Here are some safe handling of meat tips. Don’t rinse off meat, that used to be the recommendation but the rules have changed. The USDA now says rinsing meat doesn’t kill bacteria and it will contaminate your hands, sink and kitchen surfaces. Cooking all meat to properly recommended temperatures is the appropriate way to avoid bacteria. When handling raw meat, make sure to wash your hands and all surfaces and utensils with hot soapy water. Do not cross contaminate by using a utensil that you used on raw meat on cooked meat. Any dish towels or dish rags used with raw meat should go in the wash.
If a package of meat has a lot of liquid in it, chances are that it was stored at an improper temperature. The container should be relatively dry. Another thing to know is that you are never in the clear to eat rare or medium rare beef, pork, veal or lamb that is ground. All ground meat should be cooked till the internal temperature is 160 degrees. You should store raw meat on the bottom shelf of your fridge so it can not touch or drip onto other food. It is best to place the meat on paper towels on a rimmed pan. Follow instructions on the label and don’t eat meat after its ‘use by’ date.
If freezing meat, freeze it by the ‘use by’ date. When defrosting meat, place it on a rimmed tray on the bottom shelf of the fridge. Cook meat 24 hours after defrosting. Only defrost meat in the microwave if you are going to cook it right away. If you defrost meat and cook it thoroughly, you can freeze it again. De Hart Plumbing Heating and Cooling, serving Manhattan Kansas, Junction City, Wamego Kansas and some surrounding areas.
