How to Store Meat

Published: 09th February 2010
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Cooking with the right kind and aged meat is crucial to a perfect dish. Properly storing meat differs by culture and cook, but generally, these tips will allow you to get the most of your meat's freshness for some great cooking and delicious meals. Here are 10 easy ways and tips to store meat.

1. Fresh beef vs. Fresh bacteria. Remember meat is perishable. Even if you prepare it just a couple of hours after you bring it home, put it in the chiller until you are ready to cook it. Uncover the meat, wipe it, but do not wash it. Rewrap meat loosely in market or waxed paper. Another technique is to put beef on a clear, dry plate or shallow dish and cover it loosely with greaseproof paper so air can circulate. If meat is not to be utilized the same day, put it in the coldest part of your refrigerator. Store pre packaged fresh beef the same way, first loosening original wrapper.

2. Roasts and steaks. The smaller the cut of beef, the earlier it should be used. Steaks and chops should be cooked inside 2 or three days of purchase. Roasts could be stored a little longer. Store sauting steaks in loose, clean wrapping paper. Keep frozen steaks frozen until you utilize them. They may be sauteed without thawing, but permit longer time in the broiler.

3. The "cold war" against spoilage of small cuts. It's best to freeze tiny cuts if they are to be kept more than 3 days. If you don't have a home refrigerator, meat might be frozen in the frozen food compartment or ice-cube section of your chiller. Use special freezer wrapping materials for long home-freezing storage. For short storage, a week or two, wrapping in heavy greaseproof paper and over wrapping with aluminum foil is acceptable freezer wrapping. Wrap each chop or ground-meat patty separately with the paper. Packed closely, several could be over wrapped with one piece of foil. For chiller freezing, turn con troll to coldest position till meat is frozen.

4. Variety meats are sensitive. They spoil quicker than other meats. Liver, kidney, sweetbreads, and cubed beef, particularly, should be used with in a day of purchase, and meanwhile kept under coldest refrigeration.

5. The smoked-meat dep.. Smoked hams, bacon, sausage products like bologna, hotdogs, etc, require the same cold-storage care as fresh beef. Smoked hams and bacon should be used within a week. All smoked beef. The fresh meat will acquire a hazy flavor.

6. Cooked meat is perishable. All cooked meats must be cooled. Store in a covered container or wrap firmly in waxed paper or alcan foil.

7. Are canned meats resistant to spoilage? Some are ; some are not. To confirm, check the can labels. The larger- size cans of luncheon beef and canned ham definitely need refrigeration. Smaller canned ham or picnic meat is mostly well shielded by the can itself, but to stay on the safe side read the labels.

8. Keep frozen beef frozen. Frozen meats packed in moisture- proof wrapping.

9. Venison will retain its freshness from eight months to a year when frozen and provides an unusually interesting main dish any time of the year, not just in season.

10. A dog's life may be brightened, or that of any family pet, by freezing one-day-old portions of meats for pets, so any day can be a red-letter, red-meat day for them too.

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