bean sauce, honey and mustard seeds, barbecue sauce, a lighter wasabi or horseradish. Make sure the glaze always contains a sweet ingredient.
  • Side-dishes ideal for beef –enhance the natural flavor of the dish and enrich the presentation. You can try: creamy herb cheese (mix natural yogurt with herb cheese and baby onions) or hot chili pepper sauce (mix fresh low-fat cheese with cubed tomatoes and red chili pepper). For a typical Sunday lunch, serve with freshly steamed potatoes, fresh peas, a pinch of horseradish and a watercress and pepper sauce.
  • Alcohol makes the meat more tender while cooking, adding flavor and taste. You can try: add a glass of red wine to stewed dishes or to Bolognese meat sauce, deglaze the pot using Madeira wine after frying or prepare some herb butter by adding a drop of whiskey and serving it with the steak.