Are you sure you are storing your meat correctly? Here's a guide to keep your meat safe for consumption
Perhaps you are a meat-lover, but are you sure you're storing your meat correctly?
Failure to store meat products properly can be both wasteful (if the meat spoils) and also pose a serious risk to one's health and wellbeing.
Learn how to properly preserve meat by referring to the short guide below:
Correct storage of meat in the refrigerator
Meat should never be stored at room temperature as it will go off quickly and will be open to bacterial attack: experts suggest never keeping meat uncovered at room temperature for longer than 2 hours (note: meat starts to "turn" at temperatures above 4 degrees C). The higher the ambient temperatures, the shorter the time meat should be kept out of a fridge.
Obviously, refrigeration is required if you wish to consume fresh meat within a few days. Additionally, some simple "rules" must be followed:
- maintain a temperature below 3 degrees C in your fridge to prevent bacterial growth;
- make sure you always keep the meat covered with parchment paper or protective plastic wraps, in order to limit its contact with air and humidity;
- place raw meat on a shelf separated from all other types of food at the lowest part of the refrigerator (ie. just above the vegetable drawer, where the temperature is lowest);
- cooked meat must be stored separately from raw meat, sealed in covered containers.
The shelf life of meat depends on its type and how it was processed:
- fresh cuts of meat and roasts can be stored for 3 to 5 days;
- hamburgers and minced meat - which spoil quicker - should not be kept for more than 1 or 2 days in a fridge (the same is true for liver and offal);
- processed meat is different: if kept hermetically sealed in its original packaging, processed meat can be preserved for months. But once opened, it is best to consume processed meat within 3-5 days.
How to store meat in the freezer
There are also guidelines to follow for freezing meat:
- cut a "hunk" of meat into managable, separate portions rather than keeping one large piece. This will ensure a more even freezing and is useful for portion management/defrosting when you are preparing dishes;
- avoid contamination and hygienic risks by storing your meat in special containers or freezer bags which you have labelled (type of meat, date it was purchased, date it was frozen, etc).
Frozen, meat can be stored as follows:
- chicken and turkey can be kept in the freezer for up to 12 months;
- beef can be kept for up to 9 months;
- pork can be kept for up to 4 months;
- sausages, burgers and minced meat should not be kept in the freezer for longer than 2 or 3 months.
Following these simple rules, you can easily keep your meat safe for consumption.
