Find out some of the differences between frozen beef and fresh beef

Fresh beef is generally considered superior to frozen beef, although beef flash-frozen by the producer is an exception to this rule. Flash freezing captures and preserves the meat without compromising quality, nutritional value, taste and texture. If you’re looking to save money, don’t forget to check out beef in the freezer next time you're in your local PAK’nSAVE.

Affordability

Frozen meats are often cheaper than buying fresh because they're less likely to expire on the supermarket shelf. You may find a frozen premium cut of beef can be snagged for a fantastic price.

Storage life

Fresh beef can be refrigerated in its original packaging for three to five days. This is reduced to two days for smaller cuts such as ground mince and diced beef because of its increased surface area exposed to bacteria. Cook by the use-by-date stated or freeze immediately to extend its storage life.

You can extend the storage life of beef by freezing it:

• Minced beef can be frozen for up to 4 months
• Steak can be frozen for 4-8 months, flavour deteriorates after 4 months
• Beef roast joints can be frozen for 6-8 months, flavour deteriorates after 6 months

Convenience

Both fresh and frozen beef are very convenient. Fresh beef can be refrigerated for up to 5 days so you have plenty of time to cook it or conveniently freeze by its use-by-date. Having beef in the freezer is the ultimate convenience but you need to allow time to defrost before cooking.

Taste and texture

There is little discernible difference between the taste and texture of fresh beef and beef commercially flash-frozen at peak freshness. In fact some chefs believe the taste and texture of beef to be even better after freezing.

You should be aware that freezer burn has a detrimental effect on the quality of frozen beef. Care should be taken to prevent damage to the beef packaging and if you see any signs of ice crystal formation you’ll find this beef will be tough and very dry to eat.

Nutrition

Freezing has minimal effect on the nutritional composition of beef.

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