Selecting The Best Meat, Poultry, & Fish and How To Store Them
Choosing the best cuts of red meat
Red meat such as beef, pork and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. Look for even, well-cut meat that is free from sinew and excess fat. To store your meat, it is best to loosely wrap it on a plate and put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days or purchase.
Choosing the best poultry
When choosing poultry, the skin should be a light creamy color and it should be moist. It should also be unbroken with no dark patches. Fresh poultry should be stored loosely covered on a plate in the refrigerator for up to 2 days.
Choosing the best fish
The freshest fish have bright eyes that have not turned grey. Make sure the scales are without discoloration and have a metallic look. The gills should be bright red in color and the fish should not have an unpleasant odor. To store your fish put a colander inside a plastic container. Put the fish in the colander belly down, fill with ice, cover and store in refrigerator. Make sure to drain melted water so it doesn’t touch the fish. Fish stored this way to keep for 2-3 days.
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