Fresh meat is quite perishable and should be stored in the coldest part of the refrigerator, between 34┬░ and 40┬░F. Single cuts of meat, including steaks and roasts, are the stablest, while ground meat, fresh sausage, and variety meats are the most perishable, in terms of both flavor retention and safety. In general, pork is slightly less stable than beef, lamb, and veal, because it contains a higher level of unsaturated fat (which spoils more quickly than the saturated fats found in most meats). As a general rule, the larger the piece of meat, the longer it will keep.
Store fresh meat in the package it comes in. Meat wrapped in butcher paper should be stored with the paper loosened for ventilation; the plastic wrap used at the supermarket allows meat to breathe. Roasts will hold for 3 to 5 days, steaks and chops for 2 to 4 days, and cubes, stew meat, ground meat, fresh sausage, and variety meats for 2 days. Leftover meat should be cooled quickly after cooking and transferred to a sealed container or be well wrapped and refrigerated for 3 to 5 days. Always check raw meat for freshness before cooking. It should have no off-odors, and the surface should be moist but never slimy.
Any meat that cannot be cooked and eaten within the recommended time should be frozen. In order to freeze meat properly, leave it in its original package. If it is wrapped in butcher paper, leave it in the wrap and place it in a sealable plastic bag. Assuming the freezer is 0┬░F or lower, beef, lamb, and veal steaks or roasts will keep for 1 year; pork chops and roasts for 4 to 8 months; ground meat for 3 months; and sausage for less than 3 months. Most home freezers, however, are slightly warmer. Also, for the best taste and texture, do not keep meats frozen for more than 1 month. Never refreeze previously frozen meats.
Frozen meat should be completely thawed before cooking, and the best method is in the refrigerator. Set the meat in its original package on a baking sheet to catch any drips. Steaks and chops will thaw in 1 dayΓÇÖs time, while larger roasts may take as long as 3 days. Thawing meat under running water speeds up the process but can compromise flavor and texture. To thaw meat in cold water, tightly seal the meat in a plastic bag, place it in a large bowl of cool (never warm) water, and weight it with a plate or pot to keep it submerged. Change the water occasionally to ensure that it stays below 40┬░F. Attempting to cook large cuts of meat that are only partially thawed begs disaster. The frigid interior will remain raw even when the outside becomes well done. Harmful bacteria grow easily in the partially cooked meat inside and can cause illness.
While many cookbooks and food experts recommend bringing meat to room temperature before cooking, we encourage you to follow the safer practice of keeping meat refrigerated right up to the last minute before cooking. While room-temperature meat will cook more quickly, there is not enough benefit to outweigh the risks of tempting bacteria even for a short time.
When storing and handling raw meat, take care to avoid contaminating other already cooked foods or foods that will be eaten raw, such as salad greens or fruits. In the refrigerator, store raw meat away from cooked foods and always set it on some sort of tray or pan to catch any drippings. After cutting or handling raw meats, always wash your hands, cutting board, counter surface, knives, and other utensils in hot sudsy water before handling other food.
In recent years, the issue of meat-borne illness has put a spotlight on the health risks associated with eating undercooked ground meat. Any common cooking method for even the rarest steak or roast will kill the bacteria on the surface of the meat. The inside may remain a lovely rosy 135┬░F, while the well-browned exterior will be above 300┬░FΓÇödefinitely hot enough to kill any troublesome bacteria. The problems arise with ground meat when the outside surface, which may have been contaminated, is ground up and mixed with the inside. Any contamination present will now be spread throughout the hamburger and no longer be killed by simply charring the outside. To eliminate any risk, hamburgers and other ground-meat products must be cooked to 155┬░FΓÇöat which temperature there will be little sign of pink or juiciness left to the hamburger. If you do prefer to eat hamburgers less than well done, lessen the risk by buying top-grade beef, have it ground to order, and cook it immediately after purchase. Best of all, buy fresh top-grade meat and grind it yourself, just before cooking.
