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How long to keep meat?
6 replies to this topic
Posted 14 April 2011 - 07:53 PM
I normally use (or freeze) meat wthin a day ro so of buying from the butcher.
Due to some late nights at work, the meal plan for the week is out of whack and I now have a butterflied lamb shoulder sitting in the fridge that I bought on Sunday.
It looks and smells and feels ok - but is it actually OK?
How long will you leave meat in the fridge before using ?
Posted 14 April 2011 - 07:57 PM
So four days, I would say at this point if it seems OK it probably is OK, I'd probably be more iffy in another day or so. If you aren't eating it tonight then freeze it to be safe.
Posted 14 April 2011 - 07:59 PM
I would not touch it
Just to be on the safe side, I think normally 24 hrs is ok, but 4 days.....you would be taking a huge risk being pregnant
I am REAL fussy with meat
Posted 14 April 2011 - 08:02 PM
My rule of thumb is 48 hours but it also depends where I bought it. If I got it from my butcher which sells top quality meat and usually very fresh I might go for an extra day with it. If from woolworths or a cheap butcher I would not go over 48 hours. If you are pregnant, sorry, don't take the risk. Do you have a dog? I am sure the dog would love it!
Posted 14 April 2011 - 08:04 PM
sigh that what i thought, but wasn't sure if it was me being my normal paranoid self (DH gets upset when I wont let him eat chinese leftovers the next day!)
Looks like doggy is in for a feast!!
Posted 14 April 2011 - 08:06 PM
Just found this
Always check ‘use by dates’. Meat may still look, smell and even taste acceptable after this date, but it is better to eat it within the suggested time.
Avoid meat that is discoloured, looks slimy or has ‘off’ odours.
Refrigerator storage times for fresh beef and lamb
* Sausages: 2 days
* Mince (beef and lamb): 2 days
* Beef and lamb strips: 2 days
* Diced meat: 2 days
* Thin steaks (minute): 2 days
* Steaks: 2-3 days
* Roasts (boned and rolled): 2-3 days
* Roasts (bone in): 3-4 days
* Corned beef (fresh): 1 week
* Vacuum packed meat (unopened): 4-6 weeks
The temperature of your fridge and freezer is important. Regularly check that both the fridge and freezer operate at these temperatures:
* Fridge temperature: 4ºC to 5ºC
* Freezer temperature: 15ºC to 18ºC
Posted 14 April 2011 - 08:16 PM
was it sealed or just in a bag?
i'd probably cook it and make sure it is well and truely cooked through. as long as it looks and smells ok i'd be doing it.
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