Meat storage isn’t the sexiest of topics, but it sure is useful. So, you’ve gone to the butcher you trust and bought wonderful well-raised meat. Now that you’re home, you have the challenge of properly storing your purchases. Follow these excerpted guidelines from The Butcher’s Guide To Well-Raised Meat and you’ll be golden. One thing not to do? Pick up the phone and tell your butcher something smells funny. They’re pretty amazing people but even they cannot smell through the phone. Some of this information was totally news to me when I started reporting the book. What tricks do you have up your sleeve? For freezer guidelines and more, pick up a copy!
In the Fridge
When you get home from the butcher, loosen the wrapping around the meat, except for chicken, and put it on the plate. Rotate the meat daily to let air flow around it until you use it. Larger bone-in pieces can be kept the longest; most processed cuts and grind are good only for a few days.
BEEF
Fresh beef will keep in your fridge for
-2 to 10 days if not vacuum-sealed, depending on the cut. If it has a coating and smells sour, it’s done. Discard it.
-2 to 3 weeks if vacuum-sealed. After that, smell check it.
PORK
Fresh pork will keep in your fridge for
-2 to 7 days if not vacuum-sealed. The more air you give it, the longer it will last. If it darkens, that’s okay, but if it’s tacky or slimy, throw it out.
-2 to 3 weeks if vacuum-sealed. After that, smell check it.
LAMB
Fresh lamb will keep in your fridge for
-5 to 7 days if not vacuum-sealed. If it gets tacky, has a sour smell, or is otherwise clearly not pleasant, you should not be putting it in your mouth.
-2 to 3 weeks if vacuum-sealed. After that, smell check it.
POULTRY
Fresh poultry will keep in your fridge for
-4 days if not vacuum-sealed.
-10 days if vacuum-sealed. Give it a rinse under cold, running water and let it sit on a clean plate uncovered for ten minutes. (It sounds obvious, but do not use soap on any meat product ever.) After that, if it smells sulfuric or sour, or if it feels tacky, immediately throw it out and clean the plate and your sink with bleach or vinegar.
Loyal readers will know there is no bleach in my house! I use plant-based dish soap and warm soapy water and sometimes vinegar or hydrogen peroxide.
Self confession here: i never knew there were so much details and knowledge to be paid attention to when it comes to meat storage! I usually have my meat in clear plastic bags and put it in the freezer. Now I know thanks to you!
I might lose track of the duration the meats were stored in there but I do conduct a smell check every time. Thank goodness they all smell alright when I am ready to use them for my meals, although it’s time for me to look into some easy ways to vacuum pack my meat now…
You can easily stick a piece of paper w/a date on the package. The freezer info is in the book and is different than what you want to do with a fresh cut/never frozen something in the fridge.