My wife bought a couple of 3.5 lb rump roasts to cooked and served next
Saturday. (family dinner) Question is should we freeze them, or will they
keep for a week in the frig?

LT

In article et>,
"LT" > wrote:

> My wife bought a couple of 3.5 lb rump roasts to cooked and served next
> Saturday. (family dinner) Question is should we freeze them, or will they
> keep for a week in the frig?
>
> LT

Personally, I'd keep them in the fridge. Others might not. "Official"
guidelines would probably to say to use within 3 days of purchase.
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

Thanks.. my inclination was to freeze, so in they go,.

LT

Last time I had a roast that size,I left it in the fridge for 5 days
before I got around to taking it out to cook. It smelled,threw it out.
Depending on how you cook it,you may want to start with it frozen
anyway. i'd do a frozen one in the dutch oven for about 50 minutes,and
it should be just done all the way through.In the Crock Pot all
day,you'll never know the difference between frozen or fresh.[call me
when its done!]

Last time I bought a roast that size,I left it in the fridge for 5
days.When I pulled it out to cook it,it stunk.Threw it away. Depending
on how you cook it,you may want to start with it frozen anyway.if you
do them in a crock pot,you'll never know the difference. I like to do
mine in my dutch oven,frozen,for about 40-50 minutes,with broth and
veggies,or broth and sauer kraut.[Leaves the inside a bit rare-poormans
prime rib!!]

On Sat, 7 Jan 2006, LT wrote:

> My wife bought a couple of 3.5 lb rump roasts to cooked and served next
> Saturday. (family dinner) Question is should we freeze them, or will they
> keep for a week in the frig?
>
> LT
>
>
>
>

I'd freeze them.

Elaine, too

LT wrote:

> My wife bought a couple of 3.5 lb rump roasts to cooked and served next
> Saturday. (family dinner) Question is should we freeze them, or will they
> keep for a week in the frig?

They'll keep for about a week from pack date if done in the store. If
cryopacked, they'll be good for about 45 days from pack time. If this
takes it more than a couple days past the "sell by" date, I'd leave them
in the packaging for maybe 4 days and then take them out, give them a
quick rinse and put them in the fridge on a rack on a tray with a paper
towel draped loosely over them. They'll dry-age a bit which will
intensify the beef flavors.

Beef will last about 3 weeks exposed to air (on a rack so air can
circulate completely around it) before it dries to the point where it
needs to be trimmed. It will run well over a month uncovered before
spoilage proceeds to any appreciable degree.

Pastorio

"Bob (this one)" > wrote in message
...

> Pastorio

Have you been away Bob, or have I just not been getting your posts?

O

"Ophelia" > wrote in message
.uk...
>
> "Bob (this one)" > wrote in message
> ...
>
>> Pastorio
>
> Have you been away Bob, or have I just not been getting your posts?
>
> O
I've been missing your posts, Bob. I was beginning to think I have you
killfiled (by mistake of course.)
I know you are not snowed in!
Dee Dee
Shenandoah Valley, VA

"Dee Randall" > ha scritto nel messaggio
...
>
> "Ophelia" > wrote in message
> .uk...
>>
>> "Bob (this one)" > wrote in message
>> ...
>>
>>> Pastorio
>>
>> Have you been away Bob, or have I just not been getting your posts?
>>
>> O
> I've been missing your posts, Bob. I was beginning to think I have you
> killfiled (by mistake of course.)
> I know you are not snowed in!
> Dee Dee
> Shenandoah Valley, VA

I think Bob was discovering exotics dishes
Pandora
Germagnano Valley (To)
>
>

Pandora wrote:
> "Dee Randall" > ha scritto
>
>>"Ophelia" > wrote
>>
>>>"Bob (this one)" > wrote
>>>
>>>>Pastorio
>>>
>>>Have you been away Bob, or have I just not been getting your posts?
>>>
>>>O
>>
>>I've been missing your posts, Bob. I was beginning to think I have you
>>killfiled (by mistake of course.)
>>I know you are not snowed in!

We were "iced in" during the week before Christmas. I live on a farm
with a long, hilly driveway (I can get my car up to 40 MPH on it) much
of which is shaded and protected by trees. Snow builds up and becomes
ice. The drive became impossible to traverse without special effort. I
scattered 80 pounds of salt along the more icy parts of it just to be
able to drive on it without sliding over the edge (the drive is partly
carved out of a hillside - no guard rails).

>>Dee Dee
>>Shenandoah Valley, VA

Yes. I drove past your exit of Rt 81 at a great rate of speed... <LOL>

> I think Bob was discovering exotics dishes
> Pandora

I've been doing a lot of travelling in recent weeks. Virginia to New
Jersey for a few days. Canada for several more. Back to New Jersey for
still more and finally back to Virginia to recuperate from the "vacation."

Made lots of things from gingerbread (posted a picture of my daughter's
Eiffel Tower in alt.binaries.food). Houses, sleighs, gift boxes,
ornaments. Created an igloo from sugar cubes and royal icing - never saw
one, but seemed like a reasonable idea; worked wonderfully.

I helped put together a rather over-the-top buffet at my sister's house.
Did a stracotto di manzo al ginepro (braised beef with juniper), salmon
in puff pastry, cream-based chicken stew and lots of other foods. Others
did pastas, lamb, pork, desserts by the dozens, salads of several sorts
and too many dishes to mention. I'm not going to need to eat until April.

Pastorio

Meat spoilage rates...

Why is it that beef, which has been aged, keeps so much longer (raw) in
the 'frige than pork???

I thawed a package of pork sausage about 4 days ago. It was in a sealed
plastic "chub". The salt should have preserved it but when I cut the end
off of the package today to use it, it stank to high heaven. :-( I had
to toss it. The venison sausage I had thawed out was 3 days old and it
was fine.

I've found that, when I purchase pork steaks, chops or roasts, I either
have to freeze them right away or use them within 24 hours, or they rot!

I had a lovely (beef) round roast in the 'frige for 5 days and it did
not even start to smell high. I had done some top round in chunks and
marinated in soy sauce and it sat for 5 days also, and did not go bad.

Chicken is usually okay for 2 to 3 days raw.

Raw emu keeps for a good 10 days, but that is meat I process myself.

What is the deal with pork? Is it the high fat content, or maybe just
where I am purchasing it from???
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> Meat spoilage rates...
>
> Why is it that beef, which has been aged, keeps so much longer (raw) in
> the 'frige than pork???
>
> I thawed a package of pork sausage about 4 days ago. It was in a sealed
> plastic "chub". The salt should have preserved it but when I cut the end
> off of the package today to use it, it stank to high heaven. :-( I had
> to toss it.

Fresh pork sausage does not contain anywhere near enough salt to
preserve it, or you couldn't eat it... but just enough salt that it
really doesn't freeze well, shouldn't be stored in a home freezer more
than ninety days. It's 'ground' pork, with herbs, and it's
pre-packaged chub mystery meat... that is by far the worst combination
for long shelf life. You shouldn't leave even high quality, freshly
made, never frozen fresh pork sausage, like from a specialty butcher
shop, in the fridge more than two days before cooking... that
defrosted crap you have shouldn't be left in the fridge more than 24
hours at most... I wouldn't eat that, I wouldn't buy it, in fact even
is someone bought it for me I'd toss that sludge in the trash. How can
anyone think to eat that shit, it's far worse than canned pet food.

On Sun, 8 Jan 2006, Bob (this one) wrote:

> LT wrote:
>
> > My wife bought a couple of 3.5 lb rump roasts to cooked and served next
> > Saturday. (family dinner) Question is should we freeze them, or will they
> > keep for a week in the frig?
>
> They'll keep for about a week from pack date if done in the store. If
> cryopacked, they'll be good for about 45 days from pack time. If this
> takes it more than a couple days past the "sell by" date, I'd leave them
> in the packaging for maybe 4 days and then take them out, give them a
> quick rinse and put them in the fridge on a rack on a tray with a paper
> towel draped loosely over them. They'll dry-age a bit which will
> intensify the beef flavors.
>
> Beef will last about 3 weeks exposed to air (on a rack so air can
> circulate completely around it) before it dries to the point where it
> needs to be trimmed. It will run well over a month uncovered before
> spoilage proceeds to any appreciable degree.
>
> Pastorio
>

Might I add a caveat here without challenging the content of your post?

Refrigerator temps are crucial in this process. The temps must hold
constant. Home fridges are notoriously unreliable. Many are cooled by the
flow of air from the freezer compartment, which can be hindered by an
over-loaded freezer or fridge, excessive opening of either door, old or
weak seals on doors, hindered air flow due to the way contents are stacked
and or arranged, etc.

A refrigerator thermometer is always a good choice and is an added safety
measure, especially where raw meats are concerned.

Elaine, too

Elaine Parrish wrote:
> On Sun, 8 Jan 2006, Bob (this one) wrote:
>
>
>>LT wrote:
>>
>>
>>>My wife bought a couple of 3.5 lb rump roasts to cooked and served next
>>>Saturday. (family dinner) Question is should we freeze them, or will they
>>>keep for a week in the frig?
>>
>>They'll keep for about a week from pack date if done in the store. If
>>cryopacked, they'll be good for about 45 days from pack time. If this
>>takes it more than a couple days past the "sell by" date, I'd leave them
>>in the packaging for maybe 4 days and then take them out, give them a
>>quick rinse and put them in the fridge on a rack on a tray with a paper
>>towel draped loosely over them. They'll dry-age a bit which will
>>intensify the beef flavors.
>>
>>Beef will last about 3 weeks exposed to air (on a rack so air can
>>circulate completely around it) before it dries to the point where it
>>needs to be trimmed. It will run well over a month uncovered before
>>spoilage proceeds to any appreciable degree.
>>
>>Pastorio
>>
>
>
> Might I add a caveat here without challenging the content of your post?

Like they say in the mustard commercials, "But, of course..."

> Refrigerator temps are crucial in this process. The temps must hold
> constant. Home fridges are notoriously unreliable. Many are cooled by the
> flow of air from the freezer compartment, which can be hindered by an
> over-loaded freezer or fridge, excessive opening of either door, old or
> weak seals on doors, hindered air flow due to the way contents are stacked
> and or arranged, etc.

Agreed. With the understanding that fridge temps cycle. They go above
the set temp which triggers the compressor to start working which takes
the temp below the setting which turns off the compressor... ad infinitum.

> A refrigerator thermometer is always a good choice and is an added safety
> measure, especially where raw meats are concerned.

Agreed, again.

Pastorio

Elaine Parrish wrote:
>
> Refrigerator temps are crucial in this process. The temps must hold
> constant. Home fridges are notoriously unreliable. Many are cooled by the
> flow of air from the freezer compartment, which can be hindered by an
> over-loaded freezer or fridge, excessive opening of either door, old or
> weak seals on doors, hindered air flow due to the way contents are stacked
> and or arranged, etc.

Unless the refrigeration unit, its thermostat, and other vital
components are somehow malfunctioning, even though the air temperature
fluctuates the temperature of the refrigerator contents being of far
greater mass tends to remain constant. The fact that door seals are
worn and there are hinderences to air flow simply creates larger energy
bills, but the food in the refrigerator will stay within the mean range
set by the thermostat. Think about the refrigeration/freezer units in
stupidmarkets... many don't even have doors and food is crammed in
asshole to bellybutton... the temperature of the food contained therein
stays constant, just costs more to achieve.

Elaine Parrish wrote:
> > Refrigerator temps are crucial in this process. The temps must hold
> constant. Home fridges are notoriously unreliable. Many are cooled by the
> flow of air from the freezer compartment, which can be hindered by an
> over-loaded freezer or fridge, excessive opening of either door, old or
> weak seals on doors, hindered air flow due to the way contents are stacked
> and or arranged, etc.

Unless the refrigeration unit, its thermostat, and other vital
components are somehow malfunctioning, even though the air temperature
fluctuates the temperature of the refrigerator contents being of far
greater mass tends to remain constant. The fact that door seals are
worn and there are hinderences to air flow simply creates larger energy
bills, but the food in the refrigerator will stay within the mean range
set by the thermostat. Think about the refrigeration/freezer units in
stupidmarkets... many don't even have doors and food is crammed in
asshole to bellybutton... the temperature of the food contained therein
stays constant, just costs more to achieve.

Elaine Parrish wrote:
>
> Refrigerator temps are crucial in this process. The temps must hold
> constant. Home fridges are notoriously unreliable. Many are cooled by the
> flow of air from the freezer compartment, which can be hindered by an
> over-loaded freezer or fridge, excessive opening of either door, old or
> weak seals on doors, hindered air flow due to the way contents are stacked
> and or arranged, etc.

Unless the refrigeration unit, its thermostat, and other vital
components are somehow malfunctioning, even though the air temperature
fluctuates the temperature of the refrigerator contents being of far
greater mass tends to remain constant. The fact that door seals are
worn and there are hinderences to air flow simply creates larger energy
bills, but the food in the refrigerator will stay within the mean range
set by the thermostat. Think about the refrigeration/freezer units in
stupidmarkets... many don't even have doors and food is crammed in
asshole to bellybutton... the temperature of the food contained therein
stays constant, just costs more to achieve.

Elaine Parrish wrote:
> > Refrigerator temps are crucial in this process. The temps must hold
> constant. Home fridges are notoriously unreliable. Many are cooled by the
> flow of air from the freezer compartment, which can be hindered by an
> over-loaded freezer or fridge, excessive opening of either door, old or
> weak seals on doors, hindered air flow due to the way contents are stacked
> and or arranged, etc.

Unless the refrigeration unit, its thermostat, and other vital
components are somehow malfunctioning, even though the air temperature
fluctuates the temperature of the refrigerator contents being of far
greater mass tends to remain constant. The fact that door seals are
worn and there are hinderences to air flow simply creates larger energy
bills, but the food in the refrigerator will stay within the mean range
set by the thermostat. Think about the refrigeration/freezer units in
stupidmarkets... many don't even have doors and food is crammed in
asshole to bellybutton... the temperature of the food contained therein
stays constant, just costs more to achieve.

Elaine Parrish wrote:
> > Refrigerator temps are crucial in this process. The temps must hold
> constant. Home fridges are notoriously unreliable. Many are cooled by the
> flow of air from the freezer compartment, which can be hindered by an
> over-loaded freezer or fridge, excessive opening of either door, old or
> weak seals on doors, hindered air flow due to the way contents are stacked
> and or arranged, etc.

Unless the refrigeration unit, its thermostat, and other vital
components are somehow malfunctioning, even though the air temperature
fluctuates the temperature of the refrigerator contents being of far
greater mass tends to remain constant. The fact that door seals are
worn and there are hinderences to air flow simply creates larger energy
bills, but the food in the refrigerator will stay within the mean range
set by the thermostat. Think about the refrigeration/freezer units in
stupidmarkets... many don't even have doors and food is crammed in
asshole to bellybutton... the temperature of the food contained therein
stays constant, just costs more to achieve.

LT wrote:
> My wife bought a couple of 3.5 lb rump roasts to cooked and served next
> Saturday. (family dinner) Question is should we freeze them, or will they
> keep for a week in the frig?


I would freeze them, a full week in the fridge is too long.. and what
if somthing untoward occurs that precludes their being cooked. And
what did you plan for those two rump roasts, pot roast, or oven roast,
or? Me, I'd leave the first two frozen and the day before your dinner
buy two new ones... never frozen is always best, and this is supposedly
for company.

Sheldon

never frozen is always best, and this is supposedly
> for company.
>
Thanks for the comments and suggestions. Although they are already in the
freezer, the packages had sell by dates of 1/12, which probably would have
held till the 14'th. But it's a done deal now. They're going to be slow
roasted so I'm sure it will come out just fine.

This is for our married daughter's BD deal, and we'll have lots of other
choices. Chicken and fish for the no-red-meat eaters, mac & cheese and such
for the grand kids, tons of sides and of course cake. No one will be hungry.

LT

Person wrote:
> never frozen is always best, and this is supposedly
> > for company.
> >
> Thanks for the comments and suggestions. Although they are already in the
> freezer, the packages had sell by dates of 1/12, which probably would have
> held till the 14'th. But it's a done deal now. They're going to be slow
> roasted so I'm sure it will come out just fine.

What do you mean by "slow roasted"... pot roast is slow roasted too.
If you're doing pot roast with rump that's okay if it's been frozen.
Rump actually makes very good pot roast, that would be my choice. But
rump isn't very tender to begin with and once frozen and then oven
roasted, regardless of speed, you will need to furnish each guest with
a mini chain saw. I wouldn't serve oven roasted rump to guests but
then I don't know your family... they may be loggers and each arrive
with their own Stihl. hehe

In article .com>,
"Sheldon" > wrote:

> Person wrote:
> > never frozen is always best, and this is supposedly
> > > for company.
> > >
> > Thanks for the comments and suggestions. Although they are already in the
> > freezer, the packages had sell by dates of 1/12, which probably would have
> > held till the 14'th. But it's a done deal now. They're going to be slow
> > roasted so I'm sure it will come out just fine.
>
> What do you mean by "slow roasted"... pot roast is slow roasted too.
> If you're doing pot roast with rump that's okay if it's been frozen.
> Rump actually makes very good pot roast, that would be my choice. But
> rump isn't very tender to begin with and once frozen and then oven
> roasted, regardless of speed, you will need to furnish each guest with
> a mini chain saw. I wouldn't serve oven roasted rump to guests but
> then I don't know your family... they may be loggers and each arrive
> with their own Stihl. hehe
>

I pressure cook pot roast.......

Melts in your mouth tender if done right.
I use Round roast, or Sirloin. Whatever is on sale.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

> then I don't know your family... they may be loggers and each arrive
> with their own Stihl. hehe


LOL.. not loggers, but the two son-in-laws are both x college football
linemen.

Not sure of the exact recipe planed, but it involves lots of liquid along
with veggies etc, in a covered dutch oven, cooked at moderately low heat.
Paula's cooked such meat this way before with good results, and was the
requested main dish.

Thanks again for the insights.

LT

On Tue, 10 Jan 2006, Person wrote:

>
> > then I don't know your family... they may be loggers and each arrive
> > with their own Stihl. hehe
>
>
> LOL.. not loggers, but the two son-in-laws are both x college football
> linemen.
>
> Not sure of the exact recipe planed, but it involves lots of liquid along
> with veggies etc, in a covered dutch oven, cooked at moderately low heat.
> Paula's cooked such meat this way before with good results, and was the
> requested main dish.
>
> Thanks again for the insights.
>
> LT
>
>
>

This is the way I cook mine. I usually buy the cheap, whatever-is-on-sale,
roast for pot roast. They are usually small (2 1/2 - 3 pounds) and usually
a about 3 inches thick. I coat it in flour and brown it in a little oil. I
put my veggies - potato "chunks", carrots, green beans, and onion quarters
in the bottom of my dutch oven and add enough water to cover the veggies
about 3/4ths or so, lay the browned roast on top, add more thick slices of
onions. Cover the pot, place in a 350 degree oven and cook between 1 1/2
to 2 hours. Turn off the oven (don't open the door) and leave for about 2
hours. The roast "strings" but is very moist. I go back to my pan I
browned the roast in, add some flour to the leftover oil and "goodies" and
make a roux. I add the now-beef flavored liquid from the dutch oven to
make a great gravy. It's easy and clean up is quick.

I call this "roast" but I don't call it "roasting". Both terms have been
used in this thread. I think of "roasting" as putting a piece of meat in
an open pan (with or without a metal rack to keep the "juices" away from
the meat) and cooking until the desired doneness - like with standing rib.
Could it be that the terminology prompted the chainsaw references? A pot
roast cut of meat would require a chainsaw (and produce sawdust) if
roasted. ...and I know this how? Experience! (unfortunately) <g> Live and
learn the hard way. sheesh.

Elaine, too