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Beef Basics Cooking Series

You can’t eat healthy if you don’t stock healthy ingredients on the shelves of your pantry, refrigerator, and freezer.

Keep cold things cold! Fresh meats should be kept cold on the ride home, and then once home, meats should be transferred immediately to the coldest part the refrigerator. If your meat is wrapped in transparent packaging, there’s no need to put it in another container, but you may want to place it in a plastic baggie or on a plate to prevent any possible leakage.

Beef that you don’t plan to use within a few days should be stored in the freezer at 0°F or colder. It may be stored in the original transparent packaging for up to two weeks. If you plan to store it longer than that, re-wrap the meat in freezer paper, plastic freezer bags, or heavy duty foil.

When it’s time to prepare your frozen beef, be sure to defrost it in the refrigerator, and then follow safe food preparation tips:

• Clean. Wash your hands, cutting boards, countertops, and other food prep items often!
• Separate. Keep your raw meats away from your ready to eat produce by using separate plates for raw and cooked foods.
• Cook. Cook raw meats long enough to kill any bacteria, and use a meat thermometer to check temperatures. Reheat carryout meals and leftovers to a minimum internal temperature of 165°F. Stir to cook them evenly.
• Chill. Defrost meats in the refrigerator and allow 24 hours for them to defrost. Set the thermostat of your refrigerator at 40°F and your freezer at 0°F, then refrigerate foods within two hours after preparation.
• Proceed to Lesson Three