Well cooked meat not only lets the flavours out but it keeps it safe to eat through high heat killing off any bacteria on the meat.
This explains why minced meat is a little more sensitive than the regular meat cuts. While the mince is grounded, the bacteria is spread through the beef so it is important to ensure you store your mince in the coolest part of your fridge and cooking it up straight away will avoid the risk of contamination.
Since it comes from young animals, Lamb is not tenderized. Consume immediately upon purchase.
Pork meat should be consumed immediately or freeze upon purchase as it is more sensitive than red meat.
Chicken is especially sensitive to bacterial infection. Freeze or consume within 1-2 days.
STORING MINCED MEAT
Preferably, 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