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MEAT STORAGE GUIDELINES |
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MEATS
|
HOW
TO STORE
|
YOU
CAN KEEP IT APPROXIMATELY THIS LONG |
|
ON
REFRIGERATOR SHELVES 35 - 40°F (2 - 4°C) |
IN
FREEZER 0°F (-18°C) STORED IN MVP*MATERIALS |
|
RAW
ROASTS, STEAKS, CHOPS, SMOKED |
REFRIGERATE IMMEDIATELY IN RETAIL PACKAGES OR WRAP LOOSELY
IN FRESH WAXED PAPER OR ALUMINUM FOIL TO ALLOW FOR AIR
CIRCULATION. STORE IN COLDEST PART OF REFRIGERATOR. FOR
FREEZING, WRAP IN ALUMINUM FOIL OR FREEZER PAPER.** |
ROASTS: 2-5 DAYS STEAKS: 2-5 DAYS CHOPS: 3-4 DAYS STEW
MEAT: 1-2 DAYS SMOKED HAM: 1 WEEK** FRESH PORK: 3 DAYS |
BEEF &
LAMB: 6-9 MONTHS. FRESH PORK: 2 MONTHS. VEAL: 3-4 MONTHS.
SMOKED HAMS: 1-2 MONTHS.** |
|
RAW
LIVERS, RAW HEART, RAW KIDNEYS AND OTHER VARIETY MEATS |
STORE
LIKE ROASTS, STEAKS, ETC. |
1-2
DAYS |
3-4
MONTHS |
|
RAW
GROUND MEAT |
STORE
LIKE ROASTS, STEAKS, ETC. |
1-2
DAYS |
3-4
MONTHS |
|
SLICE
BACON |
KEEP
TIGHTLY WRAPPED IN ORIGINAL PACKAGE OR ALUMINUM FOIL.
STORE IN COLDEST PART OF REFRIGERATOR OR IN MEAT KEEPER. |
5-7
DAYS, OPENED 2 WEEKS, UNOPENED |
DO NOT
FREEZE - FATS DEVELOP OXIDATIVE RANCIDITY. |
|
COLD
CUTS |
KEEP
WRAPPED. STORE IN COLDEST PART OF REFRIGERATOR. |
3-5
DAYS, OPENED 4-7 DAYS, UNOPENED |
DO NOT
FREEZE. |
|
BROILED, FRIED OR ROASTED MEAT AND GRAVIES MADE WITH MEAT
STOCK |
COOL
AND REFRIGERATE IMMEDIATELY. WRAP TIGHTLY IN WAXED PAPER
OR ALUMINUM FOIL; OR STORE IN TIGHTLY COVERED CONTAINER. |
2-3
DAYS |
2-3
MONTHS |
|
MEAT
PIES, COOKED STEWS, CASSEROLES CONTAINING MEAT MEAT SALADS |
COOL
AND REFRIGERATE IMMEDIATELY IN A COVERED CONTAINER. USE AS
SOON AS POSSIBLE. COVER AND REFRIGERATE IMMEDIATELY. |
2-3
DAYS 1 DAY |
2-3
MONTHS 2-3 WEEKS |
|
FROZEN
PACKAGED MEATS |
STORE
IN ORIGINAL CONTAINER. AFTER THAWING, COOK PROMPTLY. |
2-3
DAYS |
3-4
MONTHS |
|
|
Poultry |
How to
Store |
YOU CAN
KEEP IT APPROXIMATELY THIS LONG |
|
|
|
|
On
Refrigerator shelves 35-40°F (2-4°C) |
In
Freezer 0°F (-18°C) stored in MVP* materials |
|
Fresh, Whole
Poultry |
Rinse cavity
thoroughly with cold water. Wipe dry. Refrigerate loosely
wrapped in wax paper, aluminum foil, or in covered container.
Remove wrappings from ready-to-cook poultry. If bloody, wipe dry
and store in fresh wrapping material or covered dish. |
1-2 days.
For best quality, do not store; use on day of purchase. |
4 months |
|
Poultry
stuffing |
Cool and
refrigerate immediately. Stuff bird just before roasting. |
1 day |
Do not
freeze. |
|
Fresh
Poultry Cut in pieces |
Refrigerate.
Wipe dry, if necessary, and wrap loosely or store in covered
container. |
1-2 days
(See above whole poultry) |
6 months |
|
Cooked
Poultry |
Cool and
refrigerate within 2 hours after cooking. Remove stuffing from
roast poultry. Store separately both poultry and stuffing and
refrigerate. Wrap closely or tightly covered. |
2-3 days |
4 months |
|
Poultry,
Pies, Stews, Creamed Dishes, and gravies made with poultry stock |
Cool and
refrigerate within 30 minutes after cooking. Cover when cold.
Reheat to boiling point when ready to use. |
1 day |
4 months |
|
Poultry
Salads |
Refrigerate
immediately after preparation. |
1 day |
Do not
freeze. |
|
Duck |
|
2 days |
6 months |
|
Poultry,
frozen |
Refrigerate
in original container, or well covered. |
2 days,
after defrosting |
4 months |
|
Egg and
Egg Dishes** |
How to
Store |
YOU CAN
KEEP IT APPROXIMATELY THIS LONG |
|
|
|
|
On
Refrigerator shelves 35-40°F (2-4°C) |
In Freezer
0°F (-18°C) stored in MVP* materials |
|
Fresh in
shell |
Refrigerate.
Store carton as purchased or small end down in dry, covered
container. |
1 week |
Do not
freeze. |
|
Yolks,
separated |
Refrigerate.
Cover with film of water if unbroken. Keep in tightly covered
container. |
1-2 days |
6-12 mos.
(Gently mix yolks & mix with 1 T. sugar or 1 t salt each yolk.) |
|
Whites,
separated |
Refrigerate.
Keep in tightly covered container. |
Several
weeks; good for baking. |
6-12 months |
|
Liquid egg
substitutes |
Keep in
tightly covered container. |
1 week |
1 year |
|
Hard-Cooked
in shell |
Refrigerate
uncovered. |
7 days |
Do not
freeze. |
|
Hard-Cooked,
shelled |
Refrigerate
in covered container. |
5 days |
Do not
freeze. The white changes in flavor and becomes tough. |
|
Egg Salads,
stuffed |
Refrigerate
immediately after preparation, keep in refrigerator until ready
to use. |
1 day |
Do not
freeze. |
|
FISH STORAGE
GUIDELINES |
|
|
|
YOU CAN
KEEP IT APPROXIMATELY THIS LONG |
|
|
How to
Store |
On
Refrigerator shelves 35-40°F (2-4°C) |
In
Freezer 0°F (-18°C) stored in MVP* materials |
|
Fresh Fish |
Refrigerate.
Wrap loosely in waxed paper or aluminum foil; store in covered
container. |
1-2 days.
Keep shellfish to be eaten raw only a few hours.** |
2-3 months |
|
Cooked Fish |
Refrigerate
tightly wrapped in a covered container. |
3-4 days |
1 month |
|
Fish Salads
and Sandwich Fillings |
Refrigerate
immediately after preparation, until ready to use. |
1 day |
Do not
freeze except if very small amount of salad dressing is used;
1-3 months. |
|
Bisques,
Broth, Chowders, Stews |
Refrigerate
immediately after cooking. Cover before refrigerating. |
1-2 days |
3-6 months |
|
Frozen Fish |
Refrigerate
in original container. |
Use
immediately. |
3-6 months |
|
Smoked,
Light such as Smoked Salmon |
Refrigerate
tightly wrapped in covered container. |
1-2 days.
Lox will keep for 3 days. |
Freezing not
recommended. After 6 months loses quality. |
|
Smoked,
Heavy (Kippered Cod, Smoked Whiting) |
Refrigerate
tightly wrapped in covered container. |
6-7 days |
(See above)
6 mos. |
|
Dried or
Pickled |
Refrigerate
tightly wrapped or in covered container. |
1 week |
(See above)
6 mos. |
|
Crab, King |
Keep in
original wrap. |
|
18 months |
|
Clams |
|
1 day,
shucked; 2 days, in shell |
3 months |
|
Crab, in
shell |
|
2 days |
|
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Lobster
tails |
|
2 days, in
shell |
3 months |
|
Scallops |
|
1 day |
3 months |
|
Oysters |
|
1 day |
4 months |
|
Shrimp |
|
1 day, fresh
(uncooked) |
3 moths, TV
dinners; 12 months, frozen |
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DAIRY
STORAGE GUIDELINES |
|
Milk,
Cream, and Cheese |
How to
Store |
YOU CAN
KEEP IT APPROXIMATELY THIS LONG |
|
|
|
|
On
Refrigerator shelves 35-40°F (2-4°C) |
In
Freezer 0°F (-18°C) stored in MVP* materials |
|
Pasteurized
Fresh Whole or Skimmed Milk, Sweet Cream, Flavored Milk Drinks |
Refrigerate
immediately in original container. Keep container closed. |
Unopened
cartons for 30 days. Opened for 1 week. Check code date. |
Do not
freeze. (Change of texture, body appearance. Separation of fat
emulsion.) |
|
Sweetened &
condensed milk (opened) |
Keep
covered. |
1 week |
Do not
freeze. |
|
Whipped
topping |
Keep
covered. |
3 months, in
aerosol can3 days, prepared from mix 2 weeks, bought frozen
(once thawed) |
Do not
freeze. |
|
Yogurt |
Keep
covered. |
7-10 days |
Do not
freeze. |
|
Sour Cream,
Butter, Milk, Cultured Milk |
Refrigerate
immediately in original container. Keep container closed. |
2 weeks |
Butter made
from pasteurized cream - 3 to 4 months. Do not freeze others. |
|
Soft
custards, Milk Puddings, Cream and Custard Fillings for Cakes
and Pies |
Cool cooked
dishes quickly and refrigerate within 2 hours. Refrigerate cold
dishes immediately after preparation. |
5-6 days |
Do not
freeze. |
|
Ice Cream |
Store in
original container in freezer or transfer to a MVP container. |
Do not store
here. |
2-3 weeks |
|
Natural Hard
Cheese and Semi-Hard Cheese and Processed (Cheddar, Swiss,
Parmesan, Brick, Bleu, etc.) |
Refrigerate
in original package and over wrap tightly in aluminum foil,
plastic wrap or plastic bag tightly closed to avoid drying. |
1 month. If
mold forms, cut off. |
Freezing
affects texture**. Still suitable for cooking. Thaw in
refrigerator. Do not freeze soft cheeses. |
|
Soft Cheese
(cream, cottage, limburger**,camembert**) |
Refrigerate
tightly covered. |
1 week |
Do not
freeze (Can freeze cream cheese***. Texture may change.) |
|
Cheese
Spreads |
Refrigerate
tightly covered. |
1 month |
Do not
freeze. |
|
Evaporated
Milk (opened) |
Refrigerate
tightly covered. |
1 week |
Do not
freeze. |
|
Homogenized,
reconstituted dry nonfat and skimmed |
Keep
containers tightly closed. Don't return unused milk to original
containers. |
1 week |
Do not
freeze |
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