Buying and Storing Meat
Throughout history, meat has always been the food of celebration - a star at everything from a grand banquet to a more modest family lunch. Lean lamb and beef provide the basis for countless tasty, innovative and healthy meat meals. They are economical, nutritious and versatile foods. Getting the best out of your meat however, relies as much on correct storage, as it does on correct cooking.
Purchasing Tips
1) If you are at all unsure about which cuts to buy, ask the butcher. They are trained professionals and more than happy to help.
2) Check there is enough space in refrigerator or freezer before buying meat.
3) Allow 125 grams to 150 grams of lean boneless meat or 200 grams bone in cuts per person.
4) Meat should be bright pink to red in color with a fresh (not dry) appearance. Select lean cuts; if there is any fat cover, it should be minimal.
5) Check that supermarket meat is packed on day of purchase. Don’t buy packs where there is meat juices as this means the meat has lost some juice and will be fry when cooked.
6) Keep meat cold while carrying home. Use an insulated chiller bag, to stop the meat temperature rising. This avoids the growth of food spoilage bacteria and reduces the use of excess plastic bags.
Refrigeration Storage Tips
Meat kept in the refrigerator for 2 to 3 days will be more tender than meat cooked on day of purchase, this is because natural enzymes soften the meat fibers.
Storage in the Special Meat Compartment
Unwrap meat or remove from supermarket pack and arrange in stacks no more than 2 to 3 layers high. Make sure there is some air space between each piece of meat. Cover top of meat loosely with foil or waxed paper to stop surface drying. Do not cover with plastic as this causes the meat to sweat which shortens the storage time.
Storage in the General Refrigerator Area
Place a rack in a dish deep enough to catch any meat drip. Unwrap meat and store as for Meat Compartment in coldest part of refrigerator. In a refrigerator only unit, this is at the bottom. In a combination refrigerator freezer, the coldest air is at the top, because of closeness to the freezer.
If meat is to be used on day of purchase, it can be left in its original wrapping.
Storage Periods
Mince and sausages - 2 days
Diced beef and lamb - 2 to 3 days
Beef and lamb strips - 2 to 3 days
Steaks, schniltzels, chops and cutlets - 2 to 3 days
Mini roasts - 2 to 3 days
Roasting joints (boned) - 2 to 3 days
Roasting joints (with bone in) - 3 to 4 days
Corned beef - 1 week
Vacuum packed meat, unopened - 4 weeks
Note: The more cutting the meat has had, the less time it will last. This is why storage time for mince is less than for steak or chops.
Vacuum Packed Meat
Vacuum packaging extends the storage life of chilled meat by removing
Keep meat cold while carrying home. Use an insulated chiller bag, to stop the meat temperature rising. This avoids the growth of food spoilage bacteria and reduces the use of excess plastic bags.
All air and vacuum-sealing the pack. In the pack, the meat is purple-red in color due to lack of air. Once opened, the meat returns to its usual bright color (bloom). You might notice a slightly “off odor” when opening the bag. This is only “confinement odor” and will disappear in a short time. Once opened,, vacuum packed meat’s storage time is 1 to 2 days less than fresh meat.
Freezer Storage
Mince, strips and diced meat can be frozen for up to 2 months. Other cuts can be frozen for up to 6 months. Longer storage doesn’t cause contamination, but it will cause dehydration and give the meat a “fridgy” taste. Interleave steaks and chops with freezer wraps so they separate easily. Freeze mince in flat packages for quick defrosting. Place meat in a sealed freezer bag to stop “freezer burn” (dehydration). Label with name of cut and date frozen. Vacuum packed meat can be frozen in its bag without repacking. Defrost meat in the refrigerator, never at room temperature or in water. Allow 2 days for a roast, 1 day for smaller cuts. To defrost quickly, use the defrost setting of a microwave oven and follow the manufacturer’s instructions.
If you’ve had a power failure and frozen meat has defrosted, don’t re-freeze it unless you cook it first; for example, make into casseroles
Refrigeration Storage Tips
Meat kept in the refrigerator for 2 to 3 days will be more tender than meat cooked on day of purchase, this is because natural enzymes soften the meat fibers.
Storage in the Special Meat Compartment
Unwrap meat or remove from supermarket pack and arrange in stacks no more than 2 to 3 layers high. Make sure there is some air space between each piece of meat. Cover top of meat loosely with foil or waxed paper to stop surface drying. Do not cover with plastic as this causes the meat to sweat which shortens the storage time.
Storage in the General Refrigerator Area
Place a rack in a dish deep enough to catch any meat drip. Unwrap meat and store as for Meat Compartment in coldest part of refrigerator. In a refrigerator only unit, this is at the bottom. In a combination refrigerator freezer, the coldest air is at the top, because of closeness to the freezer
oh thank you so much for this info...I did not know that meat would be more tender days after because of enzymes...yesterday the hubby and I went to market and he was not happy with one meat vendor who insisted on a meat type for us to buy :) you can say I am a spoiled wifey, the hubby does most of the purchasing for me :)
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