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Storing and freezing Always store meat in the coldest part of the fridge. Ensure that the fridge maintains a temperature below 4 degrees Celsius. If the meat is in a cling-filmed tray, leave it in the packaging until ready for use. If not, put the meat on a plate, loosely wrap in greaseproof paper or foil, and store in the fridge away from cooked meats. Never let the meat or its juices come into contact with other foods in the fridge, particularly ready-to-eat foods. |
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Beef will keep for up to five days in the fridge, depending on how fresh it is when you buy it. Mince and offal are best eaten within two days. Vacuum-packed meat will normally last even longer but check the use-by date to be sure. Quickly freezing beef reduces the chance of damage to the texture or succulence of the meat. Use frozen beef within six months. |
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Defrost, loosely wrapped, in the fridge allowing five hours per 450g (1lb). If you've cooked beef for eating later, cool it as quickly as possible (ideally within one to two hours), cover and refrigerate and eat within two days. Do not place hot into the fridge, which would risk raising the temperature of other foods that need to be kept cold. |
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients Julia Child (1912 - 2004) |
Storing Remove meat from packaging, place on a plate and cover with plastic wrap. Store in the coldest part of the fridge for up to two days. (Larger joints of beef, such as a standing rib roast, can be stored in the fridge for up to five days.) Alternatively, place the beef in freezer bags and label, date and freeze. Mince and smaller cuts will keep in the freezer for up to three months, larger cuts (such as roasts) can be stored for up to six months. To thaw, defrost in the fridge overnight. Remove meat from the fridge one hour before roasting or pan-frying to bring to room temperature (this will reduce the overall cooking time). |
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Cooking Always preheat the oven, barbecue, grill or frying pan before cooking beef. This will ensure that the meat will be seared quickly, locking in the juices and keeping it moist and tender. After cooking, rest the beef for 5 minutes per 500g to allow the juices, which are drawn towards the centre of the meat during the cooking process, to be evenly distributed. |
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Australian Good Taste - June 2006 , Page 13More detailed cooking info: For more detailed info on cooking lamb visit: For more detailed info on cooking pork visit: |
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