Freezing beef prolongs storage time because it prevents microbial growth. Follow the recommended storage times to enjoy beef at its best and safest.
Why freezer storage times for cooked beef dishes are shorter than fresh beef
Certain flavours in cooked dishes, such as onion and garlic, oxidise in the freezer over time – it’s known as flavour tainting. Because many cooked beef dishes contain one or both of these ingredients, we recommend storing for no more than one month to keep the flavours tasting fresh.
The best way to defrost beef is to leave it in the fridge until completely thawed. You’ll need to plan ahead, but the tender, juicy results are worth the wait!
Pressed for time? Defrosting beef in the microwave is a saviour when you need to speed things up.
Always cook defrosted beef before refreezing to ensure the greatest beef experience and avoid any microbial risk.
Beef cuts contain a high percentage of water. When frozen, tiny ice crystals form within the meat’s structure. These crystals rupture the fibre of the meat, causing it to leach water when defrosted. That’s why, apart from being potentially unsafe, repeated freezing causes beef to dry out.
Pre-prepared meals are a lifesaver when you need to get that hot meal on the table in minutes. For a fast, safe and tasty result, follow our expert tips:
Have you noticed how you get cold spots in food when you’re cooking in the microwave? Pesky microorganisms can survive in these cold spots. Make sure you:
Don’t forget – food continues to cook after microwaving. Always wait 3–5 minutes, or for the recommended standing time, before tucking in.