|
Freezing & Refrigeration Guide |
COOL THAT FOOD BEFORE REFRIGERATING
MEAT FREEZING & REFRIGERATION CHART
|
To maintain
the quality of fresh meats, store them properly. Uncooked meat should be
refrigerated in the store's packaging at 36o F to 40o F for short-term
storage; the length of time it will remain fresh depends upon the type of
meat as well as the storage temperature and the state of freshness when
purchased. Refer to the chart below for maximum storage guidelines. Refrigerate
meat in the store's plastic-wrapped package, unless the wrapping is torn.
If the wrapping is damaged, or if the meat was wrapped in wrapping paper,
rewrap the meat in plastic wrap or foil. |
| Refrigerator | Freezer | |
Beef Cuts |
||
| Roasts, steaks | 3 to 5 days | 6 to 12 months |
| Stew meat | 1 to 2 days | 3 to 4 months |
| Ground beef | 1 to 2 days | 3 months |
| Variety meats | 1 to 2 days | 3 to 4 months |
| Corned beef | 7 days | 2 to 3 months |
| Cooked beef | 3 to 4 days | 2 to 3 months |
Veal Cuts |
||
| Roasts | 1 to 2 days | 4 to 8 months |
| Steaks, chops, cutlets, ground veal | 1 to 2 days | 3 to 4 months |
| Cooked veal | 3 to 4 days | 2 to 3 months |
Lamb Cuts |
||
| Roasts, chops | 3 to 5 days | 6 to 9 months |
| Ground lamb, stew meat | 1 to 2 days | 3 to 4 months |
| Cooked lamb | 3 to 4 days | 2 to 3 months |
Pork Cuts - Fresh |
||
| Roasts | 3 to 5 days | 4 to 8 months |
| Chops | 3 to 5 days | 3 to 4 months |
| Ground pork | 1 to 2 days | 3 to 4 months |
| Sausage | 1 to 2 days | 1 to 2 months |
Pork Cuts - Processed |
||
| Bacon | 7 days* | 1 month |
| Bacon bits | 7 days | 3 months |
| Frankfurters | 7 days* | 1 to 2 months |
| Ham (half) | 3 to 5 days | 1 to 2 months |
| Luncheon meats | 3 to 5 days* | 1 to 2 months |
| Sausage (smoked) | 7 days | 1 to 2 months |
Cooked Pork |
||
| Cooked pork | 3 to 4 days | 2 to 3 months |
COOL THAT FOOD BEFORE REFRIGERATING
The number one cause of foodborne illness in the United States is improperly cooled food. If you cook a pot of chili to 165F, and let it cool to 140F before placing the pot in the fridge (which is usually set around 38F) it will take between 20 - 24 hours for the chili to cool to 40F.Cooking to 140F destroys most microorganisms, slow cooling allows surviving bacteria to grow.
To speed up cooling time try these tips:
Divide food into smaller, shallow containers. Use stainless steal containers - they don't hold heat well. Stir food as it cools. Place containers of food in an ice bath before refrigerating. Make sure your refrigerator is set to 40F or slightly lower.
|
SHALOM FROM SPIKE & JAMIE |
|
Happy Holidays from Spike & Jamie |
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