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> Home > Beef Flavor > Freeze Fast, Thaw Slow
Beef Flavor Factor #7: Freeze Fast, Thaw SlowThe way in which beef is frozen, thawed and cooked has significant affects on creating that amazing beef flavor we crave.
When freezing beef, remember to freeze it fast. Beef has a lower freezing point (28°F) than water (32°F). Rapid freezing creates smaller ice crystals that cause less damage to cell membranes thus preventing moisture loss during thawing. To ensure fast freezing, make sure freezers are kept at 0°F or lower. (Optimal freezer temperatures are -10°F to -40°F.) Most beef sold to foodservice outlets has been commercially frozen at the plant. Rapid commercial freezing methods usually yield a higher quality end product than fresh beef frozen conventionally.
Freezer Burn
Sixty percent of consumers purchase enough beef to freeze for later use.* When frozen beef is improperly wrapped or partially thawed and refrozen it loses surface moisture. This dehydration by sublimation causes freezer burn. Appearing as a discolored, dry-looking surface, freezer burn is an irreversible condition. While it doesn’t make beef unsafe to eat, it does produce a tough texture and bland or rancid flavor in cooked beef.
Slow Down: It’s the Thaw LawSlow thawing prevents small ice crystals from thawing and refreezing into large crystals that cause further cell damage and moisture loss. In fact, thawing beef too rapidly at higher temperatures can actually undo the benefits of quick freezing.
Thaw Laws
- Thaw beef slowly in the refrigerator (35°F to 40°F); not at room temperature.
- Thaw beef in its packaging to prevent dehydration.
- Use thawed beef promptly.
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