Helping busy folks put supper on the table is what Northern Raised is all about. Every week, we deliver boxes to our members that contain everything they need to prepare three meals using our unique recipes. However, as we anticipate that few people would prepare all three dishes at once, we’ve given careful consideration to how to keep the perishable items in the container. If you go grocery shopping on a Saturday but wait to cook until the end of the week, this still applies.
Choosing the right meat
The absence of oxidation indicates that the meat is fresh. It would not be wrong to suggest that the appearance of fresh meat would be bright crimson. It has become crimson because of exposure to air. But if the meat is exposed to the same environment for too long, it will start to brown. Any meat with a brownish tint should be avoided, but pre-ground beef in particular. You can request your butcher to smell any meat before you purchase. Never feel uncomfortable! The conclusion is a simple one: avoid purchasing any meat that smells unpleasant.
Should you invest in vacuum-sealed meat?
Meat that has previously been vacuum-sealed constitutes a significant exemption. If such is the case, fresh meat might appear purple as opposed to red since every bit of air was removed during the packaging procedure. Investing in high-quality meat sealed in a vacuum is a smart move if you intend to keep it in storage for a few days. The meat was likely boxed some time ago if the packaging appears a little, well, swollen and has air spaces surrounding it.
The meat is vacuum-sealed and already frozen and is sold by several butchers near you. Bring a couple of pounds of beef or pork home, put them in the freezer, and save the day when you’re famished and don’t feel like shopping.
What is the best way to store meat?
If you aren’t going to use the meat right away, store it away from the air. This calls for keeping it completely covered in the packaging and the butcher sealed (no peeping). If you plan to preserve the meat for a longer period, you can push all the air out of the wrapped meat before putting it in a plastic bag. Zip it halfway, and then completely unzip it to let all the air out. Zip it completely. Repeat by putting this bag into a different bag. Now, freeze your double-bagged harvest for later use or freeze for at least 4 days.
Use these tips to store meat and keep it fresh for use the next time you cook a sumptuous meal.