Best method to store raw meat a few extra days without freezing

Taadaa

Duncan 303 I reckon it was acid in the lime pickle that did that to the aluminium..

geordie_joe

Debt_Free_Chick wrote: »

I would be wary of storing meat bought from a supermarket as you don't know how long it had been in the packaging before you bought it.

No but the "use by" date on the packaging should give you an idea of how long you can store it for.

If it's the 17th of July and the packaging says "use by 27 July" there should be no problem storing it in your fridge for a week.

BitterAndTwisted

duncan303 wrote: »

I agree that the history of the meat is very important, I have always tended to smell meat to see if it is ok. The supermarkets give no real option for this and i suspect that they interfere with the natural oxidation of the newly cut red meat especially. All the red meat is such a bright bright colour, it makes me wonder. Sweaty meat just released from plastic sealed packs can smell awful initially but will tend to settle down after a few hours.

The reason supermarket meat is that bright red colour is because it hasn't been hung for long enough. Hanging it for a decent amount of time causes the meat to be a lovely, deep ruby and also allows natural enzymes to tenderise it. Supermarkets sell it that colour because they think that's what people want and some obviously do or it wouldn't sell.