Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: RawBeef on August 22, 2018, 09:51:39 pm
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I'll be ordering 8 days worth of grassfed ground beef, but the supplier says they only recommend it for 6 days in the fridge.
what should i do with the other 2 packages?
should i freeze them, 'dry-age' them in butcher paper or just keep them in the vacuum packaging??
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no theres no need to frreze it.. even if it stay 10 days nothing bad gonna happen lol just make it hang or switch sides everday..
If its ground nothing bad gonna happen too it will start predigest somewhat just let it fresh air every day 10min and put back
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So should i wrap it in parchment paper instead of the vacuum plastic it comes in?
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are you ordering ground due to a price reduction, if not, suggest getting roasts (large chunks) and hanging them in your fridge and slicing each meal off when desired? It will age nicely that way.
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yes grass fed ground beef is the cheapest i can get
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Also i forgot to mention the ground beef is vacuum sealed, so i assumed it would last at least a week or 2 :/
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Also i forgot to mention the ground beef is vacuum sealed, so i assumed it would last at least a week or 2 :/
For god's sake do NOT leave it in the fridge for too long in vacuum-sealed form. That allows anaerobic bacteria to act on the raw meat, possibly causing botulinism. My general rule is to allow the raw meats to air. If I left them vacuum-sealed in the fridge in the past, I would never leave them for more than 5 days max before eating them, after experimentation. Basically, anything left vacuum-packed for 7+days usually left a very nasty taste in my mouth which was quite unlike the taste of raw, aged meat exposed to oxygen.
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Thx for the warning, the butcher says it's fine for 6 days with ground meat.
I have vacuum rib eyes in the fridge from last week that are good until 4 september tho :/
So should i get the ground beef out of the vacuum and wrap them in parchment paper on a wooden plate? this allows enough air right?
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For god's sake do NOT leave it in the fridge for too long in vacuum-sealed form. That allows anaerobic bacteria to act on the raw meat, possibly causing botulinism. My general rule is to allow the raw meats to air. If I left them vacuum-sealed in the fridge in the past, I would never leave them for more than 5 days max before eating them, after experimentation. Basically, anything left vacuum-packed for 7+days usually left a very nasty taste in my mouth which was quite unlike the taste of raw, aged meat exposed to oxygen.
Oh and why are the vacuum ribeyes i got still good until 4 september? i bought them last week.
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Ignore dates on labels.
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Ignore dates on labels.
if botulism was a concern it wouldn't be legal to put those dates on there would it?
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if botulism was a concern it wouldn't be legal to put those dates on there would it?
They are assuming the meat will be cooked before consumption, so the bacteria would not be present in that case.
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well not really, because if i just sear the outside it would not destroy the botulism right?
botulism needs to be heated at 120°C all through the meat to destroy it, no one who sells rib eye will assume the consumer will cook it well done like that...
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the point is not to mess around with sealed meat where anaerobic bacteria can flourish. Simple as that. Plus it won't taste as good as air exposed stored meat. There others besides botulism.
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Yes i agree, but i prefer not to freeze it because it kills the beneficial bacteria.
so what should i do? keep it in the vacuum until the date and then put it on a wooden plate wrapped in parchment paper in the fridge?
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I've never had to share a fridge before with other's stuff in there.. Maybe you could get a large covered container, and break the meat apart into chunks, place them in the container, and take off the lid to get air twice a day, and ideally turning the chunks over each time.
Personally, I find ground beef a little hard to eat, as in, I don't care for the taste without having to disguise it with salt, pepper, etc. thus I buy the cheaper roasts and thinly slice with a very sharp knife.
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I've never had to share a fridge before with other's stuff in there.. Maybe you could get a large covered container, and break the meat apart into chunks, place them in the container, and take off the lid to get air twice a day, and ideally turning the chunks over each time.
Personally, I find ground beef a little hard to eat, as in, I don't care for the taste without having to disguise it with salt, pepper, etc. thus I buy the cheaper roasts and thinly slice with a very sharp knife.
Ok that sounds like the high meat method, can i use plastic containers for this too if it's only for a week?
What is different about the ground beef taste?
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it tastes like mush in my mouth. But then some people like oatmeal. I don't use plastic. A large glass bowl with lid will work fine. Maybe forget the lid and cover with cotton cloth, changing it out every couple of days. Point is it sounds like you're worried about getting contaminants from the other foodstuffs in the fridge. cloth cover would work then. Are you sure you just don't to buy a small mini fridge to keep your meat in>
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it tastes like mush in my mouth. But then some people like oatmeal. I don't use plastic. A large glass bowl with lid will work fine. Maybe forget the lid and cover with cotton cloth, changing it out every couple of days. Point is it sounds like you're worried about getting contaminants from the other foodstuffs in the fridge. cloth cover would work then. Are you sure you just don't to buy a small mini fridge to keep your meat in>
Thx for the ideas!!
yeah i'm getting a private fridge soon!
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For god's sake do NOT leave it in the fridge for too long in vacuum-sealed form. That allows anaerobic bacteria to act on the raw meat, possibly causing botulinism. My general rule is to allow the raw meats to air. If I left them vacuum-sealed in the fridge in the past, I would never leave them for more than 5 days max before eating them, after experimentation. Basically, anything left vacuum-packed for 7+days usually left a very nasty taste in my mouth which was quite unlike the taste of raw, aged meat exposed to oxygen.
anaerobic bacteria??
botulinism?
do tell more..
alao what will happen if i eat botulinism
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https://www.wired.com/2011/02/disease-botulism-arctic/
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What about "high meat" ?
so raw meat is bad and botulunism?
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What about "high meat" ?
so raw meat is bad and botulunism?
High-meat is raw meat exposed to air, so is fine.
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High-meat is raw meat exposed to air, so is fine.
and if its not exposed to air then its deadly?
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and if its not exposed to air then its deadly?
Well, not immediately perhaps, but once the anaerobic bacteria multiply, it becomes a problem. Also, there is the problem with the plastic containing the raw meat.