Handling & Storage
1. Keep it CLEAN
2. Keep it COLD
3. Keep it Covered4. Keep it MOVING
Handling and Storing Beef Fundamentals Practices throughout the foodservice chain are vital to
keep product fresh, safe and spoilage-free
A Vital Spoke in the Foodservice Wheel
BIG 4The
Most foodservice operators purchase beef as: Pre-cut, ready-to-use, fresh or frozen, portioned
steaks and roasts, or Vacuum-packaged subprimals, portioned in-house Ground beef, frozen or fresh patties, ground beef
chubs Fundamental factors to ensure safety are:
Time Temperature Sanitation
“The Big 4”
Applies to: Food prep, receiving and storage areas
Storage areas: Stack boxes off the floor, away from walls to ensure
good air circulation Watch for wet boxes…could be a “leaker” (vacuum
bag with broken seal) Good sanitation practices reduce potentially harmful
bacteria from spreading On the loading dock During fabrication or food preparation In the freezer or cooler
Keep it Clean
Even small temperature changes can impact beef’s safety, quality and palatability
Check product before accepting delivery (temperature + visual inspection) Immediately move to appropriate storage areas Never leave on the loading dock unattended
Cut subprimals under refrigerated conditions Return covered cuts to cooler (unless preparing immediately) Do not allow beef to remain unrefrigerated (unless preparing
immediately) Use safe thawing techniques
Refrigeration (in ridge pan on bottom shelf) Completely submerged under running water Cook directly from frozen
Keep it Cold
FIFO: First In, First Out Rotating minimizes spoilage and avoids losses
Helps ensure food safety, sustains product quality and maximizes customer satisfaction
Keep it Moving
Should be received at <40°F Should be refrigerated immediately between 32°
and 35°F Beef freezes at about 28°F
Prolong beef’s life … store in cooler! Temps above 40°F encourage bacteria
growth and compromise quality Always check your company’s specifications and
policies
Fresh BeefHANDLING AND STORING FUNDAMENTALS:
Recommended foodservice freezer between –10° and –40°F Freezing beef <28°F stops the growth of all microorganisms,
including those that might cause: Spoilage Food poisoning
Freeze Fast, Thaw Slow Minimizes the formation of larger ice crystals, which can
break cell membranes, causing moisture loss during thawing and cooking
Avoid freezing fresh beef in the foodservice kitchen. If you must: Wrap tightly with total film to product contact Freeze quickly If frozen between 0°F and –10°F, store for 6-12 mos.
Frozen BeefHANDLING AND STORING FUNDAMENTALS:
Signs of improperly packaged beef in frozen storage: Unacceptable odors and flavors Rancidity Freezer burn Discolored, dry-looking surface Safe to eat These effects are irreversible
Too Much of a Cold Thing
Rapid thawing NOT recommended Equally as damaging to beef as slow freezing Large ice crystals, increased microbial growth Increased purge during thawing Increased drip loss during cooking Product quality can be negatively affected
Cook beef directly from frozen, or from a fully-thawed state
Thaw slowly and completely in cooler with packaging material left intact Vacuum-packaged product can be thawed in running
water Thawing in a microwave is acceptable as long as the beef
is immediately cooked after thawing process
Thawing Frozen Beef
Most bacteria require oxygen (air) to grow and reproduce Vacuum bag virtually eliminates air
Significantly slow bacteria growth, AND… Slowing deterioration process to a minimum
Natural tenderization (or aging) continues
How it WorksVACUUM PACKAGED BEEF:
A very small percentage of all vacuum packaged beef Caused by faulty seals, or mishandling products that lead
to punctures during shipping or product transfer Familiarize yourself with company policies on leakers and
follow those guidelines
Leakers
Also called “exudate” or “weep”, purplish-red liquids found in packaged beef cuts
Amount may be an indicator of improper handling Purge increases as time from packaging-to-use
increases Causes:
Closely trimmed beef may purge more Some beef subprimals tend to have more purge than
others (knuckle/round tip, top sirloin butt, chuck roll) Enhanced or marinated product is not the same as
purge Storing the product at the recommended refrigerated
temperatures will keep purge to a minimum
Purge
Slight soured smell may exist when vacuum-packaged beef is first opened Usually a brief soured smell Normal Should disappear after exposure to air Higher storage temperatures may promote increased
odor If odor does not disappear:
Check box code dates If a leaker, check your company’s policy and follow those
guidelines
Odor
While not a glamorous part of the food business, handling and storing beef is vital to safe eating and maximizing product quality
Live by these simple rules:
Keep it CLEAN
Keep it COLD
Keep it CoveredKeep it MOVING
Vacuum packaged beef has been a significant product innovation increasing the shelf life of beef
Handling & Storage: A Vital Spoke in the Foodservice Wheel