John Myers
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Store the meat in the fridge as soon as you buy it
Meat – especially when it’s chopped up like minced meat, goulash, or sliced meat – has a large surface area. Bacteria quickly collect on it, which can multiply extremely quickly. Continuous cooling slows down this process. Therefore, meat should be the last thing bought in a store, transported in a cool bag, and put in the fridge immediately. Before storing in the refrigerator, these points are important:
- Different types of meat must be stored separately in the refrigerator. On the one hand, they have different shelf lives, and on the other hand, salmonella can collect on chicken meat and spread to the other meat.
- Packaged meat from the refrigerated counter is usually packaged in a protective atmosphere and therefore has a longer shelf life. Refer to the expiration date on the packaging.
- Pay attention to the temperature of your refrigerator. Storage of the meat at a maximum of four degrees is optimal. To check the temperature, either hang a fridge thermometer inside or buy a modern fridge. Most models have a digital display for this.
- The coldest part of your refrigerator is, therefore, best suited for storing meat. This is usually the glass plate directly above the vegetable drawer. Because the cold air sinks down into the refrigerator and collects there. Cold two degrees are usually reached there.
- Some refrigerators also have their own cold storage compartments. The temperature here is between 0 and 3 degrees. This is ideal for storing meat there.
These tools are the best way to store meat
Meat lasts longer if it is cleaned and carefully wrapped before being stored in the refrigerator. Tricks such as marinating or vacuuming also have a positive effect on shelf life.
- If you bought fresh products such as schnitzel or steaks at the meat counter, free them from their bags or foil. Carefully drain off the meat juices with kitchen paper. This moisture is an ideal breeding ground for germs. Separate different types of meat.
- Now there are several ways you can store the meat. Place the meat on a plate and cover well with cling film.
- A worthwhile investment is special glass boxes for meat. Any remaining meat juices can drip off via a grid and a valve ensures proper ventilation.
- Parchment paper is also ideal for storage. Gently wrap the meat in it. So the air can circulate well. Then place the packet on a plate in the fridge. If you rub chicken meat with salt and sugar and then wrap it in parchment paper, it can keep for two days longer. Because the spices remove water from the tissues of the meat so that bacteria don’t multiply as quickly.
- This method also works for pork and beef. To do this, apply a marinade of salt, spices, and oil. Then wrap the meat in parchment paper.
- Some butchers will vacuum pack your meat if you wish. This significantly increases durability. For example, beef stays fresh for 30 to 40 days when stored cold.
