Maintaining a healthy kitchen relies on your knowledge of safe cooking and food storage methods, especially for different types of meat. In this article, we'll explain the best ways to store red meat, fish, and poultry, as well as tips for selecting and cooking meat.
According to the family magazine service of Saed News, various bacteria can grow on animal products, so safe storage of different types of meat is crucial. The different principles for each type of meat can sometimes be confusing. While it might be safe to eat certain meats a week after preparation or keep them in the freezer for an extended period, other meats must be discarded after a few days. Knowing the safety rules for storing red meat, poultry, and fish is essential.
Key Tips for Choosing the Best Meat
Never buy meat past its expiration or sell-by date. Purchase meat from the store last to minimize the time it spends out of refrigeration.
When selecting meat, avoid any that are dark brown, discolored, have a strong odor, or feel sticky or slimy.
Avoid poultry that looks old, has a strong odor, or feels sticky or slimy.
Avoid fish that appears pale, discolored, slimy, or smells strongly of fish or ammonia.
Do not buy meat, fish, or poultry in damaged, leaking, or torn packaging, as it may have been exposed to harmful bacteria.
Preparing Meat for Cooking or Use
Wash your hands regularly when handling any type of meat. Bacteria can quickly transfer from your hands to the meat. Always wash your hands with soap and water for at least 20 seconds before and after handling raw or cooked meat.
To prevent bacteria from spreading, prepare meat on a separate surface from other cooking ingredients. Keep vegetables and other foods away from the meat, especially if they will not be cooked together. Use separate cutting boards for meat and other ingredients if possible. Clean all cooking utensils that have come into contact with raw meat and use different utensils for serving the cooked food.
Storing Meat
Fresh, undried raw meat usually stays good in the refrigerator for about three days. For longer storage, freezing is the best option. Place the meat in an airtight package before freezing. Generally, frozen meat can be stored for several months.
The storage time of meat depends on the temperature. Keep your freezer as close to 0°F (-17.8°C) as possible. This helps retain nutrients and keep food fresh. Maintain your refrigerator temperature at around 34°F (1.1°C), just above freezing, to effectively prolong the shelf life of food.
Storage Times for Different Meats in the Refrigerator
Raw ground meat: 1 to 2 days
Poultry such as chicken and turkey: 1 to 2 days
Seafood: 1 to 2 days
Raw roasts, steaks, and chops of beef, veal, and lamb: 3 to 5 days
Cooked meats (including poultry and seafood): 3 to 4 days
Storage Times for Different Meats in the Freezer
Beef: 12 months
Ground beef: 6 months
Veal: 10 months
Lamb: 12 months
Whole chicken: 12 months
Chicken pieces: 9 months
Sausages and hot dogs: 6 months
Fish should be stored at -30°C to stay fresh and safe for up to 6 months.
Defrosting Red Meat, Fish, and Poultry
To cook healthy meals with different types of meat, it's important to know the best defrosting methods. When raw or cooked meat starts to thaw and becomes warmer than 4.5°C, bacteria that may have been present before freezing begin to multiply. Defrosting meat at 10 to 15°C is the best practice for safe cooking. Here are various methods for defrosting frozen meat:
Defrosting Meat in the Refrigerator
Frozen poultry (especially large birds) needs 24 hours per 2 kg to thaw.
Frozen ground meat or boneless chicken breasts need 24 hours to thaw.
After thawing ground meat, chunks of meat, chicken, and seafood in the fridge, you have 24 hours to cook them. Otherwise, bacteria will start multiplying quickly.
You can use thawed beef, lamb, or veal pieces within 3 to 5 days.
Defrosting Meat with Cold Water
For quicker defrosting, place the meat in a leak-proof freezer bag and submerge it in cold water, changing the water every 30 minutes until thawed.
0.5 kg of frozen meat should thaw within 1 hour. Packages weighing 1.5 to 2 kg may take 2 to 3 hours. Cook the meat immediately after thawing.
Defrosting Meat with a Microwave
Use the microwave's defrost setting to thaw meat evenly. Ensure it doesn't start cooking.
Cook the meat immediately after thawing it in the microwave. Foods thawed in the microwave should be cooked before refreezing.
Cooking Meat Without Thawing
Cooking most meats from frozen is not risky, but ensure thorough cooking using a meat thermometer. Cooking from frozen may take longer than recommended for fresh or thawed meat.
Thawing red meat and fish slowly is preferable. Food cooked with frozen meat won't stay fresh as long as food cooked with fresh or thawed meat. It's better to cook with fresh or properly thawed meat for optimal taste and longer refrigerator storage.
The Proper Cooking Temperature for Different Types of Meat
Cooking temperature affects both the flavor and safety of meat dishes. The terms "rare," "medium," and "well-done" used by chefs to describe the doneness of meat actually refer to the internal temperature of the meat, which should be checked using a meat thermometer. You can buy a cooking thermometer from kitchenware stores. Here are the usual cooking temperatures for different types of meat:
Rare: 120 to 125°F (48.9 to 51.7°C)
Medium: 140 to 145°F (60 to 62.8°C)
Well-done: 165°F (73.9°C) or higher
While cooking temperatures for various dishes may differ, higher temperatures generally ensure safer food.
Safe Cooking Temperatures for Different Meats
Poultry: 165°F (73.9°C) for whole or cut poultry. Never eat raw chicken; it can cause salmonella and other illnesses. Always cook it thoroughly.
Ground Meat: 160°F (71.1°C) for ground meats such as beef, lamb, and veal. Bacteria often remain on the surface of meat cuts but can be throughout ground meat, so it requires a higher cooking temperature.
Meat Cuts: 145°F (62.8°C). Allow the meat to rest for at least three minutes before eating to ensure bacteria are fully killed.
Fish: 145°F (62.8°C) or until the flesh is opaque and easily flakes with a fork.
Safety of Raw Seafood and Fish
Depending on the type and quality of fish you cook, there are many safe cooking methods. The method you use significantly impacts the safety of your seafood. It's best to consult with your fishmonger or a professional chef for the best cooking practices. Fish should generally be fully cooked, though certain types may be safe to eat medium or even raw, like sushi. Raw fish should be specifically chosen for sushi to minimize contamination and food poisoning risks.
When cooking various types of seafood, follow these guidelines to ensure they are done:
Fish: The flesh should not be translucent (light should not pass through) and should flake easily with a fork.
Shellfish: The shells should open after cooking. Discard any that do not open.
Shrimp and Crab: The meat should be shiny but not translucent after cooking.
Do not leave cooked seafood out of the refrigerator for more than two hours. If you plan to eat it later, store it in the refrigerator or in a container with ice.
Final Words
Dishes made with red meat, fish, or poultry are always among the most popular, but they also pose a risk of food poisoning. To avoid getting sick after enjoying these dishes, you must know how to store red meat, fish, and poultry properly. In this article, we discussed methods for storing meat, cooking it, and important considerations to keep in mind before using different types of meat. Paying attention to these tips will help ensure the safety of your meat dishes.
