Guide to Storing Your Meat
It’s Sunday and you’ve just received your Rosso & Flynn order; congrats! Here’s a guide to storing your meat so it stays fresh for whenever you're ready to cook it.
Eating Your Meat This Week
Make sure your fridge is set to 40° or lower. Anything above 40° the USDA considers the "Danger Zone."
Lengths of time the USDA recommends uncooked meat can be in the fridge:
Chicken: up to 2 days
Ground meat (all kinds): up to 2 days
Whole cuts of beef, pork and lamb: up to 5 days
Surprised by how little time you have to enjoy your fresh meat? Here's the rule I use: Not sure when I'm going to eat it this week? Then it goes into the freezer. (Guide to freezing and thawing below)
Of course, cooked meat keeps in the fridge longer than uncooked. For cooked cuts you have a five day window to enjoy.
Pro tip: Salt and time! When you get your meat, sprinkle some kosher salt on it and let it season in the fridge for 24 hours before you cook it. Especially good for skin-on items and larger cuts that will be braised. Same goes for brining and marinading. The salt will help preserve the freshness of your meat.
Eating Your Meat in the Next Month
Our meat is double wrapped in freezer safe butcher paper. If you are not going to eat your meat in the next 3 days, we recommend freezing it by placing it in the freezer as is.
Eating Your Meat in the Next 6 Months
Not sure when you are going to enjoy your delivery? For extra protection and long-term storage, put your butcher paper wrapped meat in a freezer-safe ziplock. Don't forget to take a sharpie and write the date and contents on the bag.
Pro tip: We keep a list on our freezer door of all the goods inside. An easy way to remember what's inside and what should be enjoyed soon.
How to Safely and Efficiently Thaw Frozen Meat
Slow thaw method: Place your meat in your fridge and let thaw for 12-24 hours. If it is still slightly frozen before you're ready to cook, you can finish with the fast(er) thaw water method below.
Fast(er) thaw method: Place your meat in a ziplock bag, seal and put in a bowl of cold water. Replace the water as needed. Depending on how large the cut is, this can take anywhere from 20 minutes to an hour.
In My Kitchen
A glimpse into my rhythm of freezing, thawing, seasoning and storing:
Sunday Prep: My delivery just arrived! I take out a few items that I am going to cook by Wednesday and stick the rest in the freezer. If there is a whole chicken or large, to-be-braised cut, I salt it and leave it covered with butcher paper in the fridge.
Frozen Cuts: The night before or the morning of cooking, I take the meat out of the freezer and stick it into the fridge. When I get home from work, I check to see if it still frozen. If so, I use the faster thaw method.
Room Temperature: Let the cut come to room temperature before cooking. This ensures your meat will cook evenly.
Why this method works: If something comes up during the week (last minute Wednesday dinner out), I don't have to worry about un-eaten, un-cooked meat in my fridge.
Freezer Inventory: Every few weeks, I do an inventory of my freezer and see what should be cooked soon and what other goodies are there.
What are your freezing/storing tips? Do you have a cooking rhythm?
Questions? Email us at firstname.lastname@example.org.