Prepping and Thawing Your Beef
Now that you received your Certified Piedmontese Beef, here is a quick guide to getting it ready for the dinnner plate or the freezer. From Box To Table, we got you covered!
Prep & Thawing
If you don’t plan to use Certified Piedmontese beef right away, transfer the individually sealed packages directly to the freezer. According to the FSIS (Food Safety Inspection Service), beef will keep in the freezer for four to six months.
There are two solid ways to thaw frozen beef: In the refrigerator or under cool running water. For best results, transfer meat to the refrigerator the day before you plan to use it. (Allow about 24 hours of defrosting time for every five pounds of meat.) Items thawed in the refrigerator should remain safe and of good quality for an additional one to two days; it’s best to cook meats thawed in the refrigerator right away, but they can be safely refrozen.
Certified Piedmontese beef can also be thawed in its sealed package under cold running water. This method requires about one hour for every pound of meat. It is a really great technique to quickly thaw your beef and have it ready for the flame in a short period of time.
*Do not use warm water here. While in theory it sounds like a good plan, it can start cooking your beef and potentially bring unsafe temperatures and unwanted guests (aka bacteria) to the party.
Foods thawed under cool water must be cooked right away, and should not be stored for later use or refrozen.
Prep Before The Heat
When it comes to roasts and steaks, its important to pat the thawed beef dry with paper towels before oiling and seasoning. Not only does it help improve the sear you get (by creating less steam during the cooking), it also gives the seasonings a good opportunity to adhere to your beef! Once dry and seasoned, your beef is ready for the oven, pan, grill, or smoker!