Here's The Beef
|
| Beef
Storage Chart |
| TYPE
OF BEEF |
FRIDGE
* |
FREEZER |
| Ground
Beef |
1
day |
2-3
months |
Variety
Meats
(liver, kidney, heart, etc.) |
1-2
days |
3-4
months |
| Stewing
Beef, Ribs, Stir-Fry Strips, Kabobs |
2
days |
3-6
months |
| Steaks |
3
days |
6-9
months |
| Roasts |
3
days |
9-12
months |
| Cooked
Meats, Cold Cuts |
3-4
days |
2-3
months |
| *
Number of days from the "packaged on" date
or from the purchase date if you buy from a full service
meat case. |
| • Note:
Some newer types of fresh meat packaging allow for
longer storage times in the refrigerator and contain
a "best before" date. Once these packages
are opened, the meat should be used as recommended
in the Storage Chart, even though the "best before" date
may be later. |
| • Regular
meat packaging is not suitable for freezer storage.
Always wrap meat in plastic freezer bags or heavy duty
aluminum foil, squeezing out as much air as possible
before sealing to help prevent freezer burn. |
|
|
(Click
on the different areas of the above image to see photos
from a cut done in Saskatchewan.)
 |
 |
 |
| Front,
85 Lbs. |
Neck
and Leg |
Hind
Quarter
(grass fed only) |
Statistics
| Breed |
Avg.
Number of breeding cows per 100 acres* |
Pounds
of avg carcass per head wt. at 15 months off grass |
Pounds
of carcass weight per acre |
Retail
carcass yield % saleable weight |
Pounds
of retail product per acre |
| Simmental |
23 |
556 |
115.0 |
69% |
79.4 |
| Waygu |
38 |
442 |
151.1 |
55% |
83.1 |
| Shorthorn |
28 |
532 |
132.4 |
65% |
86.1 |
| Hereford |
30 |
552 |
147.2 |
64% |
94.2 |
| Murray
Grey |
32 |
547 |
157.7 |
67% |
105.7 |
| Angus |
33 |
543 |
161.7 |
68% |
110.0 |
| Lowlines |
54 |
418 |
203.1 |
76% |
154.3 |
|
*90%
calving rate.
Trangie
Research Center data. Regions will vary but similar
averages should apply.
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