How To Store Meat
STORING LAMBSince it comes from young animals, Lamb is not tenderized. Consume immediately upon purchase.
STORING PORKPork meat should be consumed immediately or freeze upon purchase as it is more sensitive than red meat.
STORING POULTRYChicken is especially sensitive to bacterial infection. Freeze or consume within 1-2 days.
STORING MINCED MEATPreferably, minced meat should be cooked the same day as it has been ground. Fry the mince before you freeze it to preserve more taste and texture.
- Keep meat in the coldest part of your fridge. Usually at the lowest shelf at the back.
- Vacuum sealed meet keeps freshness for a longer time
- "Use By Date" is only a guide. Trust your nose more than anything!
- Avoid refreezing thawed food
- Store raw food separately from cooked food
- If in doubt, throw it out!
GETTING THE TEMPERATURE RIGHT
- Keep hot food hot and cold food cold.
- Let meat thaw slowly in the refrigerator.
- Be sure to follow the 2 hr rule of leaving food in room temperature. On a hotter day, put cooked food straight into the fridge
There’s something comforting about a cooked chook - crispy skin on the outside with juicy, succulent meat underneath, and topped with a drizzle of pan juice gravy. Does it get any better? Well, yes, it does. When it’s one...
Chicken Kiev (2 pack)
Crumbed and fried to perfection, nothing beats a Chicken Kiev for a quick weeknight meal. 100% barn raised & cage-free RSPCA Approved South Australian Available individually or in packs of 4 Best Cooked: Pan fry or baked served with mash...