When is meat at its safest?

I haven’t really heard much emphasis on freezing meat as a method for killing bacteria, but I have heard that freezing at 0 degrees does keep meat safer for longer. Still, I think it is important to cook the meat to the appropriate internal temperature since the heat will definitely kill the bacteria. One drawback of freezing meat is that if you do not thaw it well, it can impact how evenly the meat will cook.So, if you are going to freeze meat, be sure to thaw it out thoroughly before you go to cook it.

From there, follow the USDA guidelines for cooking meat to the appropriate temperature.

I searched online on the proper storing of meat and these is what I have gathered so far. I found the information very helpful and I hope it helps you too! For uncooked meat: Meat should be stored in low temperature to help preserve its quality and prevent growth of illness-causing bacteria.

Chill them at below 40 deg. F is recommended and meat can be chilled or frozen. When freezing meat you must drop the temperature below 28 deg F.

When refrigerating meat for short periods of time, it should be stored below 35 deg F and wrapped to prevent dehydration, odor absorption and contamination it from food in your refrigerator. You can also extend its shelf life by removing the retail packaging and rewrapping the meat in foil. You should consume the meat within four days of purchase.

Freezing on the other hand is used to store meat for long period of time. It will help the meat to maintain its physical properties, taste, texture, smell and nutritive properties. Small amount of nutrients will be lost when meat is thawed.

Your freezer should remain at constant temperature that is below 0 deg or -10 deg F would be better. And when you remove the meat from freezer for short periods of time it should maintain at a temperature below 28 deg. F.

The table below shows the maximum recommended length of storage for different meat products at 0 deg. F for optimum preservation of quality. ---quote-- Type of Meat Freezer Storage Time beef 6 months lamb 6 months veal 4 months pork (fresh) 4 months variety meats 3 months poultry 4 months ground beef 6 months ground lamb 6 months seasoned sausage 2 months fish 6 months ---end of quote.

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