Quick Answer
FREEZING PREGRIND BEEF IS A GOOD IDEA. IT HELPS TO BREAK DOWN CONNECTIVE TISSUE AND MAKE THE MEAT EASIER TO GRIND. THIS TECHNIQUE IS ESPECIALLY USEFUL FOR GRINDING CHEWY CUTS LIKE BRISKET OR SHANK.
The Science Behind Freezing Meat
Freezing meat before grinding is based on the principle of denaturing proteins. When meat is frozen, the proteins in the connective tissue break down and become more manageable. This process is called “protein denaturation.” Research shows that freezing meat at 0°F (-18°C) for 14 days can break down up to 70% of the collagen in the meat.
Practical Applications
In terms of technique, it’s best to grind frozen meat when it’s still slightly frozen. This will help to prevent the meat from becoming too warm and developing bacteria. Aim for a temperature of around 25°F (-4°C) before grinding. When grinding, use a sharp blade to minimize the amount of force required, which can cause the meat to become overworked and develop a tough texture.
Grinding and Storage
After grinding, it’s essential to store the meat in a clean, airtight container and keep it refrigerated at 40°F (4°C) or below. Ground meat can be safely stored for up to three to four days in the refrigerator or up to three months in the freezer. When freezing, use airtight containers or freezer bags to prevent freezer burn and maintain the quality of the meat.
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