fbpx

grass fed

How to Thaw Ground Beef, Steak, Organ Meat, and More

by
Frozen beef - ground beef, steak, organ meat

It’s happened to all of us: You ask a family member to take the meat out of the freezer in the morning, but when you come home at 5 p.m., you find the meat still in the freezer. Keeping your freezer stocked with frozen beef, steaks, and even organ meat is always a good idea, but what happens when dinner is in an hour, and you need to quick-thaw? We’ve got your back. Knowing how to thaw ground beef and more—fast— is important so you don’t sacrifice flavor, tenderness, or taste!

Why You Need to Thaw Meat Safely

Meat that’s vacuum-sealed, flash-frozen, and shipped is much fresher than the unfrozen steaks you see at the store and gives you the longest possible shelf life. But as soon as the meat begins to thaw and the internal temperature goes above 40 degrees, bacteria that may have been present before freezing begins to multiply. Thawing meat safely is important to prevent foodborne illnesses caused by E. Coli, Salmonella, and Campylobacter.

How to Thaw Ground Beef, Steak, and Organ Meat Fast

There are three safe ways to defrost meat: in the fridge, in cold water, and in the microwave. The refrigerator is the safest and most recommended method, but if you are in a rush, cold water or microwave will work. With these tips and tricks, you’ll thaw meat safely and in time for dinner.  

Refrigerator (10 to 24 hours)

Thawing frozen meat in the refrigerator is the safest and most convenient method but also the slowest. Stew meat, ground beef, and steaks defrost within a day, whereas bone-in and whole roasts can take up to two days. To thaw meat in the refrigerator, remove it from the freezer and place it in a container or dish on the fridge’s bottom shelf to prevent dripping and cross-contamination. The meat is safe in the refrigerator for three to five days. If you decide not to use the beef during this time, you can still safely refreeze it.

Cold Water (30 minutes to 1 hour)

You have one hour until dinner time and a pound of frozen ground beef in your hands. What do you do? Defrost the meat in a bowl of cold water. First, ensure the frozen meat is sealed in leak-proof packaging, if it’s not, wrap the meat tightly in a resealable plastic bag, then submerge it in a bowl of cold tap water. Change the water every 30 minutes to ensure it stays cold and continues to thaw the meat. Foods thawed with cold water should be cooked immediately before consuming or refreezing.

Microwave (5 to 10 minutes)

Thawing in the microwave is the quickest method and is the go-to for many in a hurry. Open the package of ground beef, steak, organ meat, etc., and transfer it to a suitable-sized bowl or shallow dish. Put the bowl in the microwave and push the defrost button, or manually set your microwave to 50% power. Defrost for eight to ten minutes per pound, flipping the meat every few minutes until thawed. Some of the meat may have started to cook during defrosting, which is safe, but make sure you cook the meat immediately after thawing.

Now You Know How to Thaw Ground Beef—That’s a Job Well Done.

Thawing meat quickly can be a convenient solution when you’re short on time, but it’s important to do so safely to avoid the risk of bacterial growth or foodborne illness.The refrigerator, cold water, and microwave methods will come in handy as the summer grilling season approaches. At Oreganic, we ship to Oregon, Washington, Idaho, Nevada, and California, so now’s the time to stock up your freezer for those delicious summer dinners! 

Why “Grass-Fed” Doesn’t Cut It When It Comes to Beef Labels

by
grass fed cattle

What do you think of when you hear the words ‘grass-fed’? Or when you think about how organic beef is raised? If you imagine rolling green pastures and long, lazy days grazing, then this one’s for you. It turns out, you can’t always take a label at face value. We think everyone has the right to know what their label means. That’s why we’ve detailed why  “grass-fed” doesn’t always cut it. 

Why reading labels matters 

When the organic food label got its start in 1990, organic farmers wanted to differentiate their practices and products. But the “variations in the definition of organic from state to state” made it difficult to regulate. This lack of regulation led to any company being able to claim organic on its label whether it meets the rigorous standards or not. That means that beef and other ‘organic’ products you find in the store could say they’re all-natural, organic, certified, or any number of things and they’re only telling the partial truth. 

Some ways you can interpret the label is by understanding organic certifications and reading the fine print. And look for terms like 100% grass-fed and finished, third-party verified, GAP4 certified, and USDA certified organic. 

The difference between grass-fed and grass-finished

For now, let’s focus on the first part. Specifically, the difference between a label that says “grass-fed” and one that says “100% grass-fed and finished.” 

Grass (and grain) fed

An animal doesn’t need to eat grass its entire life to have the “grass-fed” label. Due to a lack of regulation, “as long as the cow was fed greenery at one point in its life, it can be labeled as grass-fed beef.” At one point in its life. That could be as little as one day spent grazing. More often, these animals started with a grass diet but ate grains for the remainder of their lives. So the label should technically include “grain-finished beef.” 

100% grass-fed and finished 

When the label gives not only the percentage but also says “finished” it means that from birth to butcher block, that animal ate a purely grass diet. With this diet, the meat “is ultimately the most nutrient-dense beef you can buy, and ideally what to look for when you purchase beef.” 

Oreganic’s process

At Oreganic™, we are proud of our process and stand by every label and certification we’ve earned. We meet the rigorous protocols and yearly audits to bear the USDA certified organic label. And we follow strict standards for our animals’ diets and welfare. Our animals live up to their 100% grass-fed and finished label and eat only certified organic grasses in open pastures their entire lives. Unlike many commercial animals, our animals never spend time in stressful, cramped feedlots.

We ensure the top care of our animals and top quality for our customers. And we raise our beef in the most natural way possible because we know stress-free, happy cattle produce better tasting meat (that’s better for you, too). 

Making a healthier choice 

The next time you see an organic label, make sure you understand what it’s saying––especially with subtleties like the animal’s diet. And the next time you’re craving a burger or prime rib, know that Oreganic™ stands by our labels and processes.