On todays episode of ‘Will It Digest’ – an 11-year-old can of Kirkland Beef.

Not gonna lie, I was actually thinking of just dropping these at an animal shelter or homeless shelter (surprisingly interchangeable) and replacing it with some more recent stuff. But…this is a good chance for a little empirical data gathering, don’t you think?

I should have taken the pic before I opened the can. Didn’t plan ahead.

As always, it smelled exactly the way canned meat always smells – like cat food. Its hideous. But even recently made stuff smells like that. It’s just the nature of canned meats. As usual, once you put the heat to the meat the smell is replaced with a more appetizing smell. Figured I’d do a Green Pepper Beef sorta rice bowl. If youre curious: 1tbsp of hosin sauce and oyster sauce, 2 tbsp garlic, 1/4 cup soy sauce, 1/2 cup chicken stock, pinch of sugar, some red pepper flakes, sliced up pepper, sliced up onion. And make up some rice while youre at it.’

How was it? Delicious. I guess I’ll have a more definitive answer in about eight hours, but it seems just fine. I’m not surprised, most canned food will last a bloody long time. As long as the cans retain their integrity, and are stored in the classic ‘cool dry place’, they’ll last for decades. There are some caveats to that of course….highly acidic foods (tomatoes, pineapples, etc) will not last near that long, regardless of how well you store the cans. But low-acid stuff (which is what meat is) will keep quite a while.

I was reminded how darn good that Kirkland roast beef is last night. It really is an unsung hero of the long-term pantry. And, as shown above, a handy item for making a quick and hearty meal.

While I’m on the subject, a good question would be “Have I ever actually had any problems with canned food?” Actually, yes. I learned the hard way a long time ago that canned tomato products were best used up within a couple years and not much longer than that.

I had a can of enchilada sauce that, when I opened the can, was filled with nothing but water. Also had several cans of roasted red peppers start bulging in a disturbing manner. Those last two were from non-USA sources. I try to stick exclusively to US made/packaged foods when possible. Maybe the canned corned beef from Argentina is tasty but I trust the US food environment far more than I do something in South America….Upton Sinclair not withstanding.

As you may recall, I earlier mentioned that my local WallyWorld had started carrying some Keystone meats. I’m not a huge fan of canned meats, but I’m even less a fan of going through any type of prolonged crisis having to forego meat.

I had tried the diced beef and found it quite good. Todays adventure is the ground beef. The biggest drawback I’ve heard regarding canned ground beef is that, since it is pressure cooked, the meat gets quite tender. So much so, in fact, that some people have mentioned the consistency of the ground beef as ‘mushy’…similar to the beef youd get at a Taco Bell.

One way to find out…..

I would definitely remove as much of the fat as possible before cooking. I went ahead and cooked it as-is out of the can and it created a lot of liquid.

I understand that in a survival situation ( a la ‘The Mandibles‘) you’d want that energy-rich fat, but it sure takes a while to cook off.

Consistency-wise I would not say it was ‘mushy’. It just wasnt firm and crumbly like most ground beef. What I did notice was that it had a much beefier flavor than normal ground beef. That can be good or bad depending on what youre planning on doing with this stuff, but for something like tacos (or taco sald) this would be a fine choice. Probably a go-to for sloppy joes as well. Didnt try it in a spaghetti sauce but the strong flavor might require you to adjust your seasoning in that particular entree.

For my needs, I’d combinethis with some salsa and cooked rice with maybe a lttle taco seasoning thrown in for a fast purely ‘storage food’ meal. Might also add some crushed tomatoes, peppers, onions, spices, rice, and go that route. Up to you, man…ground beef is just a sort of ‘basic building block’ to create a meal around. Sure, I can get protein from beans and rice just like the rest of the Third World, but why Third World it if you don’t have to?

As I’m sure someone will mention in comments, yes I know I can pressure can my own ground beef and save some money. Absolutely no doubt there….I have the skill and equipment. But there are times I prefer the resilience and durability of a can rather than the fragility of glass jars. Also, and this is a very -low-on-the-totem-pole consideration, if I ever need to trade or sell these to someone in Mad Max world the commercial product will be more attractive than the home-canned version.