How To Store Meat

Meat has always played a pivotal role in our society. It has always been an important source of nutrition around the world. Over the last 50 years, meat production has tripled, creating 5.4 million jobs worldwide. Humans have hunted, farmed, and scavenged animals for meat since the dawn of mankind. It was because of our love for meat that the Neolithic Revolution began with the creation of settlements near animal trails for easy access. Here is some advice on how to store various types of meat.

Ground Beef

Ground beef is 70% muscle that has been finely minced. It is very lean and versatile. When storing ground beef in the fridge, you’ll want to keep it as far back as possible where it is the coldest for up to five days. In the freezer, you’ll want to fill gallon baggies 3/4ths the way and flatten them for easier storage. Make sure the bags are airtight to prevent freezer burn. Ground beef can be safely stored in the freezer for four months. Don’t use ground beef if it’s discolored, has a rancid smell, or sticky texture.

Steak

A steak is a thick cut of meat sliced across the muscle fibers and may include a bone. Often they are grilled or fried, but sometimes they can be diced for pies or sauces. The average serving of steak weighs 4 ounces. Steaks are stored much like ground beef with a similar shelf life in both the fridge and freezer. Just make sure it is tightly wrapped in plastic wrap or sealed baggies. When steak goes bad, it’ll develop grayish/brown patches and an ammonia-like smell.

Chicken

Chicken is the most common type of poultry consumed. They have been domesticated for food since 2,000 BC. In every 100 grams of chicken, there are 30 different nutritional substances. To store chicken in the fridge, place it in an airtight container or baggie at the back for up to 2 days. In the freezer, leave it in the original packaging for up to a year. If the chicken is dull gray and slimy, then throw it away because it’s bad.

Pork

Pork is the most widely consumed meat in the world. 36% of the global meat intake is pork. Pork is the culinary term for the meat we get from pigs. You’ll want to handle it as little as possible as this can speed up the spoiling process. While in the fridge, you’ll want to store it on the bottom in the back with the chicken for two days. Normally, you’ll want to avoid freezing it, as this can destroy its juiciness. But, if you must freeze, do so immediately, and it’ll last 6 months. If puffy and gray, throw it away.

Sausage

Sausage is a popular meat product that is mostly minced meat, seasoned and encased in a skin of some kind. They were introduced in England around the mid-15th century. There are 24 varieties of sausage on the market today. When storing in the fridge, you’ll want to keep it in its original packaging or wrapped tightly in foil or plastic wrap in the back of the fridge for two days with the exclusion of hard or dry sausage. In the freezer, they’ll last 2 months. Bad sausage will turn green and develop a slimy feel.

Fish

Many species of fish are caught and consumed around the world. They have been an important source of nutrients throughout history. The American Heart Society recommends we eat fish twice a week to support a healthy lifestyle. When in the fridge, place it on a flat pan with ice to be cooked the same day. Never store it longer than three days. Professional chefs recommend not putting it in the freezer, but if you have to vacuum-seal it. When fish develops a sour ammonia smell and a mucus look, then it’s spoiled.

Other good types of meats to keep on hand are:

Hot Dogs: 2 weeks in the fridge, 2 months in the freezer

Lunch meat: 5 days in the fridge, 2 months in the freezer

Bacon: 1 week in the fridge, 4 months in the freezer

Kielbasa: 2 weeks in the fridge, 2 months in the freezer

Pepperoni: 3 weeks, when opened, in the fridge, 1 year in the freezer closed