Cut Matters for Long-Term Beef Storage

The Problem

Consumers wanting to extend the life of their beef purchases face the challenge of maintaining meat quality during frozen storage. Freezing prevents spoilage but can damage meat cells through ice crystal formation, leading to moisture loss, toughness, discoloration, and off-flavors. Understanding how factors like cut size and freezer type affect these outcomes helps support recommendations for maintaining bulk beef quality during storage.

The Work

Derico Setyabrata, Assistant Professor of Meat Science and Muscle Biology with the Dale Bumpers College of Agricultural, Food and Life Sciences and the Arkansas Agricultural Experiment Station, led a project to compare the effects of freezing on different cuts of beef. Published in Meat and Muscle Biology, the study compared three common beef cuts — strip loin, top sirloin, and eye of round — stored as large roasts or as individual steaks. Samples were frozen and thawed using three freezer types: an industrial blast freezer, a standard home refrigerator freezer, and a home chest freezer. Collaborators at Texas Tech University conducted trained consumer panel evaluations to assess sensory traits such as tenderness, juiciness and flavor.

The Results

The study found that product size had a greater impact on final quality than the type of freezer used. Larger sections retained better color and overall quality than smaller steak portions, although they experienced greater moisture loss. Individually frozen strip loin and top sirloin steaks tended to be tougher after thawing, while eye of round cuts were less affected due to higher connective tissue. Consumer panels rated most sensory traits similarly across freezer types, suggesting that typical household freezing practices minimally affect overall eating quality when meat is packaged correctly.

The Value

These findings highlight recommendations that could help consumers reduce waste, improve satisfaction, and extend the shelf life of frozen beef products. Setyabrata compared improperly frozen meat to a popped balloon: Once ice crystals form, the cells “pop,” leading to moisture loss and oxidation that degrade flavor and texture. With stable freezer temperatures and proper packaging, however, beef can be stored for a year or more without significant loss in quality.

About the Researchers