The meat is a perishable product. We do not package the meat packer is set for meat storage brinker

Tuesday kokkailtiin steak or the other. My responsibility for my viherpiiperönä snapped steak with beetroot pulp production (ie, potato and beetroot grating, chopping the onion and the like. Design steaks brinkers food bv on a baking sheet) and seasoned butter mixture. Mixing on the ground that all the ingredients were mixed together really is a (butter, spices, herbs, lemon juice), formulated a stick and put in the fridge. You yourself sneaked Potkonen in the freezer with the idea of "it does not then at least not melt", as a result, then it was all frozen. I almost even clever to resolve the issue by putting Potkonen in the microwave oven, until, fortunately, I realized I use a little common sense .. meat of clubbed first in every kitchen, and then there was a "lihapöllyissä". Ventilation does not have any of the best of our teaching kitchens, and we always get the nice aroma throughout the rest of the day (or life) with us after cooking. In particular, the private thatch sucked now, fleshy flavors really closely to itself! Below is footage of this vintage steak!
Minced meat is ground on the same day, when it is delivered to customers. It is packaged in bulk in the bag, so fast freezing is important. Freezing meat in flat, leak-proof brinkers food bv package, the package freezing and, if necessary, to melt quickly. Minced meat is worth to melt slowly, that is, in the fridge the day before. Roasts and stews / cooking the meat can be frozen vacuum packs or open them and slice and dice their purpose of use. Meat storage
The meat is a perishable product. We do not package the meat packer is set for meat storage brinkers food bv temperature and expiry date. We sell the meat is fresh, or it has not matured or matured. Raw meat you can choose to ripen two weeks less than 2 degrees. The temperature of your refrigerator you should check before maturation, during which the vacuum must not leak. If the container is leaking, brinkers food bv please contact us. Matured product characteristics are the tart scent and softness of the meat. The scent may not be sharp and stay in the meat. Raakakypsyneen meat cutting remains on the surface with your finger pressed the button in the second. Maturing, improving only roasts and loins tenderness. Stew / soup of meat is immediately ready for cooking or freezing. They do not have to tenderise. Soup / patalihoista a body of the muscles of the front of the food is prepared by stewing. Meat connective tissue softening and meat tenderization occurs mild and long cooking time. Maturing,
Maturing, and mureuttamien the same meanings hanging in meat mureuttamista its own enzymes. Also, marinating and freezing tenderizing the meat to a certain extent. Tenderness of the meat is also affected by the animal's age, sex, and race.
Help to tenderise the optimum temperature is close to zero, in which case the raw meat can be matured for several weeks. The higher the temperature, the faster is the tenderization. The temperature shall not be more than 4 degrees. In this case, the flesh of bacteria brinkers food bv to multiply and cause pollution. Raw meat is preferable to ripen at a low temperature for a longer time than at a high temperature for a shorter period of time.
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