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Tips for Buying and Cooking Meat
A visit to your local butcher shop can be overwhelming, so we’ve provided tips to help you become a savvy shopper and a creative cook.
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. We’ve provided some tips to help you become a savvy shopper and cook meat of any kind like an expert.
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.
- 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
| Type of Meat |
Servings per Pound
|
| Boneless Cuts (ground, boneless chops, loin, tenderloin) |
3 to 4 |
| 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
|
TIMETABLE FOR STORING MEAT
| Cut of Meat |
Refrigerator
(36°F to 40°F) |
Freezer
(0°F or colder) |
Ground Meats
|
Beef
Veal
Pork |
1 to 2 days
1 to 2 days
1 to 2 days |
3 to 4 months
2 to 3 months
1 to 3 months |
Steaks and Roasts
|
| Beef |
3 to 4 days |
6 to 12 months |
| Veal |
1 to 2 days |
6 to 9 months |
| Pork |
2 to 4 days |
3 to 6 months |
| Lamb |
3 to 5 days |
6 to 9 months |
| Cubes and Slices |
2 to 3 days |
6 to 12 months |
| Leftover Cooked Meats |
3 to 4 days |
2 to 3 months |
| Cured, Smoked and Ready-to-Serve Meat Products |
| Corned Beef |
1 week |
2 weeks |
| Hot Dogs |
3 to 5 days |
1 month |
| Bacon |
5 to 7 days |
1 month |
THAWING MEAT
| Thaw meat slowly in the refrigerator in a dish or baking pan with sides or in a resealable food-storage plastic bag to catch any drips during thawing. Don't thaw meat on the countertop because bacteria thrive at room temperature. |
| Amount of Frozen meat |
Thawing Time in Refrigerator* |
Large roast (4 pounds
or larger) |
4 to 7 hours per pound |
| Small roast (under 4 lb) |
3 to 5 hours per pound |
| Steak or chops (1 inch thick) |
12 to 14 hours total |
Ground beef or beef pieces
(1 to 1 1/2 lb package) |
24 hours |
Ground beef patties
(1/2 to 3/4 inch thick) |
12 hours |
*To thaw meat in the microwave, follow manufacturer's directions.
How to Cook Meat
Broiling is a quick and healthy way to prepare your favorite meat dishes. Try these meat recipes:
Roasting enhances the flavor and aroma of meat. Try these recipes for mouthwatering taste:
Cook meat on the stove for quick and easy meals. Try these recipes:
HELPFUL HINT: Need to cut raw meat into cubes, thin slices or strips? Put the meat in the freezer first until it’s firm but not frozen, about 30 to 60 minutes. It’ll be easy to slice!
HELPFUL HINT: The more marbling, the more tender and juicy the meat, but also the more fat and calories per serving.