How best to store your meat at home?
To freeze or to refrigerate, that is the question. At least, that’s the question many of us ask ourselves each time we unpack our groceries. How long will tuna salad last in the refrigerator?
Many types of bacteria can grow on animal products, so it’s important to safely handle and store all types of meat. However, the different rules for handling different types of meat can be confusing. It may be perfectly safe to eat some meat a week after it was prepared or to freeze it for later. Other types should be thrown away after only a few days.
Safety issues are associated with everything you may eat. A healthy kitchen depends on your knowledge of safe cooking and storage practices.
Handling meat
Wash your hands frequently when preparing any type of meat, fish, or poultry. Bacteria can quickly spread between your hands and meat. Always wash your hands with soap and water for at least 20 seconds before and after handling meat, whether it’s raw or cooked.
Because bacteria can spread easily, prepare the meat on a surface that’s separate from all other cooking materials. Keep vegetables and other ingredients away from meat, especially if you aren’t cooking them together in the same dish.
Try to use separate cutting boards, clean all cooking utensils after they touch raw meat, and use different utensils to serve food after you’ve prepared it.
Storing meat
Raw meat generally lasts safely for around three days in the refrigerator. If you plan to keep uncooked meat longer, freezing it is your best bet. Seal the meat in an airtight package before freezing. Then, it can usually be frozen for at least several months.
Safe freezing and refrigeration time also depends on the storage temperature. Keep your freezer as close to 0°F (-17.8°C) as possible. This helps retain nutrients and keep food fresh. Keep your refrigerator at around 34°F (1.1°C), just above freezing, to effectively prolong the shelf life of foods.