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Category: Hints and Tips
Prep Time: Cook Time: Total Time:
When shopping for pork, choose cuts that are pale pink with white (not yellow) fat. The darker the coloration, the older the meat.
Shopping for fresh seafood can be tricky. Look for an overly strong fish odor and a layer of film on the fish. If it smells bad, it is bad, cooking won't improve it.
If shopping for whole fish, check the eyes. If they are cloudy or discolored, don't buy it.
Between the many cuts and types of beef, pork and lamb, standing in front of the meat case at your local butcher shop can be overwhelming.
How to Buy Fresh Meat
Choose wrapped packages without any tears, holes or leaks. There should be little or no liquid in the bottom of the tray. ( I tip the tray up to see if any liquid is in package. THen dig around and find one that has none.)
Make sure the package is cold and feels firm. Avoid packages that are stacked too high in the meat case because they may not have been kept cold enough.
Check the sell-by date and use within 2 days.
Put packages of meat in plastic bags before putting them in your grocery cart so bacteria in the juices doesn’t contaminate other foods.
Don’t buy or use meat that has turned gray, has an off odor or feels slimy.
Refrigerate meat as soon as you get home from shopping. If it will take longer than 30 minutes to get it home, keep it cold in a cooler with ice packs.
Servings Per Pound
The number of servings per pound for meat varies depending on the type of meat and the amount of bone and fat. The average serving is based on 2 1/2 to 3 1/2 ounces per person of cooked meat, but you can always plan for more. (Or I do)
Boneless cuts (ground, boneless chops, loin, tenderloin): 3 to 4 servings per pound
Bone-in cuts (rib roasts, pot roasts, country-style ribs): 2 to 3
Very bony cuts (back ribs, spareribs, short ribs, shanks): 1 to 1 1/2
How to Store Meat
Meat wrapped in butcher paper should be repackaged tightly in plastic wrap, foil or plastic freezer bags. Meat packaged in clear plastic wrap on a plastic or Styrofoam tray doesn’t need to be repackaged.
Store meat in the meat compartment or coldest part of your refrigerator, or freeze it as soon as possible. Ground meat is more perishable than other cuts, so use it within 2 days.
Ground meat: 1 to 2 days in the refrigerator. In the freezer, 3 to 4 months (beef), 2 to 3 months (veal), 1 to 3 months (pork).
Beef: 3 to 4 days in the refrigerator. 6 to 12 months in the freezer.
Veal: 1 to 2 days in the refrigerator. 6 to 9 months in the freezer.
Pork: 2 to 4 days in the refrigerator. 3 to 6 months in the freezer.
Lamb: 3 to 5 days in the refrigerator. 6 to 9 months in the freezer.
Meat cubes, slices: 2 to 3 days in the refrigerator. 6 to 12 months in the freezer.
Leftover cooked meats: 3 to 4 days in the refrigerator. 2 to 3 months in the freezer.
Corned beef: 1 week in the refrigerator. 2 weeks in the freezer.
Hot dogs: 3 to 5 days in the refrigerator. 1 month in the freezer.
Bacon: 5 to 7 days in the refrigerator. 1 month in the freezer.
How to Thaw Meat
Thaw meat slowly in the refrigerator, not on the countertop.
Thaw meats in a dish or baking pan with sides or in a plastic bag to catch any drips during thawing. Thaw times vary for different types and cuts of meat, from 3 to 5 hours for a small roast to 24 hours for ground beef.
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Category: Hints and Tips
Prep Time: Cook Time: Total Time:
When shopping for pork, choose cuts that are pale pink with white (not yellow) fat. The darker the coloration, the older the meat.
Shopping for fresh seafood can be tricky. Look for an overly strong fish odor and a layer of film on the fish. If it smells bad, it is bad, cooking won't improve it.
If shopping for whole fish, check the eyes. If they are cloudy or discolored, don't buy it.
Between the many cuts and types of beef, pork and lamb, standing in front of the meat case at your local butcher shop can be overwhelming.
How to Buy Fresh Meat
Choose wrapped packages without any tears, holes or leaks. There should be little or no liquid in the bottom of the tray. ( I tip the tray up to see if any liquid is in package. THen dig around and find one that has none.)
Make sure the package is cold and feels firm. Avoid packages that are stacked too high in the meat case because they may not have been kept cold enough.
Check the sell-by date and use within 2 days.
Put packages of meat in plastic bags before putting them in your grocery cart so bacteria in the juices doesn’t contaminate other foods.
Don’t buy or use meat that has turned gray, has an off odor or feels slimy.
Refrigerate meat as soon as you get home from shopping. If it will take longer than 30 minutes to get it home, keep it cold in a cooler with ice packs.
Servings Per Pound
The number of servings per pound for meat varies depending on the type of meat and the amount of bone and fat. The average serving is based on 2 1/2 to 3 1/2 ounces per person of cooked meat, but you can always plan for more. (Or I do)
Boneless cuts (ground, boneless chops, loin, tenderloin): 3 to 4 servings per pound
Bone-in cuts (rib roasts, pot roasts, country-style ribs): 2 to 3
Very bony cuts (back ribs, spareribs, short ribs, shanks): 1 to 1 1/2
How to Store Meat
Meat wrapped in butcher paper should be repackaged tightly in plastic wrap, foil or plastic freezer bags. Meat packaged in clear plastic wrap on a plastic or Styrofoam tray doesn’t need to be repackaged.
Store meat in the meat compartment or coldest part of your refrigerator, or freeze it as soon as possible. Ground meat is more perishable than other cuts, so use it within 2 days.
Ground meat: 1 to 2 days in the refrigerator. In the freezer, 3 to 4 months (beef), 2 to 3 months (veal), 1 to 3 months (pork).
Beef: 3 to 4 days in the refrigerator. 6 to 12 months in the freezer.
Veal: 1 to 2 days in the refrigerator. 6 to 9 months in the freezer.
Pork: 2 to 4 days in the refrigerator. 3 to 6 months in the freezer.
Lamb: 3 to 5 days in the refrigerator. 6 to 9 months in the freezer.
Meat cubes, slices: 2 to 3 days in the refrigerator. 6 to 12 months in the freezer.
Leftover cooked meats: 3 to 4 days in the refrigerator. 2 to 3 months in the freezer.
Corned beef: 1 week in the refrigerator. 2 weeks in the freezer.
Hot dogs: 3 to 5 days in the refrigerator. 1 month in the freezer.
Bacon: 5 to 7 days in the refrigerator. 1 month in the freezer.
How to Thaw Meat
Thaw meat slowly in the refrigerator, not on the countertop.
Thaw meats in a dish or baking pan with sides or in a plastic bag to catch any drips during thawing. Thaw times vary for different types and cuts of meat, from 3 to 5 hours for a small roast to 24 hours for ground beef.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.