Meat Storage

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Yeah yeah, you all know what to do. Buy your meat in those cute little plastic wrapped foam containers and toss it into the freezer. Simple, easy and a waste of perfectly good meat. Remember pal, that animal gave up it’s life (probably not without a fight) so it could feed you. Pay a little respect won’t you?


Freezers are for a few things. Ice Cream comes to mind right away. Maybe frozen grape juice, chicken parts for stock and ice cubes. Please keep your fresh meat out of the damn freezer. I know it’s handy to come home, pull out a pound of some ground meat and toss it into a skillet for god knows what. The next time you do that, pay attention to what you end up with. Pay attention to what that meat looks like while it is whistling away in your skillet, frozen like a brick. Take note and next time try it fresh. Next time roast your chicken from a FRESH chicken, not FRESH frozen. Foo. Notice and take note. I believe you’ll find with a little more effort and time at the butcher your dinners will improve.
If you need to keep your pork chop, beef roast or bacon a few extra days, re-wrap it in aluminum foil. MAKE SURE YOUR HANDS ARE CLEAN. Foil will give you at least ONE extra day in the fridge, which could mean the difference between a nice steak dinner or Lucky Charms & skim milk.

5 thoughts on “Meat Storage”

  1. Hey foo! While you’re at it, KEEP THE FREAKIN’ COFFEE out of the freezer too!!!
    Talk about leechin’ flavor right out the stuff…

  3. My family had a diner back in the days before frozen or prepared food. It was very important that the meat remained refigerated at all times. The meat was cut down into types (steaks, roasts, etc.) and then wrapped to breathe. I was told never to seal meat in any type of plastic, but to use glass type containers or butcher paper. I find wrapping meat in foil does change the taste of the meat. I do agree that meat should never be frozen. As for those sealed air-tight packages of meat that are now sold in many supermarkets: yuk, I would rather give up eating this so called meat altogether and stick with fresh veggies.

  4. Hey Dottie,
    Yeah, I heard the same thing. But I have a sneaking suspicion that commercial walkins and commercial fridges in general must be different in some respect. When I leave meat wrapped to breathe it only stays fresh for s day. When I wrap it in foil, I can get a few days out of it.
    Maybe my dumb 4 year old Amana needs to be aced and replaced with a decent fridge.
    Biggles

  5. A strange thing happens when I keep raw meat in the fridge and have it covered with foil. This happened with a ham some time ago, and today happened with a turkey breast. When I took the meat out of the fridge (not the freezer) and unwrapped it, I saw spots of what looked like foil sort of “liquified” on the meat, and little holes in the foil. This is scary. Would someone explain this to me and tell me what I should be wrapping meat in instead? Thanks.