How to prevent beef muscle meat losing water during storage in the refridgerator? I am storing raw beef muscle meat (for example tenderloin), in the refrigerator (just above freezing 0°C / 32°F), just for several days. I put the raw meat in a canning mason glass jar and screw the metal lid tightly so its leak-proof. Then submerge the jars in a bath of water and ice in a chest freezer set to not freeze, but just keep around 0°C.
By confirming there is both water and ice in the ice bath, I can be sure the beef is around 0°C all the time, the lowest temperature I can get before ice crystals start forming which would cause meat cells to rupture and lose water.
Yet, after I take the meat out of the jar, there is a considerable amount of liquid - red-coloured water with myoglobin, in the jar (about 50 mL in a 1 L jar which was packed with about 1 kg of beef tenderloin). So I am losing about 5% of meat mass to liquid during a few days of storage. Note that no liquid was dripping from the meat when it was being put in the jar, and the jar was empty and dry.
How can I minimize this loss of liquid?
You can't prevent it, that's how it works. It will always lose some liquid, no matter what. This is why supermarkets sell packaged meat with &quot;diapers&quot; on the bottom.
As mentioned in comments, you can buy dry aged beef. It has already lost that moisture, so you won't have the liquid to deal with, if that bothers you. This doesn't mean, of course, that you will somehow &quot;save&quot; the liquid, it will still have flown out.
Another theoretical option is to buy better quality meat. Mass-produced meat from young animals who don't exercise tends to lose more moisture than the meat from traditionally raised animals, especially if you are looking not at tenderloin but at stewing meat from old cows. I am including this information here more for completeness' sake. If you find a supplier for this type of meat (which is difficult in itself), you will save part of your 5% weight loss, but you will pay 4-5 times more per kg, if not more, so it doesn't give you an economic advantage.