Is there advantages or disadvantages if it is chilled right away if it is to be kept for future consumption?
2006-09-19 02:26:51 · 5 answers · asked by ♥ lani s 7 in Food & Drink ➔ Cooking & Recipes
As a slaughter man myself,where i work here in Germany all meat is left hanging for a minimum of 2 hours in a slightly chilled corridoor,and then into the main fridges.to Freeze you must wait a minimum of 24 hours for muscles and nerves to relax.if the muscles and nerves are not relaxed ,this will tend to make the meat not as tender as what it should be!
Hope this helps you
Greetings from Germany
2006-09-19 03:00:42 · answer #1 · answered by Anonymous · 1⤊ 1⤋
Hi
From living on the farm l was taught that a fresh slaughter
the meat was hung in a cool area, for 21 days which helps
to tenderize the meat. l hope this helps you
2006-09-19 02:51:26 · answer #2 · answered by bev 2 · 0⤊ 0⤋
Freeze it asap...the germs & bacteria in the air can land on it, & have a feast before you get it wrapped ot frozen. Freezing kills a lot of pathogens too.
2006-09-19 02:36:16 · answer #3 · answered by fairly smart 7 · 0⤊ 0⤋
Have a meat packing place freeze your meat as soon as is it cut and it will be ready when you pick it up.
2006-09-19 02:47:11 · answer #4 · answered by g3010 7 · 0⤊ 0⤋
ASAP. Also the least amount of air in the package will help with freezer burn. Vacuum packaging is best.
2006-09-19 02:32:56 · answer #5 · answered by Krazykraut 3 · 0⤊ 0⤋