Tips for good conservation
It is important to always keep the meat in the refrigerator, preferably at a temperature below 4oC.
The maximum preferred consumption period will generally be before 3 or 4 days. The meats with more fat coating, have a longer duration, while the minced meat has a lower durability (24-48 hours).
Do not confuse a darker color of the meat, for example in the fillets at the bottom of a packaged tray, with a worse quality. The cause is that myoglobin, which is the coloring protein, when it has no oxygen, darkens. Therefore, the part that is not in contact with the air has a dark color. Separate the pieces and leave them in contact with the air and you will see the color lighten and turn red-pink.
- Take the meat out of the fridge 20 minutes before cooking, to prevent water from pouring.
- Do not overheat the oil.
- Put the salt before removing the meat from the pan, preventing it from dropping water.
- Avoid cutting very fine steaks or they will get very hard.
- Do not freeze meat in refrigerators of less than four stars.
- Not even in too thick packages.
- Transfer meat from freezer to refrigerator 24h beforehand.
- To make it juicy, you must have some outer fat
- Meat provides many vitamins and iron.
- The meat will be softer the more days it spends in the chamber.
Meat preservation and preparation
If you freeze the meat, always below -18o C (freezer with minimum of 3 stars is required), the meat remains in perfect condition for months. It is advisable that the freezing is not done with trays (these are made of a plastic material that could pass into the meat).
As a rule, higher quality meats are more tender and tasty with high cooking temperatures and low cooking time, while lower quality meats (containing more fat) provide better taste and texture results if cooked during the course of dilated times and at rather low temperatures.
If you clean the meat with water, you will lose blood and therefore become drier. Do it with a kitchen paper.