Rabbit meat is considered one of the most dietary types of meat. Its benefit lies in the low amount of fat, this product is rich in protein, vitamins and trace elements. It is recommended as the first meat supplement for babies. Keeping rabbits has many nuances. In this article, we will tell you how to store rabbit meat correctly.
How to choose fresh rabbit meat
First of all, you need to know the rules for choosing fresh meat:
- fresh rabbit meat has a dense structure, pink color and strong bones;
- it should not have bruises and skin remnants, except for the paws;
- 100% guarantee that the carcass is fresh – it is sold with uncut giblets.
Importantly! If the rabbit cuts easily on the bone, it is stale.
You should also consider:
- Buy from farmers to order, as this is a guarantee of receiving a fresh carcass.
- If the storage period of more than 5 days is indicated on the meat in a vacuum, it contains preservatives.
- The weight of a fresh carcass should not be more than 1-1.5 kilograms. This means that the rabbit was young, its meat is more tender and tasty.
How to properly handle a rabbit
Before processing, the fresh carcass should be placed in the refrigerator for 8-10 hours (overnight) at a temperature of 1°-2 ° C, so that the meat ripens. Then it should be soaked in cold water for 2-3 hours, the same is done after treatment to clean excess blood from the joints.
A fresh rabbit should be processed as follows:
- dry with paper towels;
- put on a cutting board;
- cut off the hind legs with a knife and cut through the bone;
- cut off the front paws;
- chop the rest along the spine into portions.
If you will cook the breast separately, cut the fillet with a sharp knife.
After freshening or purchase, it is recommended to put the carcass in a bag and put it in the “zero chamber”. You can cut it into portions, put it in a pan, and soak it in this form at a temperature of 5 °C for 8-10 hours, periodically changing the water.
For cooking, it is also recommended to marinate ready-made portioned pieces, and store in this form in a tightly closed container for no more than 2 days at a temperature not higher than 5 °C.
In whole or cut form, they are stored at a temperature from 0 to 4 °C for no more than 4-5 days. This will give the product a rich taste, the meat will ripen and become even more useful.
Storage in the freezer
For freezing, it is not recommended to use the meat of a freshly slaughtered animal. The whole carcass is hung on special hooks in a cold room (2-5 °C) for 5-8 hours. Then it can be placed in a bag and frozen. The carcass cut into parts should also be packaged in bags with a tight fastener and frozen.
The shelf life of whole or disassembled carcasses is up to 6 months at a temperature of -18 °C and below.
In order to make blanks for baby food, you should cut the breast and white meat, cut it into pieces, put it in portions in bags, and then sign. For such purposes, a frozen rabbit is stored for no longer than 6 months.
If you have already bought a frozen rabbit, you should, without removing it from the package, store it for no longer than 2 months under the conditions specified by the manufacturer (usually it is a temperature not higher than -18 °C).
Boiled rabbit meat
In order not to freeze the finished product, it can be stored in the refrigerator for several days. To do this, it is better not to remove the finished rabbit meat from the broth, so that it does not get stale. You can also put the boiled rabbit on a plate, wrap it in a bag or cling film.
Rabbit meat can be stored in vacuum form. In this case, the storage period is up to 14 days.
How long can you keep a rabbit in the refrigerator:
- up to 2 days on a plate;
- up to 3 days in broth;
- up to 7 days in vacuum packaging.
Storage temperature is 5 °C.
If you leave the meat in the “zero chamber”, then the term, how long it will remain fresh in a vacuum, will be 14 days.
For convenience, boiled rabbit can be stored in mashed form. Beat it in a blender with the addition of broth, spread it in plastic cups or disposable trays in portions, wrap it in cling film and store it under the above conditions.
They preserve the taste and useful properties of the cooked meat preparation well. To do this, it is steamed or cooked in broth with the addition of vegetables. Cool, pack in tightly closed bags and store in the freezer for up to 3 months at a temperature of -18 °C and below. This is the best way to store a rabbit for nursing, as you can prepare portions of the required size at one time.
To defrost raw or ready-made meat, you need to take it out of the freezer, put it on the bottom shelf of the refrigerator, and leave it for 6-8 hours without removing it from the bag.