You’ve probably heard a lot about the benefits of freezing your food. Whether it’s to extend its shelf life, keep it at peak freshness, or simply because you don’t want to eat something right away.
But what is freezing and how can it help with maintaining the quality of your beef? If you’re looking for ways to preserve the taste and appearance of your steaks, tenderloin might be for you. It has one of the highest levels of water in its muscle fibers, which makes it an ideal choice for freezing. You can also cook frozen tenderloin just as you would if it were raw (because who wants to see that beautiful red color fade?).
What is Tenderloin?
Tenderloin is a cut of meat from the steer’s tenderloin region. The tenderloin is located between the spine and the sirloin section and it consists of mostly tendinous tissue. The tough fibrous covering of the tenderloin makes it an ideal candidate for tenderizing and marination so that it can be grilled or braised. If you’ve ever had beef tenderloin, then you know that it’s one of the most tender cuts of beef. In fact, it’s so tender that it has a very high percentage of water. This is what makes it the ideal cut for freezing.
Types of Beef Tenderloin
There are three different types of tenderloin. The first two consist of a single muscle, while the third is a blend of two different muscles. The three types of tenderloin are the fattier, lean, and leanest. The fattier tenderloin is the thicker and fattier of the three types. It also has more intramuscular fat. This is a great cut for braising and pot roast.
The leanest tenderloin is the leanest of the three types and also has the lowest percentage of water. It’s best cooked rare or medium-rare. The last type is the fattier and lean tenderloin combination. This has both the fattiness of the fattier type and the leanness of the leaner type.
Frozen Beef Tenderloin Should Be Thawed in the Refrigerator
When you freeze beef tenderloin, it needs to be fully frozen. This means that when you place it in the freezer, it should still be frozen on the inside and ice should be forming on the outside. If it’s frozen solid throughout, you’ll need to thaw it in the refrigerator. Ideally, you want to remove it from the freezer about 24 hours before you plan on serving it.
If you have a busy schedule or you’re throwing your dinner together last-minute, you don’t want to be thawing out beef tenderloin. When you’re ready to cook it, simply bring it to room temperature and then proceed with your recipe.
When Can You Use Frozen Beef Tenderloin?
You can use frozen beef tenderloin anytime you would use fresh tenderloin. It’s best used for roasts, stir-fries, and casseroles. There are some special advantages to using frozen beef tenderloin when cooking. For example, you can use frozen beef tenderloin whenever you want a quick meal but don’t have much time. It can also be a cheap alternative to expensive cuts like rib eye.
There are some things you should keep in mind when using frozen beef tenderloin. For example, you should always thaw beef tenderloin out completely before cooking it. If you don’t, you risk developing food poisoning.
Tips on How to Freeze Beef Tend
– Freeze Beef Tenderloin on a Plate or Tray: Freezing beef tenderloin in a tray or plate will help minimize surface air exposure, which will help retain the quality of the beef.
– Use a Freezer Bag to Freeze Beef Tenderloin: Thawing beef tenderloin in the fridge or defrosting it on the counter can leave it exposed to bacteria, which can make you sick. Using a freezer bag will help prevent this from happening.
– Freeze in the Center of the Shelf: Beef tenderloin should be placed in the middle of the shelf in order to maximize exposure to colder temperatures.
– Thaw Beef Tenderloin in the Refrigerator: This is a no-brainer, but it should go without saying. Make sure to eat your beef tenderloin no more than 2 days after it’s been thawed.
Whether you’re looking at extending the shelf life of your steaks, wanting to buy in bulk, or simply don’t want to eat something right away, freezing beef tenderloin can help. There are a few things you can do to help ensure that your beef stays fresh and safe to consume. For example, be sure to thaw it in the fridge and not on the counter. Additionally, you should always freeze it in the middle of the shelf so that it can be exposed to colder temperatures. You should also consume it no more than 2 days after it’s been thawed.