Beef, being a food rich in protein, plays an essential role in a balanced and healthy diet, which is why it is present in most kitchen dishes. It is important to know that once the beef has been cooked, it must be handled with some care to maintain its optimal characteristics for a longer period during storage.
A key to the correct handling of cooked beef, which will not be consumed immediately, is to keep it for as short a time as possible at risk temperatures (that is, between 4°C and 60°C). They are called risk temperatures because it is ideal for microorganisms to reproduce.
Cooling after cooking is essential since it must ensure that favorable conditions for the growth of microorganisms are avoided.
To do this, it is recommended to cool in two stages: first, lower the temperature of the cooked meat to 21ºC in a time of no more than 2 hours; if the food does not reach 21ºC within 2 hours, it should be discarded or reheated to 74ºC and then cooled again. The second stage consists of lowering the temperature to 4°C in less than 4 hours, under refrigeration.
For the first cooling stage, it is recommended to portion the food as this allows it to cool faster, either by cutting large pieces into smaller pieces or dividing the beef stew into several smaller containers. Placing the containers with the cooked meat in an ice water bath helps accelerate the temperature drop.
It is not advisable to store large quantities of hot food in the refrigerator to cool it down. Refrigerators are designed to keep cold foods cold, not to quickly cool hot foods, which is why foods are refrigerated during the second cooling stage when they are already at a temperature less than or equal to 21°C.
To store cooked meat, it must be properly protected to prevent it from drying out or absorbing odors. To do this, it should be stored in tightly covered containers or in airtight bags. Commercial Vacuum Sealers Unlimited bags can also be used to better preserve its sensory characteristics.
Cooked meat must be stored on the upper shelves of the refrigerator, avoiding storage under or next to raw foods to avoid any contamination. Likewise, try to arrange it so that air can circulate it.
You must ensure that the refrigerator is working properly and remains below 4°C, try not to oversaturate the refrigerator, and do not leave it open for long periods to avoid increasing the internal temperature of the refrigerator and consequently that of the stored food.
The recommended refrigerated storage time (at 4°C) for cooked meat is 3 to 4 days after its preparation; after this time it is preferable to discard the food.
Another way to preserve cooked meat is by freezing which helps maintain the sensory and microbiological characteristics of the food for longer. Cooked meat can last in the freezer for 2 to 3 months. If it is left longer, there may be sensory deterioration of the cooked meat, especially if it has a high-fat content since it begins to go rancid.
Correctly handling cooked beef will allow it to be preserved in optimal conditions during the recommended refrigeration or freezing time mentioned above.