MEAT STORAGE
GUIDELINES
| MEATS
|
HOW
TO STORE
|
YOU
CAN KEEP IT APPROXIMATELY THIS LONG |
| ON
REFRIGERATOR SHELVES 35 - 40°F (2 - 4°C) |
IN
FREEZER 0°F (-18°C) STORED IN MVP*MATERIALS |
| RAW
ROASTS, STEAKS, CHOPS, SMOKED |
REFRIGERATE
IMMEDIATELY IN RETAIL PACKAGES OR WRAP LOOSELY IN FRESH WAXED
PAPER OR ALUMINUM FOIL TO ALLOW FOR AIR CIRCULATION. STORE IN
COLDEST PART OF REFRIGERATOR. FOR FREEZING, WRAP IN ALUMINUM FOIL
OR FREEZER PAPER.** |
ROASTS:
2-5 DAYS STEAKS: 2-5 DAYS CHOPS: 3-4 DAYS STEW MEAT: 1-2 DAYS
SMOKED HAM: 1 WEEK** FRESH PORK: 3 DAYS |
BEEF
& LAMB: 6-9 MONTHS. FRESH PORK: 2 MONTHS. VEAL: 3-4 MONTHS.
SMOKED HAMS: 1-2 MONTHS.** |
| RAW
LIVERS, RAW HEART, RAW KIDNEYS AND OTHER VARIETY MEATS |
STORE
LIKE ROASTS, STEAKS, ETC. |
1-2
DAYS |
3-4
MONTHS |
| RAW
GROUND MEAT |
STORE
LIKE ROASTS, STEAKS, ETC. |
1-2
DAYS |
3-4
MONTHS |
| SLICE
BACON |
KEEP
TIGHTLY WRAPPED IN ORIGINAL PACKAGE OR ALUMINUM FOIL. STORE IN
COLDEST PART OF REFRIGERATOR OR IN MEAT KEEPER. |
5-7
DAYS, OPENED 2 WEEKS, UNOPENED |
DO
NOT FREEZE - FATS DEVELOP OXIDATIVE RANCIDITY. |
| COLD
CUTS |
KEEP
WRAPPED. STORE IN COLDEST PART OF REFRIGERATOR. |
3-5
DAYS, OPENED 4-7 DAYS, UNOPENED |
DO
NOT FREEZE. |
| BROILED,
FRIED OR ROASTED MEAT AND GRAVIES MADE WITH MEAT STOCK |
COOL
AND REFRIGERATE IMMEDIATELY. WRAP TIGHTLY IN WAXED PAPER OR
ALUMINUM FOIL; OR STORE IN TIGHTLY COVERED CONTAINER. |
2-3
DAYS |
2-3
MONTHS |
| MEAT
PIES, COOKED STEWS, CASSEROLES CONTAINING MEAT MEAT SALADS |
COOL
AND REFRIGERATE IMMEDIATELY IN A COVERED CONTAINER. USE AS SOON AS
POSSIBLE. COVER AND REFRIGERATE IMMEDIATELY. |
2-3
DAYS 1 DAY |
2-3
MONTHS 2-3 WEEKS |
| FROZEN
PACKAGED MEATS |
STORE
IN ORIGINAL CONTAINER. AFTER THAWING, COOK PROMPTLY. |
2-3
DAYS |
3-4
MONTHS |
