Does Freezing Beef Affect The Taste Or Quality?

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You have decided to stock your freezer with some beef from the local supermarket or your hunting trip. These fantastic ribs, sirloins, briskets, or chucks need to be frozen for future barbeques and potlucks. Are you racking your brain trying to comprehend if freezing will affect the quality and taste of your beef? We have dug through several reports to answer this. Publications by food experts have answered this question clearly.

Freezing does affect the taste and quality of beef to some extent. Some flavors oxidize after a period of time. Cooked meats and raw meats have a slight difference. But what we have to note here is that some factors do play a vital role in this. To reduce the impact of the deterioration of the quality and taste of beef, cooked or raw, we need to:

  • Consider the beef quality and the sizes of portions to be frozen
  • Freezer temperatures and the duration
  • Other factors such as air, enzymes, packaging, and water

Beef is a sensitive product. Hence it needs to be handled with a lot more care. Continue reading to discover how experts have resolved this.

An aged steaks frozen on a fridge, Does Freezing Beef Affect The Taste Or Quality?

Beef quality and portion sizes

Before freezing any meats, whether cooked or raw, look at the quality. The condition of the meat will determine the quality and taste of the frozen product. Raw beef should be clean and fresh before freezing it.

The amount of time it will take for your beef to freeze depends on the size of the chuck. Experts say that a steak 2 inches thick will take 2 hours to completely freeze. You may use this algorithm to approximate how much time it will take to freeze the beef you have at home.

Freezer Temperature and duration

To lock in the taste and quality of your beef for a long time, freeze it in a free-standing freezer. Here, you should make sure you maintain temperatures of zero degrees Fahrenheit or lower. Avoid using a freezer that is constantly opened. The fluctuating temperatures could make your beef go bad.

Ensure you freeze your meat promptly. When you put the beef in the freezer, it should be as cold as needed. Freezing your beef slowly makes it absorb other external smells and a lot of moisture.

Other external factors

Enzymes

Freezing beef just slows down the enzymes but does not halt them in any way. When you freeze your beef properly, any chemical reactions that may occur are slowed down completely. Ensure that the temperature in the freezer stays constantly low. This way the enzymes will stay inactive longer.

Water/Juices

You should dry raw beef before packaging it. Drain the juices from cooked meats. A lot of moisture in the beef will form large crystals. In turn, this will disintegrate the structure of your beef. Emulsions separate from the meat when frozen. These need to be frozen separately so as not to water down the taste of your beef.

Air 

When the beef comes into contact with cold air in the freezer, it will change color. Freezer burn is when the beef becomes a brown color. This also happens when the stored beef is deprived of air or kept for an abnormally long while. Wrap the beef properly so that odors for the surroundings don’t penetrate it.

Packaging

Regardless of whether you are storing it for a long or short while, pack the beef properly. Containers and wraps that you use will determine how your beef will taste when thawed. You should repackage store-bought beef as well. Always use air-tight and water-tight PET containers that won’t alter the taste of the frozen beef.

What does freezing beef do for beef as far as taste?

The flavor of your beef will suffer if it is frozen slowly. The beef will be crumbly when frozen with a lot of moisture. The factors above should be taken into consideration for better results. Too much moisture, cold air, and active enzymes deteriorate the taste of the beef.

How do you make frozen beef taste better?

Frozen beef slices in hoarfrost close up

To make your frozen beef taste better, use dry ground herbs and salt for preparation before freezing your meat. Salt helps extract any excess moisture in the beef, while the ground spices help retain the flavor. You need to add salt and spices per recipe.

Some cooks and chefs suggest soaking your beef in an ice-cold salty bath. This is meant to shock the beef and lock in the nutrients before freezing it completely. Trim fat and remove loose bones before freezing. You could chill your beef before cutting it for a stir-fry or stews.

Do not overhandle your beef to avoid contamination before you freeze it. Some enthusiasts may suggest searing your beef before freezing it. Do not try this. It will deteriorate the taste and quality of the beef. When you start cooking, the beef enzymes get activated but freezing will then retard them.

How to thaw frozen ground beef?

Ground beef needs to be thawed in the refrigerator for at least 24 hours. This will allow the beef to thaw evenly. Minced or ground beef freezes more thoroughly. This is because it has a wider surface area for crystal formation.

Alternatively, you could use a cold bath. The ground beef should be completely submerged in the cold water. You could place a heavy object to hold it down. Let it thaw completely. Remember to change the cold bath often.

To thaw your ground beef quickly, throw it into a hot skillet. Cook the ground beef with medium heat while the skillet is covered. The covered skillet retains moisture that helps the ground beef to thaw faster. Be careful not to burn the beef.

How can you tell if frozen ground beef is still good?

Ground beef may change color due to the above-mentioned factors. But it doesn't necessarily mean that it has gone bad. If upon inspection of the ground beef you find mold, do not consume it. Ground beef is okay if it doesn't have any smell or odor whatsoever. If you perceive any odor as it thaws, discard the beef immediately.

Check the expiry date on the packaging of store-bought beef. Beef shouldn't be slimy or slippery when you touch it. Frozen ground beef should be firm to touch and break easily. Toss the beef away immediately and wash your hands thoroughly.

How long can beef last frozen?

Close up of frozen beef slices in hoarfrost

The Cold Food Storage Chart recommends that cooked beef should be frozen for 2-3 months. Raw or fresh beef can be frozen for up to 12 months. Ground beef can be stored for just 4 months in the freezer. These recommendations take into consideration the type of beef to be frozen.

Although, if you follow the storage guidelines carefully, you could freeze beef indefinitely. However, freezing your beef for long periods will alter its taste and quality. Please bear in mind that this goes for beef that has been frozen plain (raw/fresh or cooked) and not for burgers.

Can you eat 2 year old frozen beef?

According to experts, beef that has been stored correctly for 2 years is safe to eat. The storage temperatures mustn't have been above 0 degrees Fahrenheit. If not, it needs to be thrown away! Health experts advise following the recommended Cold Food Storage Chart at all times. Beef that has been kept for too long loses its quality and taste. Safe doesn't mean tasty!

In Closing

Now it is clear how the taste and quality of beef might be compromised when frozen. Freeze your beef using tried and tested methods for satisfactory results. Remember to work on clean surfaces and use extremely clean utensils. Don't be afraid to stock up for the coming months. Check out our site for more articles on all things freezing-related!

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