Handling & Storage

1. Handling & Storage

2. A Vital Spoke in the Foodservice Wheel BIG4 • Keep it CLEAN • Keep it COLD • Keep it Covered • Keep it MOVING • Handling and Storing Beef Fundamentals • Practices throughout the foodservice chain are vital to keep product fresh, safe and spoilage-free The

3. “The Big 4” • 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

4. Keep it Clean • 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

5. Keep it Cold • 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

6. Keep it Moving • FIFO: First In, First Out • Rotating minimizes spoilage and avoids losses • Helps ensure food safety, sustains product quality and maximizes customer satisfaction

7. HANDLING AND STORING FUNDAMENTALS: Fresh Beef • 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

8. HANDLING AND STORING FUNDAMENTALS: Frozen Beef • 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.

9. Too Much of a Cold Thing • 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

10. Thawing Frozen Beef • 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

11. VACUUM PACKAGED BEEF: How it Works • 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

12. Leakers • 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

13. Purge • 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

14. Odor • 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

15. ServSafe ® • For more information, please visit www.nraef.org/servsafe

16. Handling & Storage: A Vital Spoke in the Foodservice Wheel • 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 Covered Keep it MOVING • Vacuum packaged beef has been a significant product innovation increasing the shelf life of beef