Members Login
Post Info TOPIC: Ground meat. Using frozen Rib fat?
Pax


Member

Status: Offline
Posts: 5
Date:
Ground meat. Using frozen Rib fat?


Hi! As i've posted before i run a small burger joint that makes burgers from fresh beef patties. So we've to grind a meat and fat mix daily. 

It gets a bit hard going after both these things seperately(we've different suppliers for both ... and i'm based outside of the US in a country where the processes aren't so streamlined).

I was just wondering if its possible to freeze the beef fat in advance and use it as per requirement?  Would there be a noticeable difference in the quality of the final product? If i can switch to frozen beef it'll make things really easy for me.

 

 



__________________


Veteran Member

Status: Offline
Posts: 115
Date:
RE: Ground meat. Using frozen Rib fat?


I don't think you would any problems and you would not have a loss of quality as long as you are freezing the fat. If you are freezing the lean you may have some purge when thawing but still would be ok.

__________________

Johnny Watts

 



Veteran Member

Status: Offline
Posts: 99
Date:
RE: Ground meat. Using frozen Rib fat?


thumbs up. with Johnny,, better to freeze then age.. suggestion tho.. thaw out in cooler day or two before.

Guard against Bactria growth, My Early training said you double Bactria when freezing, i believe was from thaw out tho..

Added note,, when thawing , remember

fresh-thaw Hamburger, at 70-90 F degrees WILL DOUBLE in Bactria ever 15 minutes... Why I suggest AND is health regulations too thaw in cooler, NOT at room temp...

To others, what is Your Bactria count before grinding? and, what Temp is that package once out of your counter,,, before Customer get it home !

Food for thought

__________________
Steve JK West
Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.

Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse
Powered by ActiveBoard