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.
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.
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.
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.
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.
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.