Tips On Storing
Look at the meat carefully
Choose meat with a slightly moist surface that smells fresh. The exception is dry-aged beef, which should be dark, browny-red on the outside, and appear very dry. If you are buying beef from a reliable source, then ask to try a smidgen of raw beef. Game is an exception and can smell fairly funky as it’s normally “hung” for quite a while to tenderize the meat.
Wash your hands before you start
Check the temperature of your fridge and store raw meat or poultry in sealed containers at the bottom of the fridge so any spillage won’t contaminate other food. Use a plastic Ziploc bag if you don’t have any Tupperware. If you are chilling cooked meat, allow it to cool naturally, but as quickly as possible (in a cool room).
Plan — 95% of success in the kitchen is good planning and the other 95% is hygiene
Planning gives you time to do the things you need, such as thawing frozen meat slowly in the fridge until it’s completely defrosted. Freeze your meat as quickly as possible after buying it, making sure it is thoroughly sealed.
Raw meat should be kept separate from other food
Try and remember to store raw meat on the bottom shelf of your fridge (which is the coldest part of the fridge) in a clean and sealed package or container so that it can’t drip onto other food or touch anything else.
Eat beef as rare as you like
Pork should always be cooked thoroughly — apart from the incredible pork from Extremadura in Spain that can be served slightly pink. Eat game birds and meats pink (venison, duck, partridge, pigeon, and quail should all be served slightly underdone to retain moistness).
5 Things You Shouldn't Do
Buy meat with "fridge burns" - when it looks dry and fibrous
The same goes for sausages. Avoid greasy looking or very wet meat (unless it is wet-aged beef). If you can, give the meat a sniff — your nose is right next to your mouth for good reason. If it smells funny, don’t take the risk.
Add hot products to your fridge as they will raise its temperature
Don’t leave meat uncovered in the fridge or at the top. Don’t salt meat you are storing, as this will draw out all the moisture making the meat dryer and getting less of a sear on the outside when it cooks.
Do not rush it
Don’t defrost meat under hot water — you risk food poisoning and destroying the quality of the meat as it will absorb water (which won’t make it moister during cooking). Never refreeze raw meat under any circumstances. Cook it, let it go cold and use it as cold cuts, in slaws or your leftover recipe of choice.
Never eat pink chicken
many people get ill from it. Also, raw chicken, as we’ve all probably found out at some point, is disgusting and chewy. Don’t ever eat pink meat unless it comes from an entirely reliable source. In fact, don’t ever eat meat if you aren’t 100% sure where it came from.
Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot soapy water.