Be Safe. Be Smart.

The Fresher, the Better. When buying fresh meat, purchase for immediate preparation and consumption whenever possible. Spoilage of perishables occurs as a function of both time and temperature. If the temperature rises above 40°F even for a short time, bacterial growth accelerates. Even if kept at 40°F or below, as the package approaches the end of its shelf life, bacterial growth has begun. When the package is frozen, bacterial growth continues and as bacteria grow and die, gas is given off which eventually causes the vacuum package to become loose and expand. The lesson to be learned is that freezing won’t stop spoilage, just slow it down. And meat frozen at the end of its shelf life will fail much sooner than meat frozen early in its shelf life.

Safe Defrosting There are three safe ways to defrost meat: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations. Refrigerator: It’s best to plan ahead for slow, safe thawing in the refrigerator. Small cuts and ground meat takes about a day; larger pieces like roasts can take 2 to 3 days. Once the meat defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. Cold Water: To defrost meat in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours. Microwave: When microwave defrosting, plan to cook the meat immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn’t have been destroyed.

(source: USDA.gov)

How to Handle Meat and Poultry Safely

Before purchasing meat and poultry products, always check the “sell by” or “use by” expiration date to insure freshness.  If you purchase within a few days of expiration, prepare or freeze the product right away.  For vacuum-packaged products, be sure the seal is intact and that the package is not leaking or contains excessive air.  For long term freezing before the expiration date, place the intact package in the freezer at 0°F for up to nine months.

Safe Preparation Marinate beef in the refrigerator up to 5 days. Boil used marinade before brushing on cooked meats. Discard any uncooked leftover marinade. Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn’t have been destroyed. It is safe to partially pre-cook or microwave meat immediately before transferring it to the hot grill to finish cooking.

(source: USDA.gov)