Beef tenderloin

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Beef tenderloin, a highly prized and exceptionally tender cut of beef, requires meticulous storage to preserve its delicate texture and rich flavor. Proper handling and storage are crucial for food safety and to ensure this premium cut delivers an outstanding culinary experience.

Storage Time

Raw beef tenderloin can be safely stored in the refrigerator for 3–5 days, and in the freezer for up to 6–12 months for optimal quality.

Temperature

Always keep raw beef tenderloin refrigerated at a consistent temperature of 0–4°C (32–40°F) to inhibit bacterial growth. For long-term storage, maintain a freezer temperature of -18°C (0°F) or colder.

Freezing

To freeze beef tenderloin, first pat it dry with paper towels. Wrap individual portions tightly in plastic wrap, then in aluminum foil, or place them in heavy-duty freezer bags, pressing out as much air as possible to prevent freezer burn. Label with the date. For thawing, transfer the frozen tenderloin to the refrigerator 24-48 hours before cooking, allowing it to thaw slowly and safely. For quicker thawing, submerge the sealed package in cold water, changing the water every 30 minutes until thawed, then cook immediately. Never thaw at room temperature.

Signs of Spoilage

• A distinct sour, ammonia-like, or unpleasant odor, which is a clear indicator that the meat has spoiled.
• Changes in color, such as the meat turning dull gray, brownish, or developing green spots, rather than its vibrant red hue.
• A slimy or sticky texture when touched, indicating bacterial growth on the surface of the beef tenderloin.