Proper storage of meat helps extend its shelf life and allows you to take advantage of sales and bulk buying. It helps your budget by reducing waste due to spoilage or freezer burn.
When you store food correctly, it also can mean better flavor because you are keeping it fresh. There is less chance of it being contaminated with bacteria, rotting or developing freezer burn.
For the refrigerator keep meat and poultry tightly wrapped or covered in the refrigerator. Make sure the juices can't leak and contaminate other food.
Cook meat and poultry within three days of purchase. For the freezer, protein must be tightly and completely wrapped for storage in the ice box.
Stored improperly, it can lose moisture and develop freezer burn. Using a two-layer system, enclose the beef or poultry in plastic wrap then cover it with butcher's paper.
Food preserved through drying or salting should be stored in a dry, cool place. Make sure the protein has been completely preserved before storage or it will start to deteriorate.
It can be kept in sealed containers or bags. We eat things such as meat, poultry, and fish every day.
These foods need to be handled and stored properly in order to be safely consumed and enjoyed by people. Make sure you unload perishable items such as beef, poultry, and fish from the car before anything else and refrigerate them immediately.
Securely wrapped meat, poultry, and fish should be placed in the food drawer or in the coldest part of your refrigerator. Check your refrigerator's temperature; it should be at 40 degrees F, and your ice box should be at 0 degrees F.
Fresh poultry, fish, and ground beef must be either cooked or frozen within 2 days of buying at the grocery store. Other beef, like steaks, lamb, pork, and veal must be either cooked or frozen within 3 to 5 days, depending on the cut of meat.
Store beef, poultry, and fish in their original packaging until you are ready to cook them. If you are freezing in the original packaging for 2 months or longer, overwrap it first with freezer paper, plastic wrap, heavy-duty aluminum foil, or a plastic freezer bag.
Meat and poultry that has been thawed and defrosted in the refrigerator can be frozen again either before or after cooking. If you thaw outside of the refrigerator, you must cook the meat or poultry before you can refreeze it.
Buy protein as fresh as possible. The fresher the food, the better it will taste and the longer its shelf life.
If you're buying pre-packaged protein, such as hamburger, check the expiration dates. The freshest packages are usually towards the back because clerks rotate the older ones forward.
Cook protein within in two days of buying, unless you're going to freeze it. Depending on the type of protein, you may keep it in the refrigerator between two to four days.
You should package food properly for ice box storage to avoid freezer burn. Bundle the protein as you plan to cook it, i.e. four chops for a family of four.
Wrap the food in clear plastic wrap. Make sure there are no air pockets where freezer burn likes to form - press the plastic wrap firmly around the protein.
Then wrap the package in butcher wrap, and seal with masking tape. These two layers provide good insulation to protect from freezer burn.
Vacuum package your food for ice box and refrigerator. There are a variety of vacuum packaging systems available that literally suck out all the air, leaving the food encased in layered plastic, and seal the bag.
You can also vacuum package foods for shorter-term storage in the refrigerator, where they can be kept for up to two weeks. Label and date each package with a permanent marker.
Then practice first in, first out, which reduces the risk of freezer burn and spoilage. Plus you'll know what's in the package.
Even when properly packaged, frozen proteins have only several months of shelf life. For quick reference: chops, 6 - 12 months; ground protein, 2 to 3; roast, 6 to 12; steaks, 6 to 9; and stew beef, 2 to 3.
Author Resource:-
Jack R. Landry is an accomplished expert in family preparedness and has been giving seminars for over 15 years. He recommends that everyone have on hand an Emergency Food Supply in case of any emergency or disaster.
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