Handling & Storage

1. Keep it CLEAN

2. Keep it COLD

3. Keep it Covered4. Keep it MOVING

Handling and Storing Beef Fundamentals Practices throughout the foodservice chain are vital to

keep product fresh, safe and spoilage-free

A Vital Spoke in the Foodservice Wheel

BIG 4The

Most foodservice operators purchase beef as: Pre-cut, ready-to-use, fresh or frozen, portioned

steaks and roasts, or Vacuum-packaged subprimals, portioned in-house Ground beef, frozen or fresh patties, ground beef

chubs Fundamental factors to ensure safety are:

Time Temperature Sanitation

“The Big 4”

Applies to: Food prep, receiving and storage areas

Storage areas: Stack boxes off the floor, away from walls to ensure

good air circulation Watch for wet boxes…could be a “leaker” (vacuum

bag with broken seal) Good sanitation practices reduce potentially harmful

bacteria from spreading On the loading dock During fabrication or food preparation In the freezer or cooler

Keep it Clean

Even small temperature changes can impact beef’s safety, quality and palatability

Check product before accepting delivery (temperature + visual inspection) Immediately move to appropriate storage areas Never leave on the loading dock unattended

Cut subprimals under refrigerated conditions Return covered cuts to cooler (unless preparing immediately) Do not allow beef to remain unrefrigerated (unless preparing

immediately) Use safe thawing techniques

Refrigeration (in ridge pan on bottom shelf) Completely submerged under running water Cook directly from frozen

Keep it Cold

FIFO: First In, First Out Rotating minimizes spoilage and avoids losses

Helps ensure food safety, sustains product quality and maximizes customer satisfaction

Keep it Moving

Should be received at <40°F Should be refrigerated immediately between 32°

and 35°F Beef freezes at about 28°F

Prolong beef’s life … store in cooler! Temps above 40°F encourage bacteria

growth and compromise quality Always check your company’s specifications and

policies

Fresh BeefHANDLING AND STORING FUNDAMENTALS:

Recommended foodservice freezer between –10° and –40°F Freezing beef <28°F stops the growth of all microorganisms,

including those that might cause: Spoilage Food poisoning

Freeze Fast, Thaw Slow Minimizes the formation of larger ice crystals, which can

break cell membranes, causing moisture loss during thawing and cooking

Avoid freezing fresh beef in the foodservice kitchen. If you must: Wrap tightly with total film to product contact Freeze quickly If frozen between 0°F and –10°F, store for 6-12 mos.

Frozen BeefHANDLING AND STORING FUNDAMENTALS:

Signs of improperly packaged beef in frozen storage: Unacceptable odors and flavors Rancidity Freezer burn Discolored, dry-looking surface Safe to eat These effects are irreversible

Too Much of a Cold Thing

Rapid thawing NOT recommended Equally as damaging to beef as slow freezing Large ice crystals, increased microbial growth Increased purge during thawing Increased drip loss during cooking Product quality can be negatively affected

Cook beef directly from frozen, or from a fully-thawed state

Thaw slowly and completely in cooler with packaging material left intact Vacuum-packaged product can be thawed in running

water Thawing in a microwave is acceptable as long as the beef

is immediately cooked after thawing process

Thawing Frozen Beef

Most bacteria require oxygen (air) to grow and reproduce Vacuum bag virtually eliminates air

Significantly slow bacteria growth, AND… Slowing deterioration process to a minimum

Natural tenderization (or aging) continues

How it WorksVACUUM PACKAGED BEEF:

A very small percentage of all vacuum packaged beef Caused by faulty seals, or mishandling products that lead

to punctures during shipping or product transfer Familiarize yourself with company policies on leakers and

follow those guidelines

Leakers

Also called “exudate” or “weep”, purplish-red liquids found in packaged beef cuts

Amount may be an indicator of improper handling Purge increases as time from packaging-to-use

increases Causes:

Closely trimmed beef may purge more Some beef subprimals tend to have more purge than

others (knuckle/round tip, top sirloin butt, chuck roll) Enhanced or marinated product is not the same as

purge Storing the product at the recommended refrigerated

temperatures will keep purge to a minimum

Purge

Slight soured smell may exist when vacuum-packaged beef is first opened Usually a brief soured smell Normal Should disappear after exposure to air Higher storage temperatures may promote increased

odor If odor does not disappear:

Check box code dates If a leaker, check your company’s policy and follow those

guidelines

Odor

For more information, please visit www.nraef.org/servsafe

ServSafe ®

While not a glamorous part of the food business, handling and storing beef is vital to safe eating and maximizing product quality

Live by these simple rules:

Keep it CLEAN

Keep it COLD

Keep it CoveredKeep it MOVING

Vacuum packaged beef has been a significant product innovation increasing the shelf life of beef

Handling & Storage: A Vital Spoke in the Foodservice Wheel