Meat and Protein Advancements in Food Storage

Written by The Ready Store

Protein is an important part of our diet and for many people the majority of protein comes from meat, fish, and poultry. Luckily for those preparing for emergencies there have been improvements in protein food storage options in the last few years. In the past people had to can meat such as tuna and chicken but that typically only lasts about 3 years, making it a chore to add meat to food storage solutions.

A better option is Textured Vegetable Protein (TVP), a soy-based meat alternative, that you have probably eaten already but didn’t know it. It’s flavor and consistency is similar to real meat and used by many food establishments in their recipes. Options vary from ham, chicken, beef, bacon, and sausage. Our TVP products have a shelf life of 10 to 20 years, making a tasty and economical addition to your long term food storage, especially for vegetarians needing a little more variety for their protein needs.

Aside from TVP, the most recent advancement in meat food storage is freeze-drying meat. While a little more costly, the freeze dried meats taste superior and provide superior nutritional content than the alternatives. Selection varies from diced beef, chicken, turkey and ham to ground beef and is included in a lot of the entrée meals by Saratoga Farms Premium Selections and Mountain House. Like all freeze dried options they last 20-30 years.

So if you think you may tire from eating eggs and beans when the time comes to use your food storage check out these protein rich options!

Updated November 4, 2010

9 Comments

  1. John M. McConeghey wrote:

    100% Natural must have a new meaning. Your cheese blend had “partially hydrogenated…” in the ingredients list. Hydrogneation is hardly a “Natural” process, and doesn’t yield a natural product.

    November 8th, 2010 at 4:42 am
  2. Steve Smith wrote:

    I’m afraid that Aspartame in the chocolate drink and higher sodium levels than I like in other things also make it required to read your labels as carefully as at the supermarket.

    November 8th, 2010 at 9:04 am
  3. admin wrote:

    John,

    Thanks for the heads up, we went ahead and removed that verbiage from the couple products where it was incorrectly attributed. We value providing every bit of information possible for the customer and sometimes make a mistake in the process. Again thanks for the feedback.

    *From The Ready Store

    November 8th, 2010 at 2:06 pm
  4. Dave W wrote:

    I would say we will need the protein and fats from meat.I will be adding 6 cans of freeze dried meats to my shelves.

    If(TSHTF) it will make a great back up plan.Fishing and hunting will put meat on the table.But even the best hunters and the best fishermen have a bad day.

    Having some meat on hand is on my survival shopping list.

    November 8th, 2010 at 8:49 pm
  5. Philip Wiseman wrote:

    I have read that more than 80% of the soy grown is genetically modified. I have removed all soy from my diet because of this risk. Be sure to read the labels. Also, GMO corn is entering our food supply as well. It’s your decision, but I will not be adding any genetically modified organisms to my food storage supplies.

    November 9th, 2010 at 4:03 am
  6. Karen Cook wrote:

    I’m allergic to soy, so TVP is out.

    If you look at protein [not just 'meat'], you can get it from combinations of grains and legumes, and also make complete proteins from cheese and beans…and who doesn’t like Mexican food? : )

    November 10th, 2010 at 2:43 pm
  7. Linda West wrote:

    TVP = Soy = GMO. No thank you.

    June 13th, 2012 at 8:22 pm
  8. Diana wrote:

    Unfortunately, all storage food companies source from commercial agribusiness, so yes, you most certainly do have to read all labels before adding anything to your food storage, and many of those labels will be disappointing. If you want to avoid hydrogenated fats (and remember “mono and diglycerides” is just another name for hydrogenated fat), high fructose corn syrup, and an alphabet soup of additives, colorants, and preservatives, you’ll find most food storage convenience foods are not suitable. You’ll have to find your own healthier alternatives (they are out there) or make your own and package them yourself.

    As to the TVP controversy–I personally won’t eat the stuff and didn’t even when I was glatt vegetarian. Whether the soy beans start out GMO or not, the process used to make it is far removed from any sane way of treating (or producing) food. If someone regularly eats industrial fake meat as part of their vegetarian diet, than I guess it’s good they can put TVP into food storage for themselves as well, but I don’t see it as a desirable part of anyone’s diet. It really exists to let agribusiness extend meat products with fake meat to keep prices down or give vegetarians the illusion they are still eating meat for dinner (why they would feel the need for that illusion is another discussion). I’d stick to beans and grains and things you can easily make from them in your own kitchen. Now if some food storage company wanted to offer long-storage packaged freeze-dried tofu and tempeh, that might be a contribution to vegetarian/vegan food storage, as would unadulterated soy milk powder. And speaking of Mexican food, why does NO ONE offer corn masa for making tortillas in cans? And where’s a nice selection of nuts in nitrogen-flushed pantry-sized or smaller cans? Whole almonds are all you will generally find. I have a dozen varieties of canned long-storage nuts and seeds, brazil nuts to walnuts plus pumpkin seeds, sesame seeds, etc. but I had to find them all elsewhere.

    When it comes to freeze-dried actual meat, it is handy, and it does store very well. It’s also expensive, not easy to rehydrate well, and pretty tasteless, since care is taken to remove virtually all the fat before freeze drying it, plus most of it is precooked, so all the flavorful juices are gone. If you really intend to live on it, I’d suggest some trial runs to learn how to rehydrate it well without cooking it to death and a parallel storage of demi-glaces and jarred fats to put some flavor back in it. (You can find goose and duck fat in jars fairly easily, although you will probably have to can your own schmalz (chicken fat). If you look, you can also find German rendered pork fat flavored with apples and/or onion in jars (griebenschmalz) and Mexican fat back in jars. Unhydrogenated lard can only be gotten at a local butcher or mail-order from Canada these days and suet (shredded beef tallow) from the Brits, and again you’d need to can it yourself, but if you’re planning on living on fat-free freeze-dried meats, it would be worth it. As far as broths and bouillons go, I’ve never seen anything but the worst possible lists of ingredients on food-storage company broths and bouillons. You will need to buy from alternate sources. Bottom line, though, until they offer freeze-dried raw meats with fat and juices included, you’re probably better off with canned meats/fish and doing a 2- to 3-year rotation.

    September 19th, 2013 at 2:27 am
  9. debbie e wrote:

    If you have an Amish , mennonite, or other plain type religious community in your area you probably have a grocery offering bulk foods and spices to them. This can be a great source for hard to find items like sorghum organic produce etc. They are very aware of these issues, and you can can or mylar seal dry products to store.they can be hard to find, but most people will be happy to direct you. Ask at farmer’s markets or produce stands if you see someone is plain clothing

    April 24th, 2014 at 9:33 am

What Do You Think of That?