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Questions about storing meat in single-serve portions?


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Questions about storing meat in single-serve portions?

nothingswrong | Feb 16, 2014 11:01 PM

First off, I was a vegetarian and/or vegan for most of my life until a couple years ago, so please forgive my ignorance on this topic...

Doctor's orders are to increase my protein intake as much as possible to try and build back some muscle after all these years of illness.

Caveats begin...

I can't stomach any nut butters, beans or legumes, eggs, or seafood/fish of any kind. Also cannot do chicken. And I'm lactose intolerant.

I currently eat around 35-40 grams of protein per day, and it's mostly "incidental" protein via potatoes or carbs. I can eat one small serving of low fat dairy per day.

The only meats I can stomach have to be virtually fat-free, well-cooked, and expensive (high quality).

So far, these include:

-well-done beef filet
-white turkey breast meat
-sparingly can eat 90/10 freshly ground beef from the butcher

All of these have to be eaten in small portions. Hence the issue with storage.

My butcher sells beef filet tails at roughly $35 a pop. I can only eat about 1/4 to 1/3 of one at a time.

Similarly, a turkey breast could easily last me 4 or 5 meals.

How can I portion these meats out so I can freeze and cook as needed? Is it possible to slice up a raw beef filet and freeze 1 oz. portions? How would you cook them? Thaw then grill?

Can you slice up a raw turkey breast and roast small pieces as needed? Thaw then roast?

Ground beef is the easiest of the bunch; I'm thinking of portioning into meatballs or hamburger-like patties and freezing those so I can cook one at a time.

Any general tips on storing, thawing, or cooking frozen meat appreciated. I have no experience cooking meat from the freezer. Thanks.

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