ROP / Blast Freezing
I'd like to vacuum pack and then blast freeze cooked meat for retail sale (professional kitchen). I'm looking for the best procedure in terms of quality and safety.
Is it best to ice bath-chill cooked meat to below 40º before shredding and vacuum packing? Or, is it better to hot-fill - shred and vacuum pack meat hot, ice bath-chill to below 40º and then into the blast freezer??
Which is the best in terms of quality if both procedures are safe??
I need the professional USDA/FDA/NYDOH line on this. Perhaps someone could recommend a professional reference resource. I'm in NYC.
I hope some of the catering pitmasters out there will help answer your question Pokechop as I have the exact same one, only I'm in London UK.
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