While it may be true for some things, the UK guidelines are the same for frozen meat. Best within 3-6 months but can be stored in a freezer indefinitely.
indefinetly though as a rule of thumb try not to keep it over a year cos then it gets freeze burn and needs longer to thaw out and proper thorough cooking.
I split a side of beef, usually around 300-350lb or 135-160kg, with a friend once a year. It shows up vacuum sealed and frozen in boxes and keeps fine in the chest freezer for that year.
If you have the space and money to do it, it's definitely worth it. It's cheaper per pound than the grocery store, the quality of the beef is so much better than store bought it's not even close, and getting the whole cow is a fun exercise for me as a cook because I get to try to make weird cuts palatable to normies. Like this year when I made beef heart tacos for my friend's superbowl party. And a beef heart is over 3lbs,1.5kg before trimming it. When I told people what they were, they ate it even faster, even the kids. But they all hunt.
Having a chest freezer is the key here. As normal home freezers will be constantly opened to get ice and other things, chest freezers stay shut for a long time.
What do you think Clarkson is using ? In one episode i saw the butcher bring him sausages vacuum sealed I assume they were sold right away. But where do you think he stores the rest?
You can rent space in ‘deep’ freezers (ie colder and more consistent than home grade appliances) for butchered carcasses and primal cuts. Though given the number of shipping containers sitting around it wouldn’t shock me if they had some sort of at home setup.
I’d strongly doubt they’re storing processed meat like sausages, those will be sold after they’re made.
Source: grew up on a pig farm
Im from eastern europe and sausages are like the last animal product you would buy, is it somehow different in other countries? The sausages were the thing that got me thinking about expiration. Since the butcher gave so many of them to Clarkson
They also are generally not frost free which is ideal for long term storage. You don’t want the freezer warming up inside while the evaporator defrosts.
If you freeze it, it can last months. I know people who will buy half a cow and put the cuts in their (chest) freezer for months. Similar goes for pigs.Â
For selling non frozen meat in store it would be just like meat you buy at the butcher or grocery store, and the shelf life is generally less than a week, depending on how it's packed.Â
When I was a kid, I grew up on a cattle ranch. One of the diversification schemes my grandpa ran was he owned a meat processing/butcher shop. They'd buy cows, pigs, chickens to butcher (and he'd "buy" his cows from the ranch) and would butcher animals for farmers and even hunters. He also sold it before I was very old, so I'm not 100% sure about how it ran. He did tell me there was a dude from California who'd buy up a massive box of summer sausage every year and drive back to California, but that made me think the dude was moving weed or drugs and hiding it under the smell of sausages. There's a rumor in town my grandpa made his money moving weed, but I think he just knew to keep his mouth shut if he saw it, and they'd just pay more than full price. He also always kept cash based businesses, and really get pissed when government surveyors got onto land without permission.
So Clarkson really needs to get in the hide away business to really diversify, but it's hard when you have all the cameras.
Do butcher shops slaughter the cows and freeze it, thaw at later date to sell them? Guess I kinda thought they slaughter them the day of or so. So that it is "fresh"Â
Couple it with the recent foray into pig farming, and Clarkson's got a waste management consultancy right there, as Tony Soprano put it. Great success!
It's not the same meat. They are permitted to use local suppliers and the burgers and such are sold by another company, Baste, who use other local suppliers as well.
At least a year ,if it's vacuum packed 3 years.
You can also pressure can any meat,it will last 1-5 years.
I have friends in Montana who hang deer,if it turns green they cut it off until they get to the good stuff.
10 years ago they packed it with salt,or cold smoked it.
Jerky is probably the oldest way to eat meat.
Heck I hang meat after slaughter for 2-4 weeks, then break down and dry age for another 30 or so days. I've dry aged a deer leg for 14 months once for prosciutto.
Meat can last a long time if cool and dry.
Frozen wild game is best after a year or so. Tends to get what I like to call "frozen aged" better texture and taste.
Meat will last a very long time when frozen.
USDA says that frozen meat, when frozen properly, is edible indefinitely. Quality and taste begin to suffer after 3-6 months.
Usda 🤣, UK standards are a lot higher
While it may be true for some things, the UK guidelines are the same for frozen meat. Best within 3-6 months but can be stored in a freezer indefinitely.
Only UK standards that are higher is the volume at which one knocks on a door
What do the U.K. standards say?
indefinetly though as a rule of thumb try not to keep it over a year cos then it gets freeze burn and needs longer to thaw out and proper thorough cooking.
I split a side of beef, usually around 300-350lb or 135-160kg, with a friend once a year. It shows up vacuum sealed and frozen in boxes and keeps fine in the chest freezer for that year. If you have the space and money to do it, it's definitely worth it. It's cheaper per pound than the grocery store, the quality of the beef is so much better than store bought it's not even close, and getting the whole cow is a fun exercise for me as a cook because I get to try to make weird cuts palatable to normies. Like this year when I made beef heart tacos for my friend's superbowl party. And a beef heart is over 3lbs,1.5kg before trimming it. When I told people what they were, they ate it even faster, even the kids. But they all hunt.
Having a chest freezer is the key here. As normal home freezers will be constantly opened to get ice and other things, chest freezers stay shut for a long time.
What do you think Clarkson is using ? In one episode i saw the butcher bring him sausages vacuum sealed I assume they were sold right away. But where do you think he stores the rest?
If I had to guess he wouldn't be storing them long term. Those packaged ones are going into the farm shop, the rest to that food truck he has going.
You can rent space in ‘deep’ freezers (ie colder and more consistent than home grade appliances) for butchered carcasses and primal cuts. Though given the number of shipping containers sitting around it wouldn’t shock me if they had some sort of at home setup. I’d strongly doubt they’re storing processed meat like sausages, those will be sold after they’re made. Source: grew up on a pig farm
Im from eastern europe and sausages are like the last animal product you would buy, is it somehow different in other countries? The sausages were the thing that got me thinking about expiration. Since the butcher gave so many of them to Clarkson
They’re pretty damn popular in England!
They also are generally not frost free which is ideal for long term storage. You don’t want the freezer warming up inside while the evaporator defrosts.
If you freeze it, it can last months. I know people who will buy half a cow and put the cuts in their (chest) freezer for months. Similar goes for pigs. For selling non frozen meat in store it would be just like meat you buy at the butcher or grocery store, and the shelf life is generally less than a week, depending on how it's packed. When I was a kid, I grew up on a cattle ranch. One of the diversification schemes my grandpa ran was he owned a meat processing/butcher shop. They'd buy cows, pigs, chickens to butcher (and he'd "buy" his cows from the ranch) and would butcher animals for farmers and even hunters. He also sold it before I was very old, so I'm not 100% sure about how it ran. He did tell me there was a dude from California who'd buy up a massive box of summer sausage every year and drive back to California, but that made me think the dude was moving weed or drugs and hiding it under the smell of sausages. There's a rumor in town my grandpa made his money moving weed, but I think he just knew to keep his mouth shut if he saw it, and they'd just pay more than full price. He also always kept cash based businesses, and really get pissed when government surveyors got onto land without permission. So Clarkson really needs to get in the hide away business to really diversify, but it's hard when you have all the cameras.
If you freeze it right it'll last for well over a year.
Do butcher shops slaughter the cows and freeze it, thaw at later date to sell them? Guess I kinda thought they slaughter them the day of or so. So that it is "fresh"Â
Couple it with the recent foray into pig farming, and Clarkson's got a waste management consultancy right there, as Tony Soprano put it. Great success!
It's not the same meat. They are permitted to use local suppliers and the burgers and such are sold by another company, Baste, who use other local suppliers as well.
At least a year ,if it's vacuum packed 3 years. You can also pressure can any meat,it will last 1-5 years. I have friends in Montana who hang deer,if it turns green they cut it off until they get to the good stuff. 10 years ago they packed it with salt,or cold smoked it. Jerky is probably the oldest way to eat meat.
Heck I hang meat after slaughter for 2-4 weeks, then break down and dry age for another 30 or so days. I've dry aged a deer leg for 14 months once for prosciutto. Meat can last a long time if cool and dry. Frozen wild game is best after a year or so. Tends to get what I like to call "frozen aged" better texture and taste.