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Wednesday, June 17, 2009

Meat Storage Guidelines!

We all know that meat are highly perishable. It is important that we know the facts about meat storage. Below is the guideline for maximum storage of any of the following meats:
Meat Refrigerator* Freezer**
Beef (fresh) 2 to 4 days 6 to 12 months
Veal (fresh) 2 to 4 days 6 to 9 months
Pork (fresh) 2 to 4 days 3 to 6 months
Lamb (fresh) 2 to 4 days 6 to 9 months
Ground beef, veal, and lamb 1 to 2 days 3 to 4 months
Ground pork 1 to 2 days 1 to 3 months
Variety meats 1 to 2 days 3 to 4 months
Luncheon meats 1 week Not recommended
Sausage, fresh pork 1 week 60 days
Frankfurters 4 to 5 days 1 month
Bacon 5 to 7 days 1 month
Smoked ham, whole 1 week 60 days
Ham slices 3 to 4 days 60 days
Beef, corned 1 week 2 weeks
Leftover cooked meat 1 week 2 to 3 months
Sausage, smoked 3 to 7 days
Sausage, dry & semi-dry (unsliced) 2 to 3 weeks
Meat pies (cooked)
3 months
Swiss steak (cooked)
3 months
Stews (cooked)
3 to 4 months
Prepared meat dinners
2 to 6 months


I have read this guideline at Health Goods website.

Geraldine

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