Meat is a perishable material. It is also of animal origin.
Always cut veggies or other accompaniments beforecutting any meat.
Always cut meat last to prevent cross contamination.
If possible, use separate cutting boards for meat and other foods.
Always clean surfaces that have been in contact with meat really well after use.
Use hot water and plenty of soap or liquid dish washing detergent for cleanup.
Storage
Meat should be refrigerated at 38
° - 42° F immediately after bringing home. Keep covered to prevent drying.
Most cuts of beef can be stored in the refrigerator for up to three days. Ground beef should be used within two days.
Note: Meats from specialty or custom butchers can be refrigerated for as long as 7 days if they use special vacuum-packing methods.
Freezing
While freezing never improves the flavor of meat, sometimes it's unavoidable. So if you must freeze it:
Take the meat out of the original package.
Wrap it in freezer paper. If you don't have any freezer paper on hand, plastic wrap will do. Just make sure the plastic clings tightly to all surfaces of the meat. Then wrap it a second time.
Store the meat at 0 degrees F. or colder.
Meat can be kept in your freezer up to 6 months.
Defrosting
Never defrost at room temperature or in warm water. Always defrost in the refrigerator or under running cold water. If you defrost at room temperature, you can allow bacteria to grow in the meat. Play it safe, defrost meat in the refrigerator.
Defrosting times vary. Allow:
4 - 7 hours per pound for a large roast
3 - 5 hours per pound for a small roast
12 - 14 hours for a one-inch steak
Note: Re-freezing never improves the flavor of meat.
Leftovers
There's nothing wrong with leftovers. Just make sure leftover meat has been:
