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Sep 15, 2013 03:05 PM

Storing raw meat in grain

Hi. I bought a large chunk of short loin cheap because it was "nearing the best before date", wich only demonstrates that local supermarket staff being totally ignorant about the foods they are selling can be a good ting. We have a good deal left, even after a large steak dinner, two rounds of Pho.
I recall reading something about storing raw meat in rice or cereal, but googling that just gives me several pages of baby food recipes.

Anyone here that have any experience on the subject? Will this prevent the meat from going bad or drying out, or is it just a relict from the pre/refridgerator era?

I'm currently storing it wrapped in linen cloth, but the cut tends to dry out around the edges.

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  1. why would you store it in linen? that only serves to let it dry out. Please tell me it's at least in the refrigerator in its flaxen wrapping.

    Wrap it tightly in plastic or butcher paper, or put it into an airtight container, and put it into the fridge or freezer.

    I cannot come up with any way that storing it in rice or cereal would do anything but pack wet rice or cereal next to the meat, which is a high-speed, one-way ticket to complete spoilage of both.

      1. re: C. Hamster

        Carl Von Linde invented freezers....:)

        1. I've read a fair amount about the history of food preparation and cooking methods in general, but I've never come across storing raw meat in grains: it would seem like all that would do is speed up the spoilage of both the meat and the grain. Wrapping in linen sounds like something one might do if one's only food storage options were a spring house or a pie safe (or a handy snow bank): it might keep insects off, but that's about all.

          Plastic wrap or a tightly covered dish in the fridge would work much better.

          3 Replies
          1. re: tardigrade

            A linen wrap is better suited for an occupant of a sarcophagus. Or a young cowboy in Laredo, as cold as the clay. (The poem is older than Buck Owens' song).

            1. re: Veggo

              I see by your outfit that you are a cowboy!

              Just to stay on topic: I've come across references to wrapping cheese in cheesecloth soaked in vinegar or wine as late as 1960, but cheese is already preserved milk. But nothing else.

              1. re: tardigrade

                I still wrap cheese that way if I have a big chunk that I know we're not going to manage to eat quickly. It works...but just that -- it's already preserved, and the vinegar and cheesecloth serve to raise the acidity on the surface of the cheese, thus inhibiting mold growth.

          2. Is there a reason you can't just freeze it?

            1. Storing raw fish in fermented rice led to sushi. Is this what you're thinking of?